Creamy Buffalo Chicken Dip with Cream Cheese for Epic Parties

Why You’ll Love This Recipe

I love this dip because it hits all the right notes—creamy, spicy, cheesy, and totally addictive. It’s made with simple ingredients I usually have on hand, and it’s super flexible when it comes to taste and texture. I can make it milder or spicier, switch up the cheeses, or use canned or rotisserie chicken depending on what’s available. Plus, it’s a guaranteed crowd-pleaser that disappears fast!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dip

• 8 oz cream cheese, softened

• 1 cup ranch dressing or blue cheese dressing

• 1 cup buffalo sauce (adjust to taste)

• 2 cups shredded chicken (canned or rotisserie)

• 1 cup cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• 1/4 cup blue cheese (optional, for topping)

For the Dippers

• 2 cups crunchy veggies (celery sticks or bell pepper slices)

• 1 bag toasted bread (baguette slices)

• 1 bag tortilla chips

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a medium-sized baking dish.

2. In a large mixing bowl, I combine the softened cream cheese, ranch (or blue cheese) dressing, and buffalo sauce. I stir until the mixture is smooth and creamy.

3. I gently fold in the shredded chicken, cheddar, and mozzarella cheeses.

4. I spoon the mixture into the prepared baking dish, spreading it out evenly.

5. I bake the dip uncovered for 20–25 minutes, until it’s hot, bubbly, and lightly golden on top.

6. After letting it cool slightly, I garnish with chopped green onions and serve it warm with dippers.

Servings and timing

This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• I sometimes mix in crumbled bacon or chopped jalapeños for extra depth and kick.

• When I want a sharper flavor, I use all blue cheese instead of ranch.

• I’ve made it with Monterey Jack or pepper jack cheese for a different spin.

• To lighten things up, I use low-fat cream cheese and reduced-fat cheese.

• I also enjoy baking it in individual ramekins for a personalized touch at parties.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat it, I microwave individual portions or pop the whole dish back in the oven at 350°F until warmed through. If it thickens up, I stir in a small splash of milk or dressing to loosen it before reheating.

FAQs

Can I make this buffalo dip ahead of time?

Yes, I often prepare the dip ahead, cover it, and refrigerate it. When I’m ready, I just bake it straight from the fridge—it may need an extra 5 minutes of oven time.

What kind of chicken works best?

I use shredded rotisserie chicken when I want extra flavor and convenience, but canned chicken works just as well in a pinch.

Can I make this dip in a slow cooker?

Absolutely. I combine everything in the crock pot and cook it on LOW for 1.5 to 2 hours, stirring occasionally, until it’s hot and bubbly.

Is it very spicy?

It has a moderate kick from the buffalo sauce, but I can easily dial the heat up or down by adjusting the sauce or using a milder brand.

What should I serve with buffalo chicken dip?

I usually go with tortilla chips, celery sticks, and toasted baguette slices, but pretzels, pita chips, or even crackers work great too.

Conclusion

This Creamy Buffalo Chicken Dip with Cream Cheese is the kind of dish that brings people together. It’s warm, melty, and full of bold flavor, making it the perfect centerpiece for any casual gathering. I love how easy it is to customize and how quickly it comes together. It’s the kind of recipe I keep coming back to, and once it’s on the table, it never lasts long.

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