This creamy buffalo chicken dip is incredibly easy to make, highly addictive, and the perfect appetizer for your next tailgate party.
It combines rotisserie chicken, cream cheese, Bleu Cheese dressing, Frank’s hot sauce, and cheddar cheese for one incredible appetizer!
It’s like eating Buffalo chicken wings without the mess.
Buffalo Chicken Dip
This Buffalo chicken dip recipe is so easy to whip together in a jiffy. And there’s no wrong way to cook this scrumptious dip.
Whether you opt for the stovetop, oven, or crockpot, it comes out perfect.
The reason why this is such a forgiving dip is because all the ingredients are already cooked. All you need to do is melt that cheese!
The stovetop or oven takes less time to come together. However, the crockpot version is nice and slow, so you can take on other tasks as it warms.
No matter how you make it, I know you’ll love it.
Ingredients
You won’t need much for this easy game day appetizer, just five basic ingredients:
- Rotisserie chicken. Pick up a rotisserie chicken from the grocery store, or use leftovers from last night’s dinner. You can also substitute baked chicken breasts or thighs.
- Cream cheese. You’ll need two packages. Be sure to let them warm and soften first. That makes them easier to work with.
- Bleu cheese dressing. This dressing gives the dip its signature tanginess.
- Frank’s Original Red Hot Sauce. Here’s where the heat and spice come from. You can use another brand of hot sauce if you prefer.
- Shredded cheddar. Freshly shredded is best. It doesn’t contain the anti-caking agent found in pre-packaged shredded cheese.
You’ll also need celery sticks, chips, or whatever you plan to dip in the dip. 🙂
How to Make Buffalo Chicken Dip in the Crockpot
Here’s how you’ll make this delicious dip in the slow cooker:
1. Add everything to the crockpot. That’s everything but the cream cheese. And keep some of the cheese for later.
2. Cube the cream cheese. Stir the ingredients, then add the cream cheese on top.
3. Cook on low. 1-2 hours should do the trick. Stir in the creamy cheese until it’s all blended.
4. Add more cheese! Add the extra cheese, pop the lid back until it’s melted, then serve!
How to Make Buffalo Chicken Dip on The Stove
Here’s a quick and easy way to make buffalo chicken dip recipe on the stovetop.
1. Heat the chicken. In a large skillet over medium-high heat. Stir in the hot sauce until it just starts to bubble.
2. Add the rest and stir. That’s the cream cheese, dressing, and shredded cheese. Lower the heat and stir until everything is melted.
3. Serve and enjoy. It’ll stay warm if you serve it in the skillet, but you’ll need to warn people that it’s hot.
If you have kids at the party, it’s best to transfer it to a serving dish.
How to Make Baked Buffalo Chicken Dip
Baked buffalo chicken dip requires no stirring or babysitting. Just pop it in the oven and sit back as the oven does all the work.
Here’s how to make spicy buffalo chicken dip in the oven.
1. Soften cream cheese. Allow the cream cheese to come to room temperature (at least 30 minutes).
2. Mix it all together. In a large mixing bowl, combine chicken, shredded cheese, dressing, and cream cheese until it all comes together.
3. Bake. Place mixture in an oven-safe dish, and bake at 350 degrees for about 15-20 minutes. Serve and enjoy!
Tips & Tricks
It’s pretty hard to mess up this simple party dip. But if you want to ensure that your dip is party-ready, check out these tips below.
- Use room-temperature cream cheese. This ensures a creamy dip that mixes together easily. Just take it out of the fridge 20-30 minutes prior to cooking.
- Use garlic powder. While it’s normally better to use fresh ingredients, stick to garlic powder (1 teaspoon) for this dip recipe. Garlic powder has a stronger flavor, giving the dip that nice garlicky goodness.
- Freshly grate the cheese. Pre-shredded cheese contains an anti-caking agent called cellulose. When you grate it yourself, you know you’re only getting the good stuff!
- Use rotisserie chicken. It’s super easy, and so mouth-wateringly tender. Then, you can use that leftover meat and bones for chicken noodle soup!
- Adjust the spice. Don’t worry, this recipe is just the right amount of spicy while still being kid-friendly. However, if you want to add a little more hot sauce (or less), feel free!
Recipe Variations
If you want something a little different, here are some quick and easy ways to make this dip your own.
- Swap out the hot sauce. Feel free to use your preferred hot sauce. I always use Frank’s Red Hot, but you do you.
- Swap out the dressing. This recipe calls for Bleu cheese, but it’s totally okay to use Ranch instead. If you’re torn between the two, do half of each!
- Make it extra cheesy. While this hot dip recipe only calls for Cheddar cheese, I often add Mozzarella into the mix as well. Mozzarella is great for melting, so it will help give you an ooey-gooey dip.
- Make it crunchy. Want to give your dip a nice crunch? Top it with some crispy jalapenos!
- Cut out the excess calories. Opt for low-fat blue cheese dressing and cream cheese to shave off a few calories. Trust me, no one will notice the difference!
What to Eat with Buffalo Dip
I’m guilty of eating this dip over the crockpot by the spoonful. But for a perfect party dip experience, having a selection of dippers is half the fun.
Here are some wonderful suggestions on what to serve with this quick game-day appetizer.
- Veggie sticks
- Tortilla chips
- Crusty bread
- Soft or crunchy pretzels
- Ritz crackers
- Breadsticks
- Nachos
- Mini quesadillas
How to Store Leftovers
Leftover dip is unlikely. But on the rare occasion your dip lives to see the light of another day, storing it is easy.
To Store. Place cold leftovers in an airtight container and store them in the fridge. They will stay fresh for up to four days.
To Freeze. Yes, you can also freeze this dip! Allow it to cool completely, and then place it in an airtight container. It will stay fresh for up to three months.
To Reheat. From frozen, thaw the dip in the fridge overnight. Then, place leftovers on the stovetop and gently stir until heated through. Or, just pop it in the microwave.
How Long Can Buffalo Chicken Dip Sit Out?
As long you leave the dip in the Crockpot on low, you can leave it sitting out for about 4 hours.
However, if you transfer the dip from the Crockpot to a bowl, it shouldn’t sit out longer than 2 hours.
More Irresistible Dip Recipes
Hot Reuben Dip
Velveeta Sausage Dip
Neiman Marcus Dip
Knorr Spinach Dip
Cowboy Crack Dip
Buffalo Chicken Dip (3 Easy Methods)
20
servings5
minutes20
minutes161
kcalThis creamy buffalo chicken dip is incredibly easy to make, highly addictive, and the perfect appetizer for your next tailgate party. And making it in the slow cooker, couldn’t be easier.
Ingredients
1/2 cups rotisserie chicken, shredded or chopped
2 (8 ounce) blocks cream cheese, softened
1 cup Blue Cheese dressing
3/4 cup Frank’s Original Red Hot Sauce
1/2 cups shredded Cheddar cheese
Celery sticks, carrot sticks, tortilla chips, potato chips, crunchy bread pieces (for serving)
Instructions
- Crockpot Method
- Add the chicken, bleu cheese dressing, hot sauce, and 1 cup of cheese to the crockpot. Stir until well blended.
- Cube the cream cheese and scatter it over the chicken mix.
- Cook on low for 1-2 hours, stir well, then cook for another 20-30 minutes if it’s not smooth.
- Add the remaining 1/2 cup of cheese to the top, cook with the lid on for 10 minutes, and serve.
- Stove-Top Method
- Warm a small amount of olive oil in a large skillet over medium heat, then add the chicken and hot sauce. Cook until it starts to bubble, stirring continuously.
- Add the cream cheese, bleu cheese dressing, and shredded cheese. Stir well then reduce the heat slightly.
- Cook and stir until the cheeses are melted.
- Serve in a large dish or in the skillet.
- Oven Method
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
- Beat the cream cheese in a large bowl until smooth.
- Add the hot sauce and mix well.
- Add the chicken, bleu cheese dressing, and 1 cup of shredded cheese. Mix until well combined then transfer the mixture to the baking dish,
- Top it with the remaining cheese and bake for 15-20 minutes or until bubbly and golden.
Notes
- Use room-temperature cream cheese. This ensures a creamy dip that mixes together easily. Just take it out of the fridge 20-30 minutes prior to cooking.
- Adjust the sauce ratio to suit your tastes. You can add or reduce the hot sauce depending on how spicy you like your food. Add as much (or as little) “kick” as you like.
Nutrition
- Calories: 161kcal
- Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 66mg
- Sodium: 360mg
- Potassium: 63mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 14g
- Calcium: 70mg
- Iron: 0mg
The recipe looks amazing plus quick and easy, Cant wait to try this one out! Thanks for sharing
Hi, thanks for sharing! I have 2 questions In the notes for the recipe it says use garlic powder not fresh garlic, but i don’t see how much garlic to use, and in one place it says to bake 15-20 min and in another spot it says 40 min. If I’m using a 13×9 pan how long should I bake it in the oven? Thank You!!
Hi Kathleen!
Sorry about the confusion.
If you’re oven-baking in a 9×13 dish, you’ll bake it for 15-20 minutes.
And if you want to add garlic powder, start with 1 teaspoon. It’s pretty strong, so I find that more than enough 🙂
Tried this with colby jack cheese. very good use shredded cheese.