There’s a reason why everyone loves Buffalo Chicken Dip! This spicy party food appetizer is full of classic buffalo wing flavors. Use Frank’s Red Hot for the best buffalo chicken dip recipe ever!
Buffalo Chicken Dip is a classic American favorite dip. It’s full of cheesy goodness, and always a party favorite. You can use crackers, a sliced baguette, or even celery for dipping. Practically anything tastes good when dipped in spicy cheese. If you have a party or any sort of get together coming up and you’re not sure what to bring, this is it! It calls for only six ingredients, and it is super easy to make. You’re going to love it!
Hot Sauce:
We prefer using Frank’s Red Hot for the hot wing sauce. I find that it has the best flavor.
Blue Cheese vs. Ranch:
Don’t like bleu cheese? We get it. Bleu cheese is a flavor you either love or hate. You can substitute ranch dressing in place of the bleu cheese dressing in this recipe. Then use crumbled feta on top in place of the crumbled bleu cheese.
Chicken Options:
You can cook and shred chicken breasts for this recipe, you can use leftover cooked and shredded chicken, or you can even use shredded rotisserie chicken. In a pinch, we’ve been known to use canned chicken. Don’t worry, we won’t judge.
How do you cook chicken for Best Buffalo Chicken Dip?
BOILING: One of the easiest ways to cook chicken for buffalo chicken dip is to boil the chicken in seasoned water or chicken broth. Bring a medium-sized saucepan of water to a boil and season with 2 teaspoons salt and 1 teaspoon black pepper OR use chicken broth. Place 2 to 3 chicken breasts into the boiling water. Bring the water back to a simmer, reduce the heat to medium, and simmer for 15 to 20 minutes until chicken is no longer pink inside and is cooked to an internal temperature of 165 degrees F.
BAKING: Another option is to bake your chicken. Place chicken breasts into a lightly greased 9×13 pan. Season with salt and pepper. Bake in a 375 degree oven for 20-25 minutes until chicken is cooked to an internal temperature of 165 degrees F.
Spice Level:
If you love buffalo chicken dip but don’t love spice, do not fret! You can reduce the amount of buffalo hot wing sauce to your own personal spice preference. However, do not leave it out entirely, because you want that flavor.
Do I have to add blue cheese crumbles on top?
You really don’t! If you don’t like crumbled blue cheese, you can always just top with more shredded cheddar cheese, or even shredded Monterey Jack.
Slow Cooker Instructions:
Add all ingredients to the slow cooker, except your cheese to top, and cook on high for a total of 2 hours. After 2 hours remove the lid and add any cheese to top as desired. Replace lid and continue to cook until cheese is melted.
Storage and Reheating Instructions:
We doubt you’ll have any of this left over to need to store, it is THAT good! However, if you do happen to have leftovers, you can store this covered in plastic wrap in the fridge for 3-4 days. Simply preheat an oven to 400 degrees, remove plastic wrap, and reheat for 5-10 minutes or until warmed through.
If you like this recipe, you may be interested in these other amazing buffalo inspired recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I made this for my work pot-“cluck” tonight (chicken recipes only, haha)!
I accidentally left my cheese on the oven as it preheated and ended up using what was NOT melted and a little old cheddar, unfortunately. But it’s still amazing! Just the right amount of spicy and bitter.
Hopefully it goes well at work! Thanks for the recipe.
Excited to make this for Super Bowl shenanigans today! Thanks!!
Could I use this exact recipe, but add pasta to it? Would it be moist enough? I’ve been searching for a buffalo chicken casserole recipe with these exact ingredients.
It’d be a crazy rich and decadent pasta.
So I had a similar dip but mayo was substituted for the cream cheese…it also was delicious,
I’m also from Buffalo, and can confirm blue cheese is mandatory for an authentic wing dip. I appreciate that this recipe sticks to tradition, while.offering options for those who don’t like blue cheese. Looks delish! I’ll be making this (with rotisserie chicken) for the playoffs today.
Making this RIGHT NOW for our NYE ’18 party!
Making this for the second time this week. It’s delicious! Just the right amount of spicy. I serve it with celery sticks and tortilla scoops.
Nice reply to the anonymous naysayer. This looks delicious!
I can’t wait to make this, it looks yummy!
Im sorry, but you don’t use ranch or blue cheese in real wing dip.
That’s weird. I do. I’m not sure why you would think that I don’t. Ooooooh, maybe you meant to say that you don’t personally use that in your recipe. That’s fine.
Wow not from Buffalo if no blue cheese
Some people. Lol
So funny.
If your from Buffalo , Oh yes you do use blue cheese its not true buffalo chicken wings dip if you don’t.
EXACTLY TIM! I AM from Buffalo,N.Y. , Born and raised! No self- respecting buffalonian would have it any other way. Besides, although not everyone likes bleu cheese , it IS a part of the ORIGINAL way to serve and eat chicken wings. #ANCHOR BAR CHICKEN WINGS #ORIGINAL HOUSE OF CHICKEN WINGS
bleu cheese is always involved
I can see maybe not using ranch, but blue cheese? I mean that’s original. If your not going to use blue cheese (or sub ranch for those that don’t like blue cheese) what in tarnashins are you going to use? Would love to see your recipe I’m intrigued as to how you think this should be made.?
I too am from NY and this recipe is da bomb.