This is the best Buffalo Chicken Dip, perfect for game day – or any other day of the year!
If you like Buffalo sauce, you’ll love this creamy, cheesy buffalo chicken dip recipe. It’s packed with flavor and easy to make!
Serve it warm and melty from the oven with tortilla chips or veggies.
Buffalo Chicken Dip is a Party Favorite!
This dip takes the flavor from your favorite Buffalo chicken wings and turns them into a scoopable party dip!
- Super fast prep – make it up to 2 days in advance.
- A tried and true crowd favorite – everyone raves about this dip.
- Scoop it, dip it, or spread it with tortilla chips, crackers, or veggies like carrot sticks and celery sticks.
Ingredients for Buffalo Chicken Dip
Chicken – Use shredded or rotisserie chicken in this dip. If using canned chicken, drain it very well and fold it in gently do it doesn’t break apart too much.
Cheese – This recipe uses sharp cheddar for extra flavor, but try other cheeses like Colby-Jack cheese. Pre-shredded cheese works well in this recipe.
Buffalo Sauce – Buffalo sauce is the star of this recipe. You can make your own with butter and hot sauce or use Frank’s Red Hot Buffalo Sauce.
Seasonings – Green onions and garlic powder add flavor.
Variations
- Diced green chiles or sliced jalapenos
- Diced bell peppers or celery for crunch
- Bacon bits
How to Make Buffalo Chicken Dip
- Mix cream cheese, buffalo wing sauce, sour cream, & seasonings (as per recipe below).
- Fold in chicken & cheese.
- Top with extra cheese & bake until bubbly.
Storing Leftovers
- Keep leftover buffalo chicken dip covered in the refrigerator for up to 4 days. Enjoy it chilled or reheat it in the microwave.
- You can freeze this buffalo chicken dip recipe in freezer bags for up to 8 weeks. Thaw in the refrigerator overnight and serve cold or reheat adding fresh cheese if desired.
More Hot and Cheesy Dips
Did your guests love this Buffalo Chicken Dip? Be sure to leave a rating and a comment below!
The Best Buffalo Chicken Dip
Equipment
Ingredients
- 8 ounces cream cheese softened
- ⅔ cup sour cream
- ⅔ cup buffalo sauce
- 1 teaspoon garlic powder
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese divided
- 2 green onions thinly sliced
Instructions
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Preheat the oven to 350°F.
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In a medium mixing bowl, mix the cream cheese, sour cream, buffalo sauce, and garlic powder with a hand mixer on medium speed until fluffy.
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Gently fold in the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, and sliced green onions.
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Transfer the mixture to a small baking dish or pie plate and spread into an even layer.
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Sprinkle the remaining cheddar cheese and mozzarella cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly. Broil 1 minute if desired.
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Cool for at least 5 minutes before serving.
Notes
- Quickly soften cream cheese by microwaving it for 15 seconds on high.
- Mix the base with a hand mixer to keep it fluffy for dipping.
- Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.
- In a hurry? Melt all of the ingredients except chicken and topping on the stovetop. Stir in chicken, top with cheese, and broil.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken, Dip, Party Food, Snack
Cuisine American
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I made this in a small slow cooker and it was fabulous! So easy to make. It was creamy, cheesy, and not too spicy.
I going to make it!! Yummy
This was so good!!! I didn’t have Sour Cream so I used Ranch instead and it was fabulous! Everyone loved it. Thank you for posting.
Easy and delicious everyone who has tried it loved it.
This sounds wonderful. Have not made it yet. Curious if low fat cream cheese and sour cream can be used instead of full fat. I look forward to making this soon. Thank you.
Hey Marsha, low fat cream cheese and sour cream can both be used. Let me know what you think!
Thank you! I ended up using about a half a cup of sour cream and a packet of ranch mix because I was out of garlic powder and it turned out perfect! I love all of your recipes, this is the only one I’ve ever had to use a substitution for and that was my own fault.
awsome!! what a great recipe, thank you for sharing. Best Buffalo Chicken Dip by far.
I will gladly accept any excuse to make this dip and Halloween was the perfect reason! I made it for the parents before we went out trick or treating and it was a hit! It was so easy to prep ahead and just pop in the oven before everyone arrived and to reheat when we came back in. Thanks for the great recipe! SWP Employee
How much does this make (in volume)?
Hi Rayna, it makes approximately 6 cups.
Trying this for the first time today. bringing it to a friend’s Birthday party. I used raw chicken breast, put it in with all the ingredients into the slow cooker, cooking on low for 6 hours, then will shred and mix and let it cook for the remaining 2 hours.
I hope it turns out!
My plan for the leftovers (if there are any) is to mix with pasta and bake!
That’s a great use for leftovers Emma!
This recipe sounds amazing, I can’t wait to try it but I don’t have any green onions, would dried chives work in replace of them?
I haven’t tried them but that should work just fine Rachel! If you try it I would love to hear how it turns out!
A good way to make chicken fast is by using the instant pot. You can throw 4-5 chicken tenders in with some chicken broth and pressure cook for about 7 minutes. It basically shreds it for you, quick and easy!
Thanks for sharing DeAnna. We love to use poached chicken breasts or leftover chicken in this recipe but instant pot chicken is a great idea too!
5 Stars!
This was so good. I doubled the recipe & subbed out 1/3C Sour Cream for 1/3C Ranch Dressing. Delicious!
Can this just be made in the crockpot instead of baking first? Also, I don’t have the buffalo sauce but I have the Franks Original Hot sauce can I substitute?
Yes it can be made in a small slow cooker. Franks will work just fine in this recipe.
I am from Alabama and have been working in the United Arab Emirates since May of 2017. My wife is a great cook and I save all your post on my phone. I look forward to returning in the near future and retire. I plan to do a lot of cooking with your recipes. I love to read them and others attached. I miss home cooking! Thanks Holly for sharing!
Thank you so much for the kind words, Steve!