Quick Facts
Time: 20 minutes • Yield: 6–8 as an app • Skill: Easy • Method: One-pan (stovetop) • Diet Tags: High-protein, GF-friendly with GF dippers
Introduction
Buffalo Chicken Dip is the answer when you need a fast crowd-pleaser that still tastes like you put in the work. This version uses seasoned ground chicken for speed and budget, plus a creamy base that keeps every scoop lush and tangy. If you’ve ever wrestled with shredding chicken or you’re cooking for a last-minute watch party, this method saves time without sacrificing that signature Buffalo kick and cool, herby finish. The texture hits that sweet spot—saucy, creamy, and scoopable with plenty of nubby chicken bits that cling to chips or crisp veggies. It’s perfect for family snacking, tailgates, or meal-prep-style Buffalo Chicken Bowls the next day. You’ll also find easy swaps, stovetop and crock pot notes, and ways to dial the heat up or down.
If this skillet version hooks you, don’t miss our Buffalo Chicken Dip recipes for different spice levels and serving styles.
Why You’ll Love It
- Weeknight-easy: one skillet, clear timing.
- Flexible: great with what’s in the fridge—Greek yogurt, ranch, or blue cheese.
- Balanced flavor: hot sauce heat, cool creamy base, and fresh scallion finish.
- Great leftovers: reheats beautifully for bowls and wraps.
Planning a snack spread? Browse all of our Dip Recipes for hot, cold, and make-ahead options.
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Buffalo Chicken Dip With Ground Chicken — Weeknight-Easy, Game-Day Bold
- Total Time: 20 minutes
- Yield: 6–8 servings (appetizer)
Description
Buffalo Chicken Dip is the fast crowd-pleaser you make when you want big game-day flavor without the usual hassle of cooking and shredding chicken. This weeknight-easy version uses seasoned ground chicken for a budget-friendly shortcut, then folds it into a creamy, tangy base of cream cheese, Greek yogurt (or sour cream), and ranch or blue cheese dressing. The result is saucy, scoopable, and loaded with nubby chicken bits that cling to chips and veggies—exactly what you want in a dip. Finished with melty cheese and fresh scallions, it hits that perfect balance of spicy Buffalo kick and cool, herby richness. Make it mild or fiery, serve it straight from the skillet, and enjoy leftovers reheated for wraps and Buffalo bowls the next day.
Ingredients
1 lb ground chicken
1 tbsp neutral oil or butter
½ medium onion, finely diced
2–3 garlic cloves, minced
½ cup buffalo wing sauce (to taste)
4 oz cream cheese, softened
½ cup plain Greek yogurt or sour cream
¼ cup ranch dressing or blue cheese dressing
1 cup shredded Jack or mild cheddar, divided
2 tbsp thinly sliced scallions (plus more for topping)
Salt and pepper, to taste
Instructions
Sauté aromatics (2–3 min): Heat oil in a skillet over medium heat. Add onion with a pinch of salt and cook until translucent.
Brown chicken (4–5 min): Add ground chicken and cook, breaking into small crumbles, until no longer pink.
Bloom garlic (30 sec): Stir in garlic until fragrant.
Sauce it (1 min): Add buffalo sauce and toss to coat the chicken.
Make it creamy (2–3 min): Reduce heat to low. Stir in cream cheese, Greek yogurt (or sour cream), and dressing until smooth.
Melt cheese (1–2 min): Fold in ½ cup shredded cheese until melted.
Finish: Off heat, fold in scallions. Taste and adjust salt/pepper (and more buffalo sauce if desired).
Serve: Top with remaining cheese and extra scallions. Serve warm with chips, celery, carrots, or cucumbers.
Notes
Keep heat low once dairy goes in to prevent splitting.
For less heat: use mild buffalo sauce + a small knob of butter.
Too thick? Loosen with a spoonful of yogurt. Too thin? Simmer briefly or add a bit more cream cheese.
Storage: 3–4 days refrigerated; up to 2 months frozen (thaw overnight, rewarm gently).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Stovetop (one-pan)
- Cuisine: American
Ingredients
- 1 lb ground chicken
- 1 tbsp neutral oil or butter
- ½ medium onion, finely diced
- 2–3 garlic cloves, minced
- ½ cup buffalo wing sauce (to taste)
- 4 oz cream cheese, softened
- ½ cup plain Greek yogurt or sour cream
- ¼ cup ranch dressing or blue cheese dressing
- 1 cup shredded Jack or mild cheddar, divided
- 2 tbsp thinly sliced scallions (plus more for topping)
- Salt and pepper, to taste
What each ingredient does:
- Ground chicken: quick protein that soaks up sauce.
- Onion/garlic: savory base.
- Buffalo sauce: heat and tang.
- Cream cheese: body and creaminess.
- Greek yogurt/sour cream: silky texture, light tang.
- Ranch/blue cheese dressing: classic Buffalo flavor.
- Shredded cheese: melty pull and richness.
- Scallions: fresh bite.
Pro tip: Use low-sodium ingredients so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: use shallot or green onion whites if you’re out of onion.
- Protein: ground turkey works; plant-based grounds also do well.
- Dairy: swap Greek yogurt for sour cream; feta crumbles for blue cheese.
- Heat level: mild sauce + a knob of butter for less heat; add crushed red pepper for more.
- Budget/time savers: pre-chopped onions; pre-minced garlic; bagged shredded cheese.
Equipment Notes
- Heavy 10–11″ skillet (nonstick or enameled).
- Heat-proof spatula or spoon.
- Optional: small oven-safe dish if you want to broil the top briefly.
Step-by-Step
- Sauté aromatics (2–3 min): Warm oil in the skillet. Add onion with a pinch of salt until translucent—this sweetens and softens the base.
- Brown chicken (4–5 min): Add ground chicken; break into small crumbles. Cook until no longer pink. Browning adds savory depth.
- Bloom garlic (30 sec): Stir in garlic just until fragrant.
- Sauce it (1 min): Pour in buffalo sauce; toss to coat so the chicken absorbs the heat and tang.
- Make it creamy (2–3 min): Reduce heat low; stir in cream cheese, yogurt, and dressing until smooth.
- Melt cheese (1–2 min): Fold in half the shredded cheese until melty.
- Finish & taste: Off heat, fold in scallions. Taste and adjust salt, acid (a squeeze of lemon if you like), or heat.
- Serve: Top with remaining cheese and a few scallions. Scoop with chips, celery, or carrots.
Doneness cues: mixture is hot and steamy; cheese fully melted; dip thick but spoonable.
Make-Ahead, Storage & Reheating
- Make-ahead: brown chicken and stir together the creamy base 1–2 days ahead; combine and heat before serving.
- Fridge: 3–4 days in a covered container.
- Freeze: up to 2 months; thaw overnight and rewarm gently.
- Reheat: medium-low on stovetop or 325°F oven, splash in a spoon of yogurt if needed.
How to Lighten / Make It Creamy
- Lighten: use part-skim cheeses, more Greek yogurt, and add diced celery for volume.
- Extra creamy: stir in a little more cream cheese off heat or blend ¼ cup of the dip then fold back in. Temper dairy by taking the pan off heat first.
Toppings, Garnishes & Finishes
- Crunch: toasted panko, crushed plain chips.
- Fresh: scallions, parsley.
- Tang/Heat: extra hot sauce, a tiny squeeze of lemon.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with tortilla chips, carrots, celery, sliced cucumbers, or warm pita wedges. Sparkling water with citrus or a crisp, lightly sweet white pairs nicely.
Scaling the Recipe
Double in a 12″ skillet; keep heat moderate so dairy doesn’t scorch. For half-batch, use a small skillet to maintain thickness.
Nutrition & Dietary Notes
High in protein; naturally gluten-free if served with GF dippers. Contains dairy; swap in lactose-free dairy if needed.
Troubleshooting
- Too salty? Add more yogurt or a squeeze of lemon.
- Too bland? Add a pinch of salt and another dash of buffalo sauce.
- Too thin? Simmer briefly to reduce or stir in a bit more cream cheese.
- Too thick? Loosen with a spoon of yogurt.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions and minced garlic work well.
Best swaps for protein/veg? Ground turkey or plant-based grounds; fold in diced celery for crunch.
How do I keep it from drying out? Don’t over-reduce; keep heat low once dairy is in.
Can I make it dairy-free/gluten-free? Use dairy-free cream cheese and yogurt; choose GF dippers.
How long does it keep/freeze? 3–4 days chilled; up to 2 months frozen.
Variations
- Lemony Herb: finish with lemon zest/juice and parsley.
- Spicy Chipotle: stir in chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: fold in grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
Salt in stages. The buffalo sauce and cheese add salt, so wait to final-season until the cheese melts. Keep the heat low once dairy goes in to avoid splitting. Done anywhere between 15–20 minutes depending on your stove.
Conclusion
This Buffalo Chicken Dip with ground chicken brings weeknight-easy speed and game-day flavor. It reheats like a dream and keeps 3–4 days for snacking or bowls. If this becomes your new “bring-to-everything” dip, leave a rating and save this recipe to your board.
Want a full snack board? Build your platter with these Appetizer Recipes.
