Quick Facts
Time: 35 minutes • Yield: Serves 12 • Skill: Easy • Method: One-pan baking • Diet: GF, Low Carb
Introduction
Buffalo Chicken Dip is the fix when you need a bold, budget-friendly appetizer that’s ready before the first whistle. If you’ve ever wished for the big Buffalo wing flavor without frying or a pile of dishes, this is your move: a creamy, tangy, cheesy bake that takes just one pan and half an hour. The texture is plush and scoopable with that classic orange glow, while the top blisters into a lightly golden crust you’ll want to crack with a chip. It’s exactly right for family movie nights, last-minute potlucks, and game days where you’d rather hang out than hover over the stove. And because it leans on canned chicken, it’s both affordable and lightning-fast—perfect for meal-prep folks, busy parents, or anyone building out a Chicken Dip Recipe collection.
If this is your kind of heat, you’ll love the rest of our Buffalo Chicken Dip recipes.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge.
- Balanced flavor: zippy hot sauce, creamy dairy, salty cheddar.
- Great leftovers: reheats beautifully for snacks or a Buffalo Chicken Bowl.
Want more easy party wins? Browse our Dip Recipes for creamy, zesty ideas that pair with chips and veggies.
Print
Buffalo Chicken Dip — Fast, Oven-Baked, Weeknight-Ready
- Total Time: 35 minutes
- Yield: Serves 12
- Diet: Gluten Free
Description
Fast, oven-baked Buffalo Chicken Dip with bold wing flavor and a creamy, cheesy scoopable texture—made in one pan in about 35 minutes. Perfect for game day, movie night, or last-minute potlucks, with easy swaps for heat level and mix-ins.
Ingredients
2 (12.5-oz) cans chunk chicken, drained very well
¾ cup Buffalo-style hot sauce
16 oz cream cheese, softened
½ cup ranch dressing
½ cup blue cheese crumbles (optional)
1½ cups shredded cheddar cheese, divided
Instructions
1) Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2) Drain canned chicken very well.
3) In a mixing bowl, stir together hot sauce, softened cream cheese, ranch dressing, blue cheese (if using), and ¾ cup cheddar until smooth.
4) Fold in chicken. Spread mixture evenly into the baking dish.
5) Sprinkle remaining ¾ cup cheddar over the top.
6) Bake 30 minutes, until edges are bubbling and the top is spotty-golden.
7) Rest 5 minutes before serving. Taste and adjust (salt, extra hot sauce, or a squeeze of lemon if desired).
Notes
Make-ahead: Assemble, cover, and refrigerate unbaked 24–48 hours. Bake from cold, adding 5–10 minutes.
Storage: Refrigerate 3–4 days. Freeze up to 3 months (thaw overnight, stir, then reheat).
Reheat: 300°F oven or microwave in short bursts; add a splash of milk or extra ranch if needed.
Swaps: Use rotisserie chicken; swap part of cream cheese with Greek yogurt; cheddar can be Monterey Jack or mozzarella.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dip
- Method: One-pan baking
- Cuisine: American
Ingredients
- 2 (12.5-oz) cans chunk chicken, drained
- ¾ cup hot sauce (Buffalo-style)
- 16 oz cream cheese, softened
- ½ cup ranch dressing
- ½ cup blue cheese crumbles (optional but delicious)
- 1½ cups shredded cheddar cheese, divided
What each ingredient does:
Chicken: hearty protein that carries Buffalo flavor.
Hot sauce: signature heat and tang.
Cream cheese: rich body and scoopable texture.
Ranch: herby tang; thins and seasons the base.
Blue cheese: savory depth that echoes wing-night vibes.
Cheddar: melty pull and browned top.
Pro tip: Use low-sodium ingredients so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Stir in ½ tsp garlic powder or minced scallions after baking.
- Protein: Shredded rotisserie chicken works; canned is fastest.
- Dairy/Fats: Swap part of the cream cheese with Greek yogurt for lighter tang.
- Heat level: Use mild wing sauce or add crushed red pepper for more kick.
- Time savers: Pre-measure cheese; soften cream cheese in the microwave for 10–15 seconds.
Equipment Notes
- Required: 8×8-inch baking dish (glass or ceramic), mixing bowl, spatula.
- Nice-to-have: Microplane for a little lemon zest finish.
- Sizing: Thicker layers in smaller pans brown slower; in a 9×13, reduce bake time a bit.
- Cleanup: Spray or lightly oil the dish for easy release.
Step-by-Step
- Heat the oven: 350°F. Consistent heat ensures even melting and light browning.
- Prep the base: Drain chicken very well; excess liquid thins the dip.
- Mix: In a bowl, combine hot sauce, cream cheese, ranch, blue cheese, and ¾ cup cheddar until smooth; fold in chicken. Mixing the sauce first prevents streaks.
- Pan & top: Spread into an 8×8 dish; sprinkle remaining ¾ cup cheddar evenly so it blisters.
- Bake: 30 minutes, until edges are bubbling and top is spotty-golden—visual cues matter more than the clock.
- Rest & finish: Let stand 5 minutes for a cleaner scoop; taste and adjust salt or add a squeeze of lemon for brightness.
Doneness cues: Edges bubbling, top lightly golden, center hot and scoopable.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix, pan, and refrigerate (uncooked) up to 24–48 hours; bake straight from the fridge, adding 5–10 minutes.
- Fridge: Keeps 3–4 days; texture stays creamy.
- Freeze: Up to 3 months; thaw overnight, stir well before reheating.
- Reheat: Gentle 300°F oven or microwave in short bursts; add a splash of milk or a spoon of ranch to revive.
How to Lighten / Make It Creamy
- Lighten: Replace half the cream cheese with Greek yogurt; add finely chopped cauliflower rice or white beans to boost body without heaviness.
- Creamy upgrade: Stir in a spoon of yogurt or evaporated milk off heat; temper dairy so it won’t separate.
Toppings, Garnishes & Finishes
- Crunch: Toasted panko, crushed crackers, or crispy shallots.
- Fresh: Chopped parsley, chives, or scallions.
- Tang/Heat: Lemon squeeze, extra hot sauce, or chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Tortilla chips, pita chips, celery sticks, cucumber slices, or carrot chips all shine. Sip sparkling water with citrus or a crisp, chilled drink to balance the heat.
Building a full snack table? Don’t miss our Appetizer Recipes to round out the menu.
Scaling the Recipe
Double in a 9×13; watch for doneness between 28–35 minutes. Halve in a small loaf pan; start checking at 18–22 minutes. For batch cooking, spread in shallow pans and cool quickly.
Nutrition & Dietary Notes
Protein-forward and naturally gluten-free. Contains dairy; use dairy-free swaps if needed. No nuts, no added gluten.
Troubleshooting
- Too salty? Add a spoon of yogurt or a squeeze of lemon; serve with unsalted dippers.
- Too bland? A pinch of salt plus a dash more hot sauce and fresh herbs.
- Too loose? Bake 5–8 more minutes or fold in extra shredded cheese.
- Overcooked? Stir in a little ranch or yogurt to bring it back.
FAQs
Can I use frozen or precut ingredients? Yes—thaw frozen cooked chicken completely and drain.
Best cheese swap? Monterey Jack or mozzarella for extra melt.
How do I keep it from drying out? Don’t overbake; cover loosely if browning too fast.
Dairy-free? Use dairy-free cream cheese and shredded melt; keep ranch dairy-free too.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months frozen.
Variations
- Lemony Herb: Finish with lemon zest and chopped dill/parsley.
- Spicy Chipotle: Stir in minced chipotle in adobo; balance with a touch of honey or lime.
- Creamy Parmesan: Mix in grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
Salt in stages and taste again after you add acid—heat and tang can mask salt. Expect a “done” window between 28–35 minutes depending on pan depth and oven behavior.
Conclusion
This Buffalo Chicken Dip nails that wing-night flavor with a one-pan, 35-minute timeline and a price tag that’s easy on the wallet. It keeps 3–4 days, reheats like a dream, and is tailor-made for parties and potlucks. If it hits the spot, save it to your Buffalo Dip Recipe board and share your riff!
