
A crowd-pleasing, creamy, spicy dip made with shredded chicken, cream cheese, hot sauce, and melty cheese. Perfect for parties, game day, and easy weeknight entertaining.

This Buffalo chicken dip classic has been my go-to for every gathering that calls for something warm, cheesy, and a little bit naughty. I first made this version after finding a jar of Franks sitting lonely in the fridge and a rotisserie chicken left over from a rushed weeknight. The combination of tangy hot sauce and softened cream cheese transformed those humble leftovers into something electric. The texture is rich and silky with tender ribbons of chicken and a lightly crisped cheese top that makes every scoop satisfying.
I remember bringing this to a small Super Bowl get-together the first time. It arrived bubbling, dotted with blue cheese crumbles and green onion, and before the commercials were over the serving bowl was half empty. What makes this recipe special is how forgiving it is. You can scale it up, swap dressings, or prepare it ahead and finish in the oven. The balance of heat, creaminess, and sharp cheddar keeps everyone coming back for one more chip or celery stick.
I have served this at weekday potlucks, family birthday parties, and quiet weekend snack nights. My children once declared it an official birthday treat. Over the years Ive adjusted the heat and cheese ratio to match what my guests like, but the core combination remains unbeatable.
My favorite part is the crisped cheese edge that forms against the baking dish. Family members fight for those bits. Once, at a holiday open house, someone commented that this dip could convert anyone who thought they did not like spicy food. It always sparks conversation and makes weekday leftovers feel celebratory.
Cool the dip completely before refrigerating. Store in an airtight container for up to four days. For longer storage freeze in a freezer safe container for up to three months. To reheat from chilled, place in a 350F oven for 15 to 20 minutes covered with foil to prevent excessive browning then remove foil to re-crisp the top. From frozen, thaw overnight and reheat as above. Use glass or ceramic containers for even reheating and to preserve the crisped edges when finishing in the oven.
If you prefer a milder flavor swap half the Buffalo sauce for extra ranch or use a milder hot sauce. For a dairy free alternative, try a cultured dairy free cream cheese and dairy free shredded cheeses though texture will differ. Replace ranch dressing with blue cheese dressing for a tangier profile. To boost smokiness add 1/2 teaspoon smoked paprika. For a lower sodium version choose low sodium hot sauce and reduced sodium cheeses.
Present in the baking dish on a wooden board surrounded by an assortment of dippers. Classic pairings include sturdy tortilla chips, celery sticks, carrot spears, sliced bell peppers, and toasted baguette slices. For a lighter plate serve alongside a crisp green salad. For a hearty option spoon over a baked potato or pile onto toasted sandwiches. Garnish with green onions, extra blue cheese crumbles, or a drizzle of additional hot sauce for visual appeal.
This style of hot chicken dip evolved from American tailgate and bar food traditions that celebrate bold flavors and shareable plates. It draws directly from Buffalo New Yorks hot sauce and wing culture. Combining the classic wing sauce with creamy bases created a portable version of that beloved flavor profile, perfect for gatherings where finger food reigns. Variations now appear across the country at potlucks and even in restaurant appetizers.
In summer lighten the dip by reducing cheese and serving with crisp seasonal vegetables. In winter fold in roasted poblano or chipotle peppers for warmth and depth. For holiday spreads add toasted pecans for crunch or scatter pomegranate seeds for color contrast. Adjust the heat for family friendly events by halving the hot sauce and offering a bowl of extra sauce on the side for enthusiasts.
Make the creamy base and shred the chicken up to two days ahead. Store components separately and combine just before baking to keep the texture fresh. Portion into individual ramekins for grab and go snacks or to control serving sizes. Use oven safe mason jars to bake single servings that travel well. Label containers with date and reheat instructions when preparing for events.
This dip has earned a permanent spot in my entertaining toolbox because it is reliable, adaptable, and universally enjoyed. Its a small ritual to assemble and a big reward to share. Try the variations and make it your own; the memories around the bowl are what make it special.
Soften the cream cheese completely before mixing to avoid lumps
Use freshly shredded cheese for best melt and a silky texture
Reserve a handful of cheese to sprinkle on top for a golden crust
Rest the dip 5 minutes after baking so it sets slightly and is easier to scoop
This nourishing buffalo chicken dip classic recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble the dip and store covered in the refrigerator for up to 24 hours. Bake just before serving to keep the top fresh and bubbly.
For lower heat, reduce the Buffalo sauce to 1/4 cup and add an extra 1/4 cup ranch. For extra heat, add 1 to 2 tablespoons of hot sauce to taste.
This Buffalo Chicken Dip Classic recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375 degrees Fahrenheit 190 degrees Celsius and position rack in the center.
In a mixing bowl beat softened cream cheese with Buffalo sauce ranch garlic powder and onion powder until smooth and homogeneous.
Add shredded chicken and fold in shredded cheddar and mozzarella reserving some cheese for topping.
Transfer mixture to an oven safe dish top with reserved cheese and bake 20 to 25 minutes until bubbling and lightly golden.
Let rest five minutes then garnish with green onions and blue cheese crumbles if using. Serve warm with chips celery and toasted baguette.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@moodcooks on social media!


Crispy air-fried cauliflower tossed in a creamy sweet-spicy bang bang sauce — a crunchy, vegetarian appetizer or weeknight favorite that's ready in about 30 minutes.

Crispy battered cauliflower florets tossed in tangy buffalo sauce — a spicy, vegetarian crowd-pleaser ready in under 40 minutes.

A nostalgic, no-bake peanut butter cream pie inspired by Amish kitchens—silky peanut butter filling, crunchy crumbles, and pillowy whipped topping in a buttery 9-inch crust.

Leave a comment & rating below or tag @moodcooks on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.