Spicy Buffalo Chicken Dip

The first time I brought this buffalo chicken dip to a Super Bowl party, my friend Sarah literally hovered over the baking dish until it came out of the oven. She kept asking if it was ready yet, dipping chips into the cooling creamy cheese before I could even get it to the serving table. Now every time we have people over, someone texts me beforehand asking if that spicy cheese dip is on the menu. It has become the thing people actually remember about the gathering.

I learned the hard way that doubling this recipe for a large party was not optional. We had twelve people over and the single batch vanished in eight minutes flat while people were still arriving. Now I always make two baking dishes worth and tuck one in the fridge as backup. The best part is watching guests discover the little pockets of melted mozzarella scattered throughout each scoop.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves so much time compared to poaching your own
• 8 oz (225 g) cream cheese, softened: Let this sit at room temperature for at least an hour so it blends smoothly into the sauce without any lumps
• 1 cup (240 ml) sour cream: Adds that necessary tanginess that cuts through the rich cheeses and spicy buffalo sauce
• 1 cup (115 g) shredded cheddar cheese: Sharp cheddar gives you that classic cheese pull and familiar flavor everyone expects
• 1/2 cup (60 g) shredded mozzarella cheese: This creates those incredible melted cheese strands that make this dip so satisfying to eat
• 1/2 cup (120 ml) ranch dressing: Balances the heat from the buffalo sauce with its cool creamy herbal notes
• 1/2 cup (120 ml) buffalo wing sauce: Franks RedHot is the gold standard but any cayenne-based hot sauce will work beautifully
• 1/2 tsp garlic powder: Rounds out all the flavors and adds a subtle savory depth to the background
• 1/4 tsp black pepper: Just enough to wake up all the other ingredients without being noticeable
• Tortilla chips: Sturdy restaurant-style chips hold up better to heavy scoops than thin delicate ones

Instructions

Preheat and prep:

Get your oven to 375°F (190°C) so it will be ready when you finish mixing everything together

Make the creamy base:

In a large bowl, beat the softened cream cheese, sour cream, ranch dressing, and buffalo wing sauce until completely smooth

Add the hearty stuff:

Fold in the shredded chicken, both cheeses, garlic powder, and black pepper until everything is evenly distributed throughout the sauce

Get it ready for baking:

Transfer the mixture to a 1.5-quart oven-safe dish and use a spatula to create an even surface that will brown beautifully

Bake until bubbly:

Slide the dish into the oven for 20 to 25 minutes until you see golden spots and the edges are actively bubbling

Let it rest briefly:

Give the dip about 5 minutes to cool down slightly so it sets up and becomes easier to scoop onto chips

Add the finishing touches:

Sprinkle chopped scallions and blue cheese crumbles on top if you want extra color and flavor contrast

Serve it up warm:

Put the baking dish right on the table with a basket of tortilla chips and watch it disappear

Pin It

This dip has become my secret weapon for nervous hosts because it essentially guarantees people will gather around the baking dish and start talking. There is something about standing around a warm bubbling cheese dish that makes conversation flow so much easier. Last Thanksgiving my cousin actually confessed he burned his tongue because he could not wait for it to cool down properly.

Making It Ahead

You can absolutely assemble the entire dip up to 24 hours in advance and keep it covered in the refrigerator. The flavors actually develop and meld together even better when given time to sit. Just add about 5 extra minutes to the baking time since it will be starting from a cold temperature. I have done this for morning parties and it frees up so much time right before guests arrive.

Adjusting The Heat Level

The beauty of this recipe is how easily you can customize the spice intensity to match your crowd. If you are feeding people who cannot handle much heat, reduce the buffalo sauce to 1/4 cup and increase the ranch dressing slightly. For the spice lovers in your life, mix in some cayenne pepper or serve pickled jalapeños on the side. The three-cheese base provides enough richness to balance almost any level of heat you choose.

Serving Suggestions Beyond Chips

While tortilla chips are the classic vessel for this dip, they are far from your only option. I have served it with toasted baguette slices at fancy dinner parties and it felt completely appropriate. For game days, celery sticks and carrot rounds add a nice crunch and help cool down the spice between bites. Some friends even spread leftover dip on sandwich wraps the next day.

• Keep extra chips nearby because this dip goes faster than you expect
• Put out small spoons for people who want to taste it without committing to a full chip
• Consider doubling the recipe because there will not be leftovers

Pin It

Every time I make this dip, I am reminded that the simplest recipes shared with good people are often the ones that become traditions. The way everyone instinctively gathers around the warm baking dish, chips in hand, ready to dive in together. That is what cooking is really all about.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, prepare the dip mixture and store it in the refrigerator. Bake just before serving for a warm, fresh experience.

→ What can I use instead of buffalo wing sauce?

A mix of hot sauce and melted butter can substitute buffalo wing sauce, adjusting heat to taste.

→ Can I use different cheeses?

Cheddar and mozzarella provide creaminess and flavor, but you can try pepper jack or Monterey Jack for a twist.

→ How spicy is this dip?

The dip has a moderate heat from buffalo wing sauce; add cayenne or jalapeños to increase spiciness.

→ Is it gluten-free?

Use gluten-free tortilla chips to keep the dish gluten-free, but check labels for cross-contamination.

→ Can I use leftover cooked chicken?

Absolutely, shredded rotisserie or poached chicken works well, adding convenience without sacrificing flavor.