Hot Buffalo Chicken Dip

My neighbor showed up one Sunday with a casserole dish still warm from her oven, saying only try this. The smell hit first: sharp buffalo heat, melted cheese, something tangy and impossible to resist. I grabbed a chip, scooped into the bubbling orange layer, and understood immediately why she'd driven it over instead of just texting the recipe. Some dishes don't wait, and this one never does.

I made this for a winter potluck once, and it was gone before halftime. People hovered near the table, pretending to chat but really just waiting for an opening to dip again. One friend admitted she skipped dinner entirely because she knew this was coming. It's the kind of dip that turns quiet gatherers into competitive snackers.

Ingredients

• Cooked chicken breast, shredded (2 cups, about 300 g): Rotisserie chicken is your best shortcut here, still juicy and already seasoned, saving you from boiling and shredding from scratch.
• Cream cheese, softened (225 g, 8 oz): This is the creamy backbone that mellows the heat and binds everything into that luscious, scoopable texture.
• Ranch dressing (1/2 cup, 120 ml): It adds cool herby tang that balances the buffalo fire without fighting it.
• Blue cheese dressing (1/2 cup, 120 ml): Optional but worth it for that funky, sharp bite, though all ranch works perfectly if blue cheese isn't your thing.
• Shredded cheddar cheese (1 cup, 110 g): Melts into stretchy golden pockets and gives the top that irresistible browned crust.
• Crumbled blue cheese (1/2 cup, 55 g, optional): Scatters little pockets of bold flavor throughout, especially if you love that classic buffalo wing pairing.
• Buffalo hot sauce (1/2 cup, 120 ml): Franks RedHot is the traditional choice, tangy and vinegary with just enough heat to make your lips tingle.
• Chopped green onions (2 tablespoons, plus more for garnish): Fresh, sharp, and bright, they cut through the richness and look beautiful scattered on top.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) so it's ready when you are. Softening the cream cheese ahead of time makes mixing so much easier.

Mix the creamy base:

In a large bowl, combine cream cheese, ranch, blue cheese dressing, and buffalo sauce, stirring until smooth and no lumps remain. The color will be this gorgeous peachy orange that smells like pure comfort.

Fold in the fillings:

Stir in shredded chicken, half the cheddar, and half the blue cheese if using. Everything should be evenly coated and ready to bubble.

Spread into the dish:

Pour the mixture into a 1-liter (1-quart) baking dish, smoothing the top with a spatula. It should look messy and inviting, not perfect.

Top with cheese:

Sprinkle the remaining cheddar and blue cheese over the surface. This layer will melt into a golden, bubbly crust that everyone fights over.

Bake until bubbly:

Slide it into the oven for 20 to 25 minutes, until the edges are bubbling and the top is lightly browned. Your kitchen will smell like a sports bar in the best way.

Cool and garnish:

Let it rest for 5 minutes so you don't burn your tongue on molten cheese. Scatter fresh green onions over the top for color and bite.

Serve hot:

Bring it to the table with tortilla chips, celery sticks, or carrot sticks. Watch it disappear faster than you expected.

Save

One evening, I brought this to a friend's backyard gathering, and someone asked if I'd made it from scratch. I almost laughed because it felt too easy to be impressive, but that's the magic of it. Simple ingredients, minimal effort, maximum impact. It's the kind of recipe that makes you look like you tried harder than you did.

Making It Your Own

If you want extra heat, stir in a pinch of cayenne or a few shakes of your favorite hot sauce before baking. For a milder version, cut the buffalo sauce in half and add a little extra ranch. I've also swapped in pepper jack cheese for cheddar when I wanted more kick without more liquid heat. Play with the ratios until it feels right for your crowd.

Serving Suggestions

Tortilla chips are classic, but I've served this with toasted baguette slices, pita wedges, and even soft pretzels. Celery and carrot sticks add crunch and a little freshness that cuts through the richness. If you're feeling fancy, set out a variety of dippers and let people choose their own adventure. It's fun to watch preferences emerge.

Storage and Reheating

Leftovers keep in the fridge for up to three days, covered tightly. Reheat in a low oven or microwave in short bursts, stirring between each to bring back that creamy texture. I've even used cold leftovers as a sandwich spread on toasted bread with lettuce, and it was shockingly good.

• Store in an airtight container to keep it from drying out.
• Reheat gently to avoid separating the cheese.
• Add a splash of milk or ranch if it thickens too much in the fridge.

Save

This dip has a way of turning any gathering into something a little more lively. Keep the recipe close, because once people taste it, they'll ask for it again.

Recipe Q&A

→ Can I make this buffalo chicken dip ahead of time?

Yes, prepare the mixture up to 24 hours in advance, cover and refrigerate. When ready to serve, bring to room temperature for 15 minutes, then bake as directed, adding 5-10 extra minutes if needed.

→ What can I use instead of blue cheese?

Simply use all ranch dressing instead of blue cheese dressing, and omit the crumbled blue cheese. You can also add extra cheddar or try monterey jack cheese for a milder flavor profile.

→ How do I keep the dip warm for serving?

Transfer the baked dip to a slow cooker set on low or warm setting. This keeps it at the perfect temperature for parties without drying out or burning the edges.

→ Can I make this dip spicier?

Absolutely! Add cayenne pepper, extra buffalo sauce, diced jalapeños, or use a hotter hot sauce variety. You can also mix in pepper jack cheese instead of cheddar for additional heat.

→ What's the best way to shred chicken for this dip?

Use rotisserie chicken for convenience, or poach chicken breasts in broth then shred with two forks. For super-fast shredding, use a stand mixer with the paddle attachment on low speed.

→ How long does leftover buffalo chicken dip last?

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish covered in a 180°C oven for 15-20 minutes until hot throughout.