Quick Facts
Time: 30 minutes • Yield: 10–12 servings • Skill: Easy • Method: One-pan, baked • Diet Tags: High-protein, make-ahead friendly, GF with chip choice
Introduction
Buffalo Chicken Dip is the weeknight appetizer you pull out when people are on the way and you’ve got exactly half an hour. It captures everything you crave about buffalo wings—creamy heat, tangy lift, and cheesy pull—without the frying mess or a sink full of dishes. Using rotisserie chicken means you skip cooking the protein and head straight to the good part: stir, bake, and scoop. The flavor is bold but balanced, with silky cream cheese, mellow mozzarella, and that unmistakable buffalo kick. Texture-wise, it’s scoopable, luscious, and satisfyingly cheesy across the top. This one is perfect for family movie nights, last-minute tailgates, or as the anchor to a big board of snacks when you need a reliable crowd-pleaser fast.
Want more crowd-pleasers like this? Browse our best Buffalo Chicken Dip recipes for every spice level and serving style.
Why You’ll Love It
- Weeknight-easy: minimal prep, exact bake time, zero fuss.
- Flexible: tweak the heat, swap cheeses, add garnishes.
- Balanced flavor: tang, heat, salt, and creamy richness play together.
- Great leftovers: reheats beautifully or works cold as a spread.
Buffalo Chicken Dip — Cozy, Reliable, Weeknight-Ready
- Total Time: 30 minutes
- Yield: 10–12 servings
Description
Buffalo Chicken Dip delivers all the creamy heat and tang of classic buffalo wings in a one-pan, no-fry, weeknight-friendly bake. Rotisserie chicken, cream cheese, mozzarella, buffalo wing sauce, and ranch come together in a scoopable, cheesy dip that’s perfect with chips and crunchy veggies. Great for game day, last-minute guests, or make-ahead snacking, it reheats beautifully and can be tweaked to be milder, spicier, or extra cheesy.
Ingredients
2 cups shredded rotisserie chicken (packed, bite-size)
8 oz cream cheese, softened, cubed
1½–2 cups shredded low-moisture mozzarella, divided
¾ cup buffalo wing sauce (such as cayenne-style wing sauce)
½ cup ranch dressing
Optional: 1–2 tablespoons chopped scallions or parsley, for garnish
For serving:
Sturdy tortilla chips
Celery sticks
Carrot sticks
Toasted baguette slices
Instructions
1. Heat the oven to 350°F (175°C).
2. Make the base: In a large mixing bowl, combine the shredded chicken, cream cheese, 1 cup of the mozzarella, buffalo wing sauce, and ranch dressing. Mix until everything is evenly coated and no pockets of sauce remain.
3. Taste and adjust: Use a chip or veggie stick to taste the mixture. Add a bit more buffalo sauce for extra heat or a pinch of salt if needed, keeping in mind that chips add salt.
4. Spread in the dish: Lightly grease a 9×9-inch (or similar 2-quart) baking dish. Spread the mixture into an even layer.
5. Top with cheese: Sprinkle the remaining ½–1 cup mozzarella evenly over the top.
6. Bake: Transfer to the oven and bake for about 20 minutes, until the edges are bubbling, the cheese is melted, and the center is hot and slightly puffed.
7. Rest: Remove from the oven and let the dip rest for 3–5 minutes to thicken slightly for easier scooping.
8. Finish and serve: Garnish with chopped scallions or parsley, if using. Serve warm with tortilla chips, celery sticks, carrot sticks, and toasted baguette slices.
Doneness cues: edges bubbly and lightly golden, cheese fully melted, center hot and creamy.
Notes
• Make-ahead: Assemble the unbaked dip in the dish up to 2 days in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the bake time.
• Freezer-friendly: Assemble but do not bake. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.
• Heat level: Use less buffalo sauce for milder dip, more for extra heat. A drizzle of wing sauce on top after baking adds an extra kick.
• Swaps: Use shredded cooked turkey or canned chicken (well-drained and pulled into small pieces). Swap part of the mozzarella for Monterey Jack, pepper Jack, or sharp cheddar.
• Lighten it: Replace up to ¼ of the cream cheese with plain Greek yogurt and use part-skim mozzarella. Add extra chopped celery to the mixture for more volume with less richness.
• Texture tips: If the dip seems too loose, bake 3–5 minutes longer and let it rest before serving. If it’s too thick or dry, stir in a spoonful of ranch or a splash of wing sauce after baking.
• Serving ideas: Pair with sturdy chips, fresh veggie sticks, warm pita wedges, or a simple green salad on the side. Great as a topper for baked potatoes or grain bowls with extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: Baked, One-pan
- Cuisine: American
Ingredients
- 2 cups shredded rotisserie chicken (packed, bite-size)
- 8 oz cream cheese, softened, cubed
- 1½–2 cups shredded low-moisture mozzarella, divided
- ¾ cup buffalo wing sauce (such as cayenne-style wing sauce)
- ½ cup ranch dressing
- Optional: 1–2 tablespoons chopped scallions or parsley for finish
- For serving: sturdy tortilla chips, celery sticks, carrot sticks, toasted baguette slices
What each ingredient does:
- Rotisserie chicken: speedy protein with savory depth.
- Cream cheese: creamy body that carries the heat.
- Mozzarella: melty stretch and a golden top.
- Buffalo wing sauce: the signature punch of heat and tang.
- Ranch dressing: herby tang that rounds out the spice.
- Scallions/parsley: fresh finish and color pop.
- Dippers: structure and crunch for contrast.
Pro tip: Use low-sodium chips/crackers so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Fold in ½ teaspoon garlic powder or onion powder for savory warmth.
- Protein: Shredded cooked turkey or canned chicken in a pinch; pull into small pieces for even texture.
- Cheese: Swap part of the mozzarella for Monterey Jack, pepper Jack, or sharp cheddar.
- Dairy/Fats: Sub in Greek yogurt for up to ¼ of the cream cheese for a lighter bite.
- Diet tweaks: For gluten-free, choose GF chips/crackers; the dip itself is naturally GF. For dairy-light, use a lactose-free cream cheese and a smaller cheese cap.
- Budget/time savers: Rotisserie chicken is already the shortcut. Pre-shredded cheese works, but grating yourself melts smoother.
Equipment Notes
- Must-have: 9×9-inch baking dish (ceramic or glass), large mixing bowl, spatula.
- Nice-to-have: Offset spatula for smoothing the top, oven mitts that grip well.
- Size notes: A 9×9 or similar 2-quart dish gives the ideal scoopable depth; thinner layers can over-brown before the center heats.
- Cleanup tip: Lightly oil or spray the dish for easy serving and soak right after the party.
Step-by-Step
- Heat the oven to 350°F (175°C). Predictable temp ensures an even melt and a gently golden top.
- Combine the base. In a large bowl, add chicken, cream cheese, 1 cup mozzarella, wing sauce, and ranch. Mixing fully coats the chicken and avoids pockets of sauce.
- Taste the mixture. A quick chip test tells you if you want more heat or a pinch of salt before baking.
- Spread in the dish. Press into an even layer; even thickness means even heating.
- Top with cheese. Scatter the remaining mozzarella for melt and browning cues.
- Bake 20 minutes. Look for edges bubbling and cheese fully melted; the center should be hot and slightly puffed.
- Rest 3–5 minutes. This helps the dip thicken just enough for ideal scooping.
- Finish & serve. Sprinkle scallions or parsley, set out chips and crunchy veg, and get dipping.
Doneness cues: edges bubbly and golden; center hot and creamy; cheese fully melted.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix and spread in the dish up to 2 days ahead; cover and refrigerate. Add 5–10 minutes to baking if cold.
- Fridge: Keeps 3–4 days; the surface may firm up—stir gently or reheat to loosen.
- Freeze: Up to 3 months before baking. Thaw overnight in the fridge, then bake as directed.
- Reheat: Warm covered at 325–350°F until hot; add a splash of ranch or a spoon of wing sauce to revive.
How to Lighten / Make It Creamy
- Lighten: Swap ¼ of the cream cheese for plain Greek yogurt and use part-skim mozzarella. Add extra chopped celery for volume without weight.
- Creamier: Stir in 2–3 tablespoons ranch after baking, or whisk a tablespoon of butter into the wing sauce before mixing. If adding yogurt, temper off heat to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: toasted panko, crushed kettle chips, or crispy shallots.
- Fresh: scallions, chives, parsley, diced celery hearts.
- Tang/Heat: lemon squeeze, extra wing sauce drizzle, red pepper flakes.
Microcopy: “A sprinkle, a swirl, a squeeze—your three-second upgrade.”
Sides & Pairings
- Dippers: thick tortilla chips, celery/carrot sticks, warm pita wedges.
- Light sides: simple green salad with lemony dressing.
- Drinks: sparkling water with lime; if serving wine, try a crisp white.
Scaling the Recipe
- Double: Use a 9×13-inch dish; bake 25–28 minutes.
- Halve: Use an 8-inch square or small oval; begin checking at 15–17 minutes.
- Batch tips: Spread in multiple shallow dishes for faster, even heating; cool quickly if storing.
Nutrition & Dietary Notes
Protein-forward from chicken; richer fats from cheese and dressing. Naturally gluten-free with the right dippers. Contains dairy; lactose-free substitutes work well if needed.
Troubleshooting
- Too salty? Add more cream cheese or a spoon of unsalted yogurt; serve with unsalted chips and celery.
- Too bland? Pinch of salt, extra wing sauce, or a splash of lemon.
- Too watery? Bake 3–5 minutes longer; let rest to set.
- Overcooked? Fold in a little ranch to loosen and restore creaminess.
FAQs
Can I use frozen or precut ingredients? Yes—frozen shredded chicken works once thawed and patted dry; pre-shredded cheese is fine.
Best protein/veg swaps? Turkey, leftover roast chicken, or finely chopped sautéed mushrooms.
How do I keep it from drying out? Don’t overbake; cover loosely for part of reheating.
Can I make it dairy-free or lighter? Use lactose-free cream cheese and reduce the cheese topping; add yogurt cautiously off heat.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen before baking.
Variations
- Lemony Herb: Finish with lemon zest and chopped dill/parsley.
- Spicy Chipotle: Stir in 1–2 teaspoons minced chipotle with adobo; balance with a drizzle of honey.
- Creamy Parmesan: Fold in ¼ cup grated Parmesan and a splash of cream after baking.
Chef Notes / Test Kitchen Tips
Salt in stages and taste after mixing with a chip—you’ll avoid overseasoning since chips add salt. The sweet spot for doneness is 20 minutes at 350°F; edges bubble and the top glistens without drying.
Conclusion
This dip wins busy nights because it’s fast, dependable, and wildly scoopable. It keeps 3–4 days, reheating like a charm for tomorrow’s snacks or lunch bowls. If this becomes your default game-day move, leave a note and share how you serve it—extra spicy, extra cheesy, or just right.
