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
Buffalo Chicken Dip
Ingredients
- 2 Cups Cooked Shredded Chicken
- 8 Ounces Cream Cheese, Softened and Cubed
- 1 (1 Ounce Package) Dry Ranch Dressing Mix
- 2 Teaspoons Garlic Powder
- 2 Cups Shredded Cheddar Cheese
- 1/2 Cup Buffalo Hot Sauce
Instructions
CROCKPOT METHOD:
- In a 2 quart or larger slow cooker add the shredded chicken, cream cheese, dry ranch mix, garlic powder, 1 1/2 Cups of the shredded cheese and stir well to combine.
- Top the mixture with the remaining shredded cheese. Cover the crockpot and cook on low for 1-2 hours until hot and bubbly.
OVEN BAKED METHOD:
- Preheat the oven to 375 degrees.
- In a large bowl mix together the softened cream cheese, shredded chicken, ranch mix, garlic powder, 1 1/2 Cups of the shredded cheese, and buffalo sauce.
- Pour the dip into a 9×9 inch baking dish and spread out evenly then top with the remaining cheese. Bake in the preheated oven for 20-25 minutes, until hot and bubbly.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am unable to find ranch dry package, can I use ranch salad dressing? If so how much for the above recipe?
Thanks!
Hi Amanda,
You can add this homemade ranch seasoning mix instead of the packet. (I prefer it 😉 3tablespoons of this= 1 (1 oz.) package of ranch salad dressing mix:
1/2 c. dry buttermilk
2 tablespoons dried parsley
1 tablespoon dried chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried dill-weed or seed
1 teaspoon kosher or Real Salt
1teaspoon black pepper
Pinch of cayenne pepper (optional)
Mix well or pulse in small food processor. Store in airtight container in refrigerator for up to 3 months. (Dry buttermilk requires refrigeration.)
I use this recipe and omit the “1/2 C of dry buttermilk ” and replace it with “1/2 cup of dry milk’. Turns out great every single time. I use it when I make Mississippi Venison Roast in the IP and all other recipes for Ranch Packets.
How many lbs of chicken should I use?
It says 2 cups
I am using chicken tenderloins. Do I have to cook it in the crockpot first? Can I throw it in all at once and shred later?
I would cook your chicken first
Do you use bagged shredded cheese, or grate it yourself? I have made this before and it was greasy.
It’s best to cheese that you have shredded yourself 🙂
thats what i did. i shredded part of a block of Tilamook cheddar in my food processor. Soo good!
I have tweaked this just a tad, I add 1/2 cup chicken
broth to make it a little more juicy
Need to make also for large party do I double ingredients?
Yes, you can double it for a larger crowd
This is the best buffalo chicken dip.. I made this last night for 24ppl and everyone was talking about it.. I live in philly and got a call from a friend in Cali asking for the recipe as she heard about this dip…
We make this dip at every family event. If you are cutting carbs, it is great on cucumber slices too. The instant pot shredded chicken makes this have such a good texture. We never have leftovers.
This was excellent. I’ve used a few different recipes for buffalo chicken dip and this was my favorite. I cooked the chicken in the instant pot and came out with probably more than 2 cups and used it all so that was the only modification I used. I cooked it in the oven in a large glass pie plate.
When I re-heat it, it seems dry and clumped together. Any suggestions?
You could try adding a couple Tablespoons of milk and/or a bit more buffalo sauce 🙂
I added a couple spoon fulls of sour cream to the crockpot mixture after reading this comment and mine came out great! Even when reheated :0)