Spicy Buffalo Chicken Dip (Printable)

Creamy, spicy buffalo dip with shredded chicken and melted cheese, great for serving warm with chips.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast (rotisserie or poached)

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - ½ cup shredded mozzarella cheese
05 - ½ cup sour cream
06 - ¼ cup ranch dressing

→ Sauce & Flavor

07 - ½ cup buffalo wing sauce (e.g., Franks RedHot)
08 - ½ tsp garlic powder
09 - ¼ tsp onion powder
10 - ¼ tsp smoked paprika
11 - ½ tsp freshly ground black pepper

→ Garnish & Chips

12 - 2 tbsp chopped scallions or chives
13 - 1 bag (about 7 oz) tortilla chips

# How To Make It:

01 - Preheat oven to 350°F.
02 - In a large bowl, mix cream cheese, sour cream, ranch dressing, buffalo sauce, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
03 - Fold in shredded chicken, then mix in three-quarters of the cheddar and mozzarella cheese.
04 - Transfer mixture to a greased 8-inch baking dish and smooth the surface evenly.
05 - Sprinkle remaining cheddar and mozzarella cheese evenly over the top.
06 - Bake for 20 to 25 minutes until bubbly and cheese is melted and lightly golden.
07 - Remove from oven, allow to cool for 5 minutes, then garnish with chopped scallions or chives.
08 - Serve hot with tortilla chips for dipping.

# Expert Tips:

01 -
  • It disappears faster than you can refill the chip bowl, which means you did something right.
  • The balance of creamy cheese and sharp buffalo sauce hits that perfect savory-spicy sweet spot without overwhelming anyone.
  • You can prep the whole thing in one bowl, then let the oven do the work while you handle everything else.
  • Leftovers reheat beautifully, though in my house they rarely make it to the next day.
02 -
  • Softening the cream cheese completely is non-negotiable, or you'll end up with stubborn lumps that no amount of stirring will fix.
  • Don't overbake the dip or the edges will dry out and turn rubbery instead of staying creamy and luscious.
  • If you're doubling the recipe, use two separate dishes instead of one giant pan so the heat distributes evenly and everything melts properly.
03 -
  • Shred your own cheese from a block instead of buying pre-shredded, because it melts smoother and doesn't have that powdery coating that can make the dip grainy.
  • Taste the buffalo sauce before you add it, and adjust the amount up or down depending on how spicy you and your guests like things.
  • If you're taking this to a party, bake it at home until it's almost done, then finish it in the host's oven so it comes out piping hot and fresh.

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