Savory Buffalo Chicken Dip

Baked buffalo chicken dip in square glass pan with melted top, blue cheese crumbles, and green onions.

Savory buffalo chicken dip is a warm, oven-baked appetizer made with shredded chicken, Frank’s RedHot sauce, ranch dressing, and blue cheese. Baked until hot and bubbling, it has a thick, creamy texture and classic Buffalo flavor in a scoopable dip format ideal for serving with crackers, bread, or fresh vegetables.

Course Appetizers, Snacks

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 282kcal

Author Diane Gail

Ingredients

2 cups cooked chicken breast shredded
8 oz cream cheese
1/2 cup shredded cheddar cheese
1/2 cup blue cheese crumbles
1/2 cup Frank's Red Hot sauce
1/2 cup buttermilk ranch dressing
salt to taste
ground black pepper to taste
granulated garlic to taste
chives chopped for garnish

US Customary - Metric

Instructions

In a large bowl, add cooked shredded chicken, cream cheese, cheddar cheese, blue cheese crumbles, Frank’s RedHot sauce, ranch dressing, and seasonings, reserving a small amount of blue cheese for topping.
Stir until evenly combined and the mixture is thick and uniform.
Spread mixture evenly into a 9×9 baking dish, smoothing the surface.
Sprinkle reserved blue cheese and chopped chives over the surface.
Loosely tent with foil, and poke a few small holes to vent steam.
Bake 30 minutes @ 350°F (175°C) until edges are bubbling and the center is fully heated through.
Remove from oven and let stand 5 minutes before serving warm.

Notes

Shred chicken finely: Use finely shredded chicken rather than large chunks to ensure the dip blends smoothly and scoops cleanly.
Balance heat before baking: Taste the mixture prior to baking and adjust the hot sauce as needed, since the heat will mellow slightly once combined with cheese and dressing.
Do not overbake: Remove from the oven as soon as the edges bubble and the center is hot to prevent oil separation from the cheese.
Bake from cold carefully: If assembling ahead and refrigerating, increase baking time by 5–10 minutes so the center heats through without drying the edges.
Reheat gently: Warm leftovers covered at 325°F (163°C) until heated through to maintain a smooth, cohesive texture.

Nutrition