I’m so excited to share my Buffalo Chicken Dip recipe with you! This dip tastes just like Buffalo wings but without the messy bones — creamy, spicy, and perfect for parties. It’s warm, cheesy, and easy to make, so everyone can dig in.
Level: Easy
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: about 5 cups (20 appetizer servings)
Course: Appetizer
Cuisine: American
I first made a version of this dip because I wanted the spicy, tangy flavor of Buffalo wings but in a scoopable, shareable form. It’s a crowd-pleaser every time — people keep coming back for more. This recipe uses canned chicken to keep things quick and budget-friendly, but you can swap in rotisserie or shredded cooked chicken if you prefer.
You don’t need fancy equipment: just a skillet to warm and blend, and a slow cooker to keep the dip hot and bubbly for serving. I’ll walk you through every step so it’s easy, even if you’re new to cooking.
How to Make Buffalo Chicken Dip
This dip is basically a warm, creamy mix that tastes like Buffalo chicken wings. Here’s the idea in simple pieces:
• Spicy hot sauce mixed with chicken to give that classic Buffalo flavor.
• Soft cream cheese and ranch dressing make the dip rich and smooth.
• Cheddar cheese melts into the mix for gooey texture.
• Cook it slowly so it becomes hot and bubbly and stays warm for guests.
Ingredients
• 2 (10-ounce) cans chunk chicken, drained (or 3 cups shredded cooked chicken)
• ¾ cup hot pepper sauce (Frank’s RedHot is a good choice) — adjust to taste
• 2 (8-ounce) packages cream cheese, softened to room temperature
• 1 cup ranch dressing
• 1 ½ cups shredded Cheddar cheese, divided (about 6 ounces)
• Celery sticks and crackers for serving (about 1 bunch celery and an 8-ounce box of crackers)
Directions
- Gather and prep:
• Open and drain the canned chicken (or shred your cooked chicken). Soften the cream cheese by leaving it at room temperature for 20–30 minutes — it mixes easier that way. - Heat chicken with hot sauce:
• Put the drained chicken and the hot sauce in a medium skillet over medium heat. Stir and warm for 3–5 minutes until the chicken is heated through and coated with sauce. This lets the chicken soak up the spicy flavor. - Add cream cheese and ranch:
• Lower the heat slightly and add the softened cream cheese and the ranch dressing to the skillet. Stir constantly for 3–5 minutes until everything blends into a smooth, creamy mix. If the cream cheese comes in big lumps, keep stirring — they’ll melt. - Stir in half the cheese:
• Mix in ¾ cup of the shredded Cheddar until it melts into the dip. - Move to the slow cooker:
• Transfer the mixture to a slow cooker and sprinkle the remaining ¾ cup Cheddar on top. - Cook until bubbly:
• Cover and cook on Low for about 35 minutes, until the dip is hot and bubbly and the top cheese is melted. - Serve warm:
• Scoop into bowls and serve right away with celery sticks and crackers. Enjoy!
Process Details
• Why canned chicken? It saves time and keeps this recipe simple and affordable. I drain it well so the dip doesn’t get watery.
• Softening cream cheese: If the cream cheese is cold, it won’t blend smoothly — you’ll see lumps. Let it sit at room temperature so it mixes easily and gives a silky texture.
• Heating chicken with sauce first: Warming the chicken with the hot sauce lets the heat soak into the meat right away so every bite tastes Buffalo-spicy.
• Half of the cheese inside / half on top: Mixing some cheese in makes the dip creamy throughout; sprinkling cheese on top melts into a nice bubbly layer for texture and visual appeal.
• Slow cooker step: Low and slow keeps the dip warm for serving and prevents it from drying out. If you’d rather not use a slow cooker, you can keep it in an oven-safe dish at 350°F until bubbly (about 15–20 minutes) — but the slow cooker is hands-off and great for parties.
Tips for Success
• Drain the chicken well so the dip doesn’t become runny. Pat canned chicken with paper towels if needed.
• Use softened cream cheese — it makes mixing fast and gives the creamiest result.
• Adjust spiciness by using more or less hot sauce. Start with less if you’re serving kids.
• Swap dressings or cheeses: If you like blue cheese (like with classic wings), swap ranch for blue cheese dressing or stir in a little crumbled blue cheese. Mixing sharp cheddar with a milder cheese (like Monterey Jack) makes the dip extra melty.
• Make ahead: You can prepare the warmed skillet mixture and refrigerate it covered for up to 1 day, then transfer to the slow cooker to warm and serve.
• Stir occasionally in the slow cooker to keep the texture even.
Serving Ideas
• Classic: celery sticks and chicken-flavored crackers (as suggested).
• Chips: tortilla chips or sturdy potato chips for scooping.
• Bread: toasted baguette slices or homemade pita chips.
• Veggie platter: carrot sticks, cucumber slices, and bell pepper strips for a lighter option.
• Party tray: place the slow cooker on the table with small bowls of toppings like extra shredded cheese, sliced green onions, or crumbled blue cheese for people to add.
Storage & Freezing
• Refrigerator: Cool the dip to room temperature, put it in an airtight container, and refrigerate up to 1 week. Reheat gently on the stove or in the microwave in short bursts, stirring so it heats evenly.
• Freezing: Yes — you can freeze this dip for up to 3 months, but cream cheese and ranch can change texture after thawing. To freeze: spread the cooled dip thin on a lined baking sheet and freeze until solid. Cut or scoop into serving-size pieces and move them to a freezer-safe container or bag. Thaw overnight in the fridge, stir well, and reheat slowly on the stove or in the microwave.
Nutrition Info (Approximate per Serving — 1 of 20 servings)
• Calories: 284
• Total Fat: 23 g
• Saturated Fat: 9 g
• Cholesterol: 54 mg
• Sodium: 552 mg
• Carbohydrates: 9 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 11 g
(Nutrition values are estimates based on the ingredient amounts and may vary with substitutions.)
I love how this Buffalo Chicken Dip brings the flavor of Buffalo wings to a chip-friendly, crowd-pleasing dip. It’s simple, fast, and flexible — use canned chicken for convenience or rotisserie chicken for a meatier texture, add more or less hot sauce to suit your guests, and keep it warm in a slow cooker so everyone can help themselves. I hope you enjoy making and sharing this as much as I do — it’s always a hit at gatherings!
