Buffalo Chicken Dip

Buffalo Chicken Dip is so easy to make in the Crockpot and in the oven – instructions for both methods are included! Either way you prep it, this dip is boldly flavored with ingredients like buffalo hot sauce, ranch dressing mix, garlic powder and more. There’s also just enough cream cheese to make it SO creamy! 

Buffalo Chicken Dip 

This easy dip is everyones favorite and the first one to go at parties! I’ve been serving this dip at parties, game days, and potlucks for years and I’ve never seen anything disappear quite as quick. It’s a thick and creamy buffalo dip that’s packed with tender chicken – what’s not to love? The best part (besides how amazing it is) is just how easy it is to toss together. Whether you use your slow cooker or toss it in the oven, you’re going to love making this effortless buffalo dip right before the party starts! It’s as low-stress as can be and always gets me more compliments than anything else. 

If you’re looking for more game day dips try out our Fried Pickle Dip and Hot Sausage Dip too!

What is Buffalo Chicken Dip Made of?

It’s a simple mixture of cream cheese, cooked and shredded chicken, shredded cheddar cheese, dry ranch dressing mix, garlic powder, and buffalo sauce. I’ve tested and perfected the amounts of these ingredients over the years to make sure it’s the best!

How to Make Buffalo Chicken Dip in the Oven

• Prep. Preheat the oven to 375°F.
• Mix everything together.  Mix together the softened cream cheese, shredded chicken, ranch mix, garlic powder, shredded cheese, and buffalo sauce.
• Bake. Pour the dip into a 9×9 inch baking dish.  Bake for 20-25 minutes.
• Note that you can also make this in the crockpot and full directions for both methods are in the recipe card below.

Can I Make Buffalo Dip Ahead of Time?

Yes! You can make this dip ahead and heat it up later. Simply combine all ingredients as listed. Then, pour it all into a container with a tight fitting lid or a large zip-lock bag. Refrigerate for up to 3 days before cooking and serving. When ready to reheat, preheat your oven to 375°F, pour the dip into an oven safe dish, and bake till hot!

Ingredients for Buffalo Chicken Dip

• Shredded Chicken: For this recipe, I like to use a rotisserie chicken when possible. It’s already cooked and easy to shred and get into the slow cooker quickly. You can also use canned chicken if that is your preference. I’m also fond of keeping this Crockpot Shredded Chicken on hand for dips like this!
• Cream Cheese: Soften your cream cheese and cut into cubes before mixing up your dip. Softened cream cheese is always the best option if possible. However, if you’re short on time simply cut the cream cheese into cubes first. This will ensure that it melts smoothly into the dip.
• Ranch Dressing Mix: Make sure you’re using the dry powder and not ranch dressing. You just want to add flavor, not alter the consistency. 
• Garlic Powder: Add more or less as you see fit. 
• Shredded Cheddar Cheese: In a rush, bagged shredded cheddar cheese works just fine. However, I love using freshly grated cheddar whenever I can – it’s got better consistency and flavor. 
• Buffalo Hot Sauce: Any brand works just fine. So far, I’ve yet to try a buffalo sauce that I didn’t like! I do typically use Franks Red Hot Buffalo. Just make sure you’re using buffalo and not just regular hot sauce.
• Optional: You can serve this dip with any crackers, chips, and veggies that you like the best. Some of my favorites are tortilla chips, nacho chips (Doritos), Ritz crackers are great, and for veggies we really love celery and carrots!

Enjoy!

~Nichole