Buffalo Chicken Dip

The perfect game day appetizer!

Creamy, spicy, and cheesy, this Buffalo Chicken Dip combines shredded chicken, buffalo sauce, and cheese for the ultimate crowd-pleasing appetizer!

Buffalo Chicken Dip Dippers

There are endless options for dipping. I like to put out fresh veggies often for party spreads and place it next to the buffalo chicken dip so it can be used for picking or dipping! Get some good fresh veg and protein in.

Classics

• tortilla chips – scoops, thin & crispy, blue corn!
• carrot sticks or chips!
• celery sticks

Other Fun Dippers

• pita chips
• pretzel thins
• wheat thins
• crostini
• sugar snap peas

Ingredients

Buffalo chicken dip is way easier when you use pre-cooked chicken. A rotisserie chicken is the simplest option, but you can also throw a big chicken breast in the crockpot or cook it on the stove and still keep it low effort.

If you’ve got a few extra minutes, it’s totally worth shredding your own cheese. It melts way better than the pre-shredded kind, which usually has stuff like cornstarch added that can change the texture.

Fresh Ingredients

• cooked and shredded chicken breast – I either use a rotisserie or throw a large chicken breast in the crockpot on high (with some chicken broth and seasonings) and it’s typically cooked in about 2 hours.
• Neufchâtel cheese – I love using Neufchâtel cheese instead of cream cheese in this recipe. It still gives you that same creamy, tangy base, but with less fat making it feel just a bit lighter without sacrificing flavor. You can usually find it right next to the cream cheese in the dairy aisle. I’ve picked it up at both Walmart and Publix, so it’s pretty easy to find!
• mayonnaise
• buttermilk
• extra sharp cheddar cheese – freshly shredded will melt so much better!!
• monterey jack cheese
• green onions

Pantry Ingredients

• buffalo sauce
• ranch seasoning powder – I use Hidden Valley!
• onion powder
• garlic powder
• paprika
• kosher salt

How to Make Buffalo Chicken Dip

Mix, add to your baking dish, top with cheese, and stick it in the oven! This is a super easy appetizer to whip up.

• Mix the base: In a large bowl, combine the softened Neufchâtel cheese, buffalo sauce, mayonnaise, and buttermilk. Stir until smooth and creamy.
• Add seasonings: Mix in the ranch seasoning powder, onion powder, garlic powder, paprika, and kosher salt.
• Stir in chicken & cheese: Fold in the shredded chicken, ½ cup of the cheddar cheese, and ½ cup of the Monterey Jack cheese (save the rest for topping).
• Assemble the dip: Spread the mixture evenly in a baking dish (8×8 or similar size). Sprinkle the remaining ½ cup of cheddar and ½ cup of Monterey Jack cheese evenly over the top.
• Bake and broil: Bake until the edges bubble, and broil for a golden, brown crispy top!
• Garnish and serve: Top with sliced green onions & serve warm!

Reheating Tips

Buffalo Chicken Dip reheats pretty well. It also stays warm for quite some time after baking and then serving to your guests. You can always stick it back in the oven to warm it up. For leftovers, I like to add a small amount to a microwave safe bowl and heat it up in short intervals in the microwave.

Looking for another game day appetizer? Try these BBQ Chicken Sliders!

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Frequently Asked Questions

Can I use cream cheese instead?

You can! I won’t say it’s my recipe 😉 but it will definitely work in replacement.

Can I use canned chicken?

I have not had as great success with canned chicken in this recipe. The texture and moisture content are different than fresh chicken. If possible, snag a rotisserie chicken or cook up a chicken breast!