The easiest and most flavorful dip for summer BBQs. You’ll love this buffalo chicken dip! Serve with pita chips, pretzels, celery sticks, carrot sticks, or baguettes. Oven and slow cooker versions.
You might also like these appetizers: hot artichoke dip, our jalapeno popper egg rolls, or our blender salsa recipe!
Watch our step by step video!
Buffalo Chicken Dip
Looking for the perfect dip to bring to a fun summer BBQ? Look no further! This buffalo dip recipe is a crowd please and SO easy to make! I brought it to a church Father’s day brunch years ago and it was a huge hit with the dads, and also the ladies helping with the brunch who were all sampling it, haha. I’ve made it both in the slow cooker and in the oven and prefer the oven method because you get the golden cheesy top, but both methods are delicious! What I love about this dip is that it’s full of flavor, but not full of heat. The cheeses and ranch dressing cool down the dip, but the buffalo chicken wings flavor still shines through.
Buffalo Chicken Dip Ingredients
(scroll to the end of the post for a printable version)
- 1 (8 oz.) package of cream cheese (original or light)
- 2 (5 oz.) cans of chicken (drained)*
- 1/2 cup ranch dressing
- 1/2 cup Frank’s RedHot Sauce
- 3/4 cup shredded Colby jack cheese (divided)
- sliced green onions
*You can use any kind of cooked chicken that you’d like. Canned chicken is EASY and tastes delicious in this dip. You can also use shredded chicken breasts or rotisserie chicken.
How To Make Buffalo Chicken Dip
- Combine ingredients in a large bowl, reserving 1/4 cup of the shredded cheese. Stir until smooth and creamy. Spread dip into an 8″x8″ baking dish. Sprinkle with remaining shredded cheese. Drizzle with extra Frank’s RedHot sauce, if desired. Note: If you like blue cheese you can add some crumbles on the top before baking.
- Bake buffalo chicken dip at 350 degrees for 25 minutes. Sprinkle with green onions and serve with pretzels, pita chips, or baguette slices.
Store leftovers in the refrigerator in an airtight container for up to 5 days.
Slow Cooker/Crock-Pot Buffalo Chicken Dip
This recipe works best in a small slow cooker. If you have a larger cooker (5-6 quarts) I’d recommend doubling the recipe. Slow cookers work best when filled at least halfway.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on LOW setting until hot and bubbly.
Buffalo Chicken Dip Recipe
Buffalo Chicken Dip
The easiest and most flavorful dip for summer BBQs. You'll love this buffalo chicken dip! Serve with pita chips, pretzels, tortilla chips, crackers or baguettes.
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Servings: 8
Calories: 200kcal
Ingredients
- 1 8 oz. package cream cheese
- 2 5 oz. cans of chicken drained
- 1/2 cup ranch dressing
- 1/2 cup Frank's RedHot Sauce
- 3/4 cup shredded cheese divided (colby jack or cheddar cheese)
- 2 Tbsp. green onions sliced
Instructions
- Combine ingredients in a mixing bowl, reserving 1/4 cup of the shredded cheese and green onions for later.
- Stir until smooth and creamy.
- Spread dip into an 8"x8" baking dish.
- Sprinkle with remaining shredded cheese. Drizzle with extra Frank's RedHot sauce, if desired.
- Bake buffalo chicken dip at 350 degrees for 25 minutes. Sprinkle with green onions and serve with pretzels, pita chips or baguette slices.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
Notes
Slow Cooker Buffalo Chicken Dip
This recipe works best in a small slow cooker. If you have a larger cooker (5-6 quarts) I'd recommend doubling the recipe. Slow cookers work best when filled at least halfway.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on LOW setting until hot and bubbly.
Nutrition
Calories: 200kcal
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Oh my gosh! This looks totally and completely delicious!!!! This is a giant pregnancy craving wrapped into one delicious dish!!!
Yum! That looks so so good. I’ll be making that one next.
Mmmm! Sounds awesome! When I make it, I’m going to add in chopped celery and top with some blue cheese crumbles.
Can’t wait!
This looks so good! Would you come over to my link party and share your recipes with us at Cast Party Wednesday? http://www.ladybehindthecurtain.com
I hope to see you there!
Hi there- found you through Skip to my Lou’s hop and am a new follower. This sounds so yummy! They only sell one brand of canned chicken here, and I’m not sure if they sell buffalo sauce here…but I’m gonna make sure! I hope you have time to follow my life in South Africa by http://withoutcomplexities.blogspot.com
Have a great week!
I could live on dips! This one sounds delicious.
yum!! Come on over and share at my food party: tasty Tuesday. http://nap-timecreations.blogspot.com/2011/06/make-your-own-pitas-and-tasty-tuesday.html
this looks so yummy!!! i am definitely trying it out this weekend!! Thanks for sharing!!
One of the girls I work with makes this. I thought she was crazy when she told me what it was until I tasted it. IT’S AMAZING and I think I could eat most of it myself. Thanks for sharing!!