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Buffalo Chicken Dip
Creamy, cheesy, and packed with bold Buffalo flavor, this homemade Buffalo Chicken Dip combines tender shredded chicken, ranch dressing, homemade Buffalo sauce, cheddar, mozzarella, and feta cheese. Serve it warm with tortilla chips, crackers, or celery for an easy game-day snack, holiday appetizer, or crowd-pleasing party dip.
Cook Time
Servings
Difficulty
25 minutes
8
Easy
Prep Time
15 Minutes
Ingredients
Ingredients
Directions
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Make the Buffalo Sauce
Melt the butter in a small saucepan over low to medium-low heat. Do not allow the butter to brown.
Add the hot sauce, cayenne pepper, garlic powder, paprika, and salt. Whisk until completely combined.
Warm the sauce for 2–3 minutes, stirring occasionally. Keep the heat low and do not allow it to boil.
Remove the saucepan from the heat and let the Buffalo sauce cool for a few minutes.
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Prepare the Dip
Preheat the oven to 350°F.
Add the softened cream cheese, ranch dressing, ½ cup prepared Buffalo sauce, salt, and black pepper to a large mixing bowl. Stir until smooth and creamy.
Add the shredded chicken and stir until it is evenly coated with the Buffalo mixture.
Stir in ¾ cup cheddar cheese and ¾ cup mozzarella cheese.
Gently fold in the crumbled feta cheese.
Spread the mixture evenly in a baking dish.
Sprinkle the remaining ¼ cup cheddar cheese and ¼ cup mozzarella cheese over the top.
Bake for 20–25 minutes, or until the dip is hot and bubbly and the cheese is completely melted.
Remove the dip from the oven and let it rest for about 5 minutes.
Garnish with chopped green onions, if desired. Serve warm with tortilla chips, crackers, or celery sticks.
RECIPE TIPS
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For the creamiest dip, make sure the cream cheese is fully softened before mixing. You can also adjust the heat by adding more or less cayenne pepper—but taste the Buffalo sauce first because it may already have plenty of kick! 🌶️
Frequently Asked Questions
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Can I prepare Buffalo Chicken Dip ahead of time?
Yes. Assemble the dip, cover it tightly, and refrigerate it for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if it is still cold.
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What kind of chicken works best?
Rotisserie chicken, baked chicken breasts, or leftover cooked chicken all work well. Shred or finely chop the chicken before adding it to the dip.
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Can I make the dip less spicy?
Yes. Leave out the cayenne pepper and use a mild hot sauce. You can also reduce the amount of Buffalo sauce slightly.
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Can I substitute the feta cheese?
Yes. You can leave it out or replace it with crumbled blue cheese for a more traditional Buffalo flavor.
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How should I store and reheat leftovers?
Cover and refrigerate leftovers for up to 3–4 days. Reheat individual portions in the microwave or warm the dip in a 350°F oven until heated through.
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Homemade Buffalo Sauce
□ ½ stick butter
□ ½ cup hot sauce
□ ¼ teaspoon cayenne pepper, or to taste
□ ¼ teaspoon garlic powder
□ ¼ teaspoon paprika
□ ½ teaspoon salt
Buffalo Chicken Dip
□ 2 cups cooked shredded chicken
□ 8 ounces cream cheese, softened
□ ½ cup ranch dressing
□ ½ cup prepared Buffalo sauce
□ 1 cup shredded cheddar cheese
□ 1 cup shredded mozzarella cheese
□ ½ cup crumbled feta cheese
□ ½ teaspoon salt
□ ¼ teaspoon black pepper
□ ¼ cup chopped green onions, optional
For Serving
□ Tortilla chips, crackers, or celery sticks
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