I’ll never forget the first time I made this dip for a game day party. My friend Matt took one bite, set his plate down, and just stared at me. “Dude,” he said, “what did you put in this? Magic?”
Nope—just the perfect balance of spice, creaminess, and pure comfort food goodness.
Buffalo chicken dip is a crowd-pleaser, but I like to take it up a notch with real, fresh ingredients.
No weird processed cheese here—just good old-fashioned shredded chicken, tangy buffalo sauce, and a few tricks to make every bite unforgettable.
Whether you’re making this for a party, a weekend snack, or just because you deserve it, this dip is a winner.
Tips & Substitutions
🔥 Mild Version: Reduce buffalo sauce to 1/4 cup and mix in a little honey for balance.
🥑 Dairy-Free: Use dairy-free cream cheese and cheddar alternatives.
🥦 Healthier Option: Serve with veggie dippers like carrots, cucumbers, and bell peppers.
🍗 Slow Cooker Version: Mix everything together and cook on low for 2-3 hours.
Serving & Presentation
For the best experience, serve this dip in a cast-iron skillet—it keeps it warm longer. Add a few celery leaves or a drizzle of extra buffalo sauce on top for a pop of color.
And trust me, you’ll want to double this recipe because it disappears fast.
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Spicy Buffalo Chicken Dip
A creamy, cheesy, spicy buffalo chicken dip that’s perfect for parties, game days, and comfort food cravings.
- Total Time: 30 minutes
- Yield: 10 servings 1x
Ingredients
(Serves about 8-10 people, but let’s be honest, it goes fast.)
- 2 cups cooked and shredded chicken (I use rotisserie for convenience, but leftover grilled chicken works too!)
- 8 oz cream cheese, softened (organic if possible—it makes a difference)
- 1/2 cup sour cream (Greek yogurt works if you want a lighter version)
- 1/2 cup buffalo sauce (Frank’s RedHot is my go-to, but use your favorite)
- 1 cup shredded sharp cheddar cheese (freshly shredded for best melt)
- 1/2 cup shredded mozzarella cheese (for that gooey stretch factor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (adds depth)
- 1 tablespoon unsalted butter
- 1/4 cup chopped green onions (plus extra for garnish)
- 1/4 cup crumbled blue cheese (optional, but adds bold flavor)
Instructions
If you’re using rotisserie chicken, shred it while it’s still warm—it’s easier. If cooking fresh, season with a little salt and pepper, bake at 375°F for 20 minutes, and then shred.
Melt butter in a skillet over medium heat. Toss in the shredded chicken with garlic powder, onion powder, and smoked paprika. Stir for 2 minutes to absorb the flavors.
In a large bowl, beat together the cream cheese, sour cream, and buffalo sauce until smooth. Stir in half of the cheddar and all of the mozzarella.
Fold in the seasoned chicken and green onions. Mix well so every bite has the perfect balance of creamy, cheesy, and spicy goodness.
Transfer the mixture to a baking dish, spreading evenly. Sprinkle with the remaining cheddar cheese and crumbled blue cheese. Bake at 375°F for 20 minutes, until bubbly and golden.
Remove from the oven, top with extra green onions, and let it cool for 5 minutes. Serve with tortilla chips, celery sticks, or warm toasted baguette slices.
Notes
Use fresh shredded cheese for the best melt. Adjust spice level by tweaking the buffalo sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers & Dips
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: ~280
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 60mg
