This buffalo chicken dip recipe swaps heavy bottled dressings for my secret ingredient, creating a creamy, flavor-packed appetizer that never turns greasy. Whether you bake it in the oven or set it in the slow cooker for stress-free entertaining, it’s the perfect dip for Super Bowl Sunday, game days and beyond.
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Few foods satisfy my game-day snacking requirements quite like buffalo chicken dip. It’s warm, cheesy, spicy and perfectly scoopable.
Unlike classic buffalo chicken wings, which require standing over a pot of hot oil while everyone else is cheering on the big game, this easy dip recipe is designed for flexibility.
Whether you want to set-it-and-forget-it in the slow cooker or need it bubbly and golden in 20 minutes from the oven, this 3-step recipe is the ultimate crowd-pleaser. Best of all, it stars store-bought rotisserie chicken, making it the fastest appetizer in your Super Bowl party snack lineup.
And if you love the bold flavors of buffalo chicken as much as I do, don’t miss my Buffalo Chicken Meatballs, Buffalo Chicken Salad and Grilled Buffalo Shrimp recipes!
My Secret Ingredient for the Best Buffalo Chicken Dip
Salsa! Most buffalo chicken dip recipes rely on bottled Ranch or blue cheese dressing, and while tasty, they have a high oil content that often causes the dip to separate or become greasy.
After years of making this dip for parties and game days, I found that swapping the dressing for mild salsa is the ultimate game-changer. The acidity from the tomatoes and vinegar in the salsa cuts through the richness of the cream cheese and cheddar, resulting in a zesty, flavorful dip that stays perfectly emulsified.
- Shredded chicken: Store-bought rotisserie chicken is one of my favorite recipe shortcuts. It’s pre-seasoned and tender, which saves you an hour of prep. If you don’t have one available, you can poach chicken breasts or thighs in broth. (And don’t forget my stand-mixer shredding trick to save your forearms!)
- Cream cheese: Use a block of full-fat cream cheese for the creamiest base.
- Shredded cheddar cheese: I recommend sharp cheddar so the cheesy flavor doesn’t get lost behind the buffalo heat. And for the absolute best melt and smoothest dip, grate the cheese yourself from a block. Pre-shredded cheese is coated in starch to prevent clumping, which can make your dip gritty.
- Frank’s Original RedHot Sauce: While you can use other brands, Frank’s delivers that classic tangy, vinegary kick. If you do swap it, try to find a cayenne-based Louisiana-style hot sauce to get that classic Buffalo wing flavor.
- Salsa: I prefer a mild chunky salsa for texture, but any jarred variety you have in your pantry will work.
- Sour cream: My not-so-secret ingredient for making this buffalo dip (and my fave jalapeño popper dip) ultra-smooth while also adding a subtle tang.
- Garlic powder: A pantry staple that adds subtle, savory depth to the dip.
- Blue cheese: Crumbled on top before serving for that classic flavor combo.
- Scallions: Sliced thin for a pop of fresh color and mild flavor.
See the recipe card for full information on ingredients and quantities.
This is my go-to game day appetizer for a reason: it works with any schedule. Make it in the slow cooker for entertaining ease, or bake it in the oven when you need it fast. No matter which cooking method you choose, the prep remains the same: mix, heat and serve. That’s it!
- Mix the base. In a large bowl, stir together the cream cheese, shredded cheddar cheese, sour cream, hot sauce, salsa, garlic powder and shredded chicken. Stir until the chicken is evenly coated in the creamy buffalo mixture.
- Choose your cooking method. Transfer the mixture into your cooking vessel of choice and sprinkle with additional cheddar cheese, if desired.
- For the Slow Cooker: Cover and cook on LOW for 2 hours, or until the dip is hot and the cheese is fully melted. (Avoid the HIGH setting, as the dairy can break and become oily!)
- For the Oven: Preheat your oven to 350°F. Spread the mixture into a 9- or 10-inch oven-safe skillet (or 13×9-inch baking dish). Bake for 20 to 25 minutes or until the edges are bubbly and the cheese is golden brown.
- Garnish and serve. Top with the crumbled blue cheese and sliced green onions. Serve immediately while warm with your favorite dippers!
While buffalo chicken dip is usually served hot and bubbly straight from the oven or slow cooker, I’ll be the first to say it’s also delicious at room temp, and even cold!
Kelly’s Recipe Tips and Variations
- For added heat, increase the Frank’s RedHot sauce to 1 cup. You can also adjust the spice level by using your favorite spicy salsa or stirring in even more hot sauce to taste once it’s warmed through.
- If you’re looking for a buffalo chicken dip with ranch, you can swap the sour cream for an equal amount of dressing. Note that the dip may be slightly thinner or oilier with this swap, so keep a close eye on it while it heats!
- Once warmed through, you can keep the dip in your slow cooker on the WARM setting throughout your party. If the dip starts to thicken too much, simply stir in a tablespoon of warm milk or an extra dollop of sour cream to thin the sauce and bring back that velvety texture.
- If you’ve accidentally over-spiced your dip, don’t panic! You can neutralize the heat by stirring in a little more sour cream or a teaspoon of sugar. The sugar doesn’t make the dip sweet; it actually helps neutralize the capsaicin burn from the peppers.
Prep it Ahead!
This buffalo dip can be assembled up to 2 days in advance, which makes it perfect for stress-free entertaining. Just store it unbaked, covered, in a skillet or baking dish in the refrigerator. When you’re ready to serve, remove the cover and bake as directed until hot and bubbly.
Storage and Reheating Instructions
Transfer any leftover dip to an airtight container and refrigerate for up to 3 days. Reheat the dip slowly to regain that creamy texture. Use a small saucepan over low heat, or the microwave in 30-second intervals, stirring in a tiny splash of milk or a dollop of sour cream if it needs a little help loosening up.
I love using leftover buffalo chicken dip for topping baked potatoes and pizza, tossing with pasta or stuffing in a grilled cheese. So dang good!
Serving Suggestions
What can’t you serve with this chicken buffalo dip? Celery and carrot sticks really complete the full buffalo wing experience, and I love how sliced cucumber really tempers the spice of the dip, too. You also can never go wrong with homemade tortilla chips, crackers or toasted baguette slices.
And if you really want to be the appetizer MVP of the party, head for the soft pretzel nuggets!
FAQs
While you can use canned chicken for this recipe, I highly recommend using a store-bought rotisserie chicken or poached chicken breasts for the best flavor and texture. If you decide to use canned chicken, make sure to drain and rinse it thoroughly first to remove the metallic taste and excess sodium.
A few things can cause an oily dip, from too much fat (like recipes that rely on bottled Ranch dressing) to overheating the dip (especially on HIGH in the slow cooker) to using pre-shredded cheese. Be sure to use freshly grated cheese, heat the dip gently (LOW works best), and add a bit of acidity—my salsa swap helps keep everything smooth and emulsified.
Technically, yes, but I don’t recommend it. Because this chicken dip is loaded with dairy, freezing and thawing can change the texture and make it grainy or watery. If you do decide to freeze it, thaw it slowly in the refrigerator and reheat gently on the stovetop or in the oven, stirring as needed to help bring the creaminess back.
Ingredients
- 1 (8-oz.) package cream cheese
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3/4 cup Frank’s Original RedHot Sauce (See Kelly’s Note)
- 1 cup mild salsa
- 2 teaspoons garlic powder
- 3 cups shredded cooked chicken
- 1/4 cup crumbled blue cheese, for serving
- Sliced scallions, green parts only, for serving
- Tortilla chips, celery sticks or sliced cucumbers, for serving
Instructions
- In a large bowl, stir together the cream cheese, shredded cheddar cheese, sour cream, hot sauce, salsa, garlic powder and shredded cooked chicken.
For the Slow Cooker:
- Transfer the buffalo chicken mixture to a large slow cooker, cover, and set it to LOW for 2 hours.
- Stir the dip and switch the slow cooker to WARM. Top with crumbled blue cheese and sliced scallions then serve with tortilla chips, celery sticks or sliced cucumbers.
For the Oven:
- Transfer the buffalo chicken mixture into a 9- or 10-inch oven-safe skillet (or 13×9-inch baking dish) and bake at 350° for 20 to 25 minutes or until bubbly and warmed through.
- Top the hot dip with crumbled blue cheese and sliced scallions. Serve immediately with your favorite dippers.
Kelly’s Notes
- For added heat, increase the Frank’s Original RedHot Sauce to 1 cup. This adjustment can be made even after preparing and tasting the dip, as the hot sauce can be stirred in at any time.
- This dip is amazing both hot or cold! While heating the dip on low allows for all the delicious cheeses to melt and flavors to meld, you can eat this dip at whatever temperature you prefer once it’s fully cooked. It will be less spreadable (and dippable) when chilled, but it will be no less delicious.
- Make-ahead instructions: This dip can be assembled up to 2 days in advance. Store it unbaked, covered, in a skillet or baking dish in the refrigerator. When ready to serve, remove the cover and bake as directed.
- Storing leftovers: Transfer any leftover dip to an airtight container and refrigerate for up to 3 days. Warm the dip in the microwave or a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to loosen it up.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Made this for our Super Bowl viewing party and everyone raved about I made exactly as instructed, including the scallions and blue cheese crumbles at the end. We used pita chips, celery, carrots and cucumbers slices as dippers. Heat level was just right
So glad you enjoyed it!
Made this for our Super Bowl party and it was a big hit. Followed recipe exactly with suggested blue cheese and scallions at the end.
Thrilled you enjoyed the recipe, Jennifer!
Can this be made ahead and frozen?
Absolutely, Patti! I’d freeze it in smaller portions for easy reheating in the microwave or on the stovetop. Enjoy!
The best buffalo chicken dip recipe I’ve tried!
Woohoo! I’m thrilled you enjoyed it, Jim!