Ah, Buffalo Chicken Dip Classic. Honestly, if I had a dollar for every time someone practically inhaled this stuff at one of my parties, I could probably afford to buy stock in cream cheese (not that I’m recommending that, but it does cross my mind after every family reunion). You ever have a recipe that’s equal parts comfort, chaos, and downright addictive? This is mine. I’ve made it for tailgates, last-minute potlucks where I’ve forgotten until, oh, an hour before, and even those slightly awkward neighborhood gatherings where you’re not sure if you should bring wine or food so you bring both.
But honestly, my favorite time I made this was during a blizzard when we had exactly three ingredients left in the fridge, and this dip was how we kept cabin fever at bay. Plus, there’s something so fun about watching grown adults battle it out for the last scoop—especially my uncle Rick, who is usually way too polite for that sort of thing.
Why I Keep Coming Back to This Recipe (And Maybe You Will Too)
I make this when I’m craving something that feels a bit naughty but isn’t a total kitchen disaster zone. My family goes wild for it because it’s cheesy, tangy, a little spicy (or a lot, depending how heavy-handed I get pouring in the hot sauce) and probably because you can use chips as shovels. I’ll admit: once I used the wrong kind of hot sauce (ran out of Frank’s and found a bottle of some mango-habanero concoction instead); it was chaos, but—oddly memorable! My cousin still talks about “that spicy dip incident.”
There was a learning curve with the whole mixing part not looking the most appetizing, but trust me, it all works out in the end. (And, if it doesn’t, just cover it up with more cheese—people love that.)
Here’s What You’ll Need (But I Promise, You Can Improvise)
- 2 cups cooked chicken (I usually shred a rotisserie chicken, but canned chicken works surprisingly well if you’re in a pinch. My grandma always swore by Tyson, but I’ve used store brands plenty—no shame!)
- 1 package (8 oz) cream cheese, softened (if you forget to soften it, just microwave it for 20 seconds—I do it all the time)
- 1/2 cup buffalo wing sauce (I use Frank’s RedHot, but I’ve substituted with Crystal when the store is out; honestly it’s all good. More or less to taste)
- 1/2 cup Ranch dressing (sometimes I’ll mix half blue cheese, half ranch if I want to get fancy or just… indecisive)
- 1 cup shredded cheddar cheese (I mean, cheddar is classic, but Monterey Jack or a Mexican blend work too—I just use whatever’s threatening to expire in the fridge, to be honest)
- Optional: 1/2 cup blue cheese crumbles (I love this, but half my family acts like blue cheese is poison, so sometimes I leave it out)
How To Actually Throw This Together (It’s Not Fussy)
- Preheat your oven to 350°F (about 175°C, but my oven runs hot so I usually nudge it down a bit—your call).
- In a big bowl, mix the chicken, softened cream cheese, buffalo sauce, and ranch. Yes, it looks like a half-melted mess; don’t panic. This is where I usually sneak a taste (or, sometimes, a forkful).
- Stir in half the shredded cheddar and the blue cheese, if you’re using it. Save the rest of the cheddar for the topping.
- Scrape it all into a medium baking dish (I have one ugly, ancient Pyrex that I’m oddly attached to, but anything oven-safe works).
- Sprinkle the rest of the cheddar on top. I sometimes throw an extra handful on because life’s short.
- Bake uncovered for about 20-25 minutes. Look for melty, bubbly golden goodness.
- Let it cool for five minutes. Or, do what we do and hover awkwardly until it’s just barely edible temperature. (Hashtag: Impatience.)
Stuff I Learned the Hard Way (Notes!)
- If you’re using canned chicken, rinse and drain it first. I skipped this once, and the dip was, for lack of a better word, weirdly “water-forward.”
- Don’t stress if the dip seems thick before baking—cream cheese loosens up, I promise. And the top gets this lovely golden crust if you don’t over-stir it after baking.
- Blue cheese: divisive but delicious if you like the tang, skip it if your crowd isn’t into adventurous flavors.
How I’ve Tinkered With It (And Sometimes Failed)
- Swapped rotisserie chicken with leftover grilled chicken—gives a smokey twist, which is honestly ace.
- Tried with Greek yogurt instead of ranch: turns out, kinda too tangy unless you balance it with more cheese.
- Added a handful of chopped green onions on top post-bake. Good call, but my picky nephew picked ’em all off so up to you.
- I don’t recommend trying to make it vegan. My cousin made an all-tofu version at Friendsgiving and, well, the less said about that, the better. But hey, life’s about trying new things, right?
Gear You Probably Have (And What to Do If Not)
- Medium baking dish—ceramic, glass, whatever. I’ve even used a cake tin lined with foil in a pinch.
- A big bowl (for sure, though I just mash it all in the dish if I’m feeling lazy. Still works.)
- Spoon or spatula—forks wll do in a bind, I promise.
Oh, and if you ever find yourself missing a can opener for that canned chicken? You can jab at it with a sturdy spoon edge. Not elegant, but effective—I’ve been there (during camping season, actually…)
Keeping Leftovers (But Good Luck With That)
Technically, you can stash leftovers in a lidded container in the fridge for up to three days. Just zap in the microwave to reheat (I stir halfway through, but you do you). Though honestly, in my house, it never lasts more than a day—people sneak spoonfuls straight from the fridge, cold. I’m not judging.
How I Like to Serve It (Feel Free to Ignore My Tradition)
I’m a sucker for crispy celery and carrot sticks—makes you feel a little virtuous, even as you go back for thirds. Tortilla chips are classic, but sometimes we use potato chips if I forgot the other stuff. Once, we even scooped it with Ritz crackers; the world didn’t end. One of my friends serves it in hollowed bread bowls, which is unnecessarily elaborate but looks cool for parties. Oh, and if you’re curious about pairing drinks, I always check this craft beer blog for ideas—wing dip and beer, match made in heaven.
Things I Wish I Knew Earlier (Pro Tips)
- I once tried rushing the baking time—set the oven higher to “hurry it up.” Big mistake. Top burnt, inside still cold, zero compliments. Just wait it out.
- Really do let it rest for a few minutes after baking. Otherwise it’s lava-level hot and you’ll be blowing on every bite. (I never learn…)
- If you double the recipe for a party, use two pans instead of trying to squish it into one giant dish. Otherwise, there’s cold spots, and trust me, no one likes a cold cheesy blob in the middle.
Random FAQ Because Folks Actually Do Ask
- Can I make this ahead of time?
- Yes! I mix it up, pop it in the fridge, and just bake before guests arrive. If it’s cold from the fridge, add a couple extra minutes to bake time.
- How spicy is Buffalo Chicken Dip Classic?
- Depends! I’m a wimp, so I use less hot sauce most times. But if you’re a heat seeker, just pour with abandon. There’s no wrong answer.
- Can you freeze it?
- Sort of. It’s better fresh, but if you must, freeze before baking—just thaw overnight. The texture’s a little different but, you know, still yum.
- What’s the best chicken to use?
- I use rotisserie for flavor (plus, laziness). But canned, poached, even leftover roast chicken works; just shred or chop it up.
- My dip looks oily, is that normal?
- Sometimes it happens if the cheese is extra fatty; just stir it a bit. Actually, I find it works better if you use block cheese and shred it yourself.
Quick side note—if you want a more detailed discussion of cheese science (who doesn’t love a rabbit hole?) Serious Eats has a really wild writeup right here. It’s gotten me out of more than one melty mess, truly.
Anyways. Enjoy your dip. May your football team win, your gatherings be drama-free, and may there always be more chips than dip (or at least, very close to even). Let me know how it goes—or if you discover a bizarre-but-amazing tweak!
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese, divided
- 1/2 cup crumbled blue cheese
- 2 green onions, sliced
- Tortilla chips or celery sticks, for serving
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a medium baking dish.
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2In a large bowl, mix together cream cheese, buffalo wing sauce, and ranch dressing until well combined and creamy.
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3Stir in the shredded chicken, 3/4 cup of the cheddar cheese, and half of the blue cheese.
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4Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese and blue cheese on top.
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5Bake for 20 minutes until hot and bubbly. Garnish with sliced green onions.
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6Serve warm with tortilla chips or celery sticks.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
270 caloriescal
Protein:
14gg
Fat:
21gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
5gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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