This EASY Buffalo Chicken Dip recipe is made with cream cheese, ranch, chicken, and Frank’s Red Hot Buffalo sauce. This perfect appetizer only takes 15 minutes to make!

Want more tasty appetizers? Try my Caprese Salad, Beer Bread, Air Fryer Chicken Wings, or Easy Homemade Crab Cakes!

Buffalo chicken dip served in a bowl, with celery sticks and bread cubes on the side.

Why I love this recipe:

  • Easy – Only 3 quick steps and 15 minutes to make, this really couldn’t be more simple!
  • Adaptable – Adjust how spicy it is based on what hot sauce you use, and choose your favorite bread, crackers, chips, or veggies for dipping. It really is the best buffalo chicken dip recipe.
  • Crowd Pleaser – This chicken dip is delicious and creamy, I never have any left over!

How to make Buffalo Chicken Dip:

Heat Chicken and Hot Sauce: Add cooked chicken and hot sauce to a saucepan over medium heat.

Rotisserie chicken and Franks hot sauce added to a pan.

Add Cream Cheese and Ranch: Cook, stirring until well blended and warm.

Ranch and cream cheese added to a pot with hot sauce and chicken, then stirred together.

Serve: This buffalo chicken dip can be served with crusty bread (or even inside an artisan loaf similar to serving soup inside a bread bowl), celery sticks, veggies, crackers, pita bread or whatever you’d like to dip in it.

A piece of bread being dipped in buffalo chicken dip.

Make Ahead Instructions:

To Make Ahead: the dip will keep well stored in the fridge for 1-3 days, depending on the freshness of your chicken. Reheat on the stove, or in the microwave, stirring every 30 seconds.

Recipe Variations:

  • Spicy or Mild: Choose mild to extra-hot brands of Franks hot buffalo sauce to adjust the heat level.
  • Crockpot: Add all ingredients to the slow cooker.  Mix well and cook on low for 2 hours.
  • Oven: Combine all ingredients in a bowl and pour mixture into a 8×8 baking dish. Top with shredded cheese, if desired and bake at 350°F for 20 minutes.

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Recipe

Buffalo chicken dip served in a bowl, with celery sticks and bread cubes on the side.
Prep 7 mins
Cook 6 mins
Total 15 mins
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Ingredients
 
 

  • 2 cups cooked shredded chicken*
  • 20 ounces cream cheese (2 ½ – 8 oz. packages)
  • 1/4 cup ranch dressing ,or bleu cheese dressing
  • 1 1/2 cups Frank's Red Hot Buffalo Sauce

Instructions
 

  • Add shredded chicken and hot sauce to a saucepan over medium heat. Stir in cream cheese and ranch dressing. Stir until well blended and warm.
  • Serve with crusty bread, celery sticks, crackers, pita bread or whatever you'd like to dip in it.

Notes

Chicken: leftover cooked chicken, canned chicken or rotisserie chicken all work great. For canned chicken I prefer Costco’s Kirkland brand premium chunk chicken breast.
Make Ahead Instructions: the dip will keep well stored in the fridge for 1-3 days, depending on the freshness of your chicken. Reheat on the stove, or in the microwave, stirring every 30 seconds.
Spicy level: Choose mild to extra-hot brands of Franks hot buffalo sauce to adjust the heat level.
Crockpot: Add all ingredients to the slow cooker.  Mix well and cook on low for 2 hours.
Oven: Combine all ingredients in a bowl and pour mixture into a 8×8 baking dish. Top with shredded cheese, if desired and bake at 350°F for 20 minutes.

Nutrition

Calories: 226kcalCarbohydrates: 3gProtein: 9gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 1131mgPotassium: 119mgSugar: 2gVitamin A: 646IUCalcium: 50mgIron: 1mg

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I originally shared this recipe January 2014. Updated January 2020 and June 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I use a rotisserie chicken (one per 8 oz cream cheese) that you can get cooked already in the deli section of your grocery or even Walmart. It adds another dimension of flavor and really breaks up well to give the dip a great texture. Just get the chicken(s) and allow to cool then pull the meat off the bones! I also toss in a handful of shredded cheddar cheese. This is a huge hit among the kids and adults and I usually get request just about every weekend! We serve with tortilla chips.