Buffalo Chicken Dip

Buffalo Chicken Dip tastes just like buffalo wings dipped in ranch dressing with just five ingredients. No mess and all the flavors you love!

Dips are one of the best things about the upcoming holiday season and along with Ultimate Spinach Artichoke Dip and Queso Dip, this dip rounds out our top three because it takes Buffalo Wings (America’s favorite appetizer) and makes it portable and party friendly.

Buffalo Wing Dip


Buffalo Chicken Dip is a great appetizer you can serve at just about any event. The dip is best served hot, with a lot of cheddar cheese and cream cheese you’ll want to be sure it stays melted for your guests. Even if you do let it get to room temperature, you can use some of the dip in sandwiches too (usually bits without chicken).

You can be as homemade or pre-made with this recipe as you’d like.

Pre-made: Canned chicken chunks or rotisserie chicken meat + bottled ranch dressing + bottled buffalo sauce + cream cheese + cheddar cheese until hot, melted and bubbly.

Home-made: Fresh cooked Chicken Breasts + homemade ranch dressing + the recipe below for buffalo wing sauce + cream cheese + cheddar cheese until melty, delicious and homemade.


You can’t go wrong either way. If you’d like to make your own Buffalo wing sauce it is easy enough to make and even more flavorful than the bottled variety:


  • 2/3 cup Frank’s Red Hot hot pepper sauce
  • ½ cup unsalted butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon Worcestershire sauce
  1. Combine the ingredients in a small saucepan and whisk it together until combined and bubbling.
Buffalo Chicken Dip


What kind of chicken can be used in Buffalo Dip?

It may sound complicated but with some chicken breast (many people use a rotisserie chicken or even canned chunks of chicken) you can have this dish baking away in the oven in five minutes. The hardest part is having no-sauce leftover cooked chicken.

What is Buffalo Chicken Dip?

Buffalo Chicken dip is a mixture of chicken breast meat, cheddar cheese, cream cheese, buffalo wing sauce and ranch dressing that is baked together to recreate the flavors of buffalo wings being dipped in ranch dressing.

How do you make Slow Cooker Buffalo Chicken Dip?

To make this in the slow cooker simply add all the ingredients together and mix well before cooking on low for 2 hours before serving. Keep it on warm or low heat during your event to ensure the dip stays warm throughout.

What do you serve with Buffalo Chicken Dip?

Traditionally celery sticks, carrot sticks, tortilla chips, crackers or toasted baguette slices are served with Buffalo Chicken Dip. Serving this dip is the easiest and most popular recipe on your upcoming holiday appetizer table. Just be sure you set it on the table along side ingredients for dipping that are single bites to prevent people from dipping back into the dip with a bitten piece of food.

Can you make individual servings of Buffalo Chicken Dip?

If you want to serve individual dips at parties, take recyclable clear plastic cups in 2 or 4 ounces and add the dip halfway up the cup. Then top the cup with the dipping items so each person has a self contained amount of dip they can eat as they please. It also helps with scooping to have the higher walls of the cups.



  • Serve: Don’t leave buffalo wing dip at room temperature for more than 2 hours. If you need to serve for longer than two hours try Slow Cooker Buffalo Wing Dip you can leave on low while serving.
  • Store: Once the soup has cooled, you can store it in the fridge. Kept in an airtight container it will stay good for 3-4 days.
  • Freeze: Freezing it after baking causes it to be a bit grittier after reheating. If you were to prepare the dish ahead of time, only go so far as to mix the ingredients together without baking and add them to a large ziplock bag with the air completely pushed out of the bag before sealing. Thaw in the fridge overnight or submerged in cold water for 2 hours before adding it to a baking pan and cooking as directed in the recipe.

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Buffalo Chicken Dip

Buffalo Chicken Dip tastes just like buffalo wings dipped in ranch dressing with just five ingredients. No mess and all the flavors you love!
Yield 12 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dip, Sauce
Cuisine American
Author Sabrina Snyder


  • 1 1/2 pounds chicken breast , cooked and chopped
  • 16 ounces cream cheese , room temperature
  • 1 cup ranch dressing
  • 3/4 cup buffalo wing sauce
  • 1 1/2 cups cheddar cheese , shredded


  • Preheat the oven to 375 degrees.
  • Mix everything except ½ cup of the cheddar cheese into a large bowl until well combined.
  • Pour the mixture into a 9×9 pan and cover with remaining cheese.
  • Baking for 25-30 minutes until bubbly and cheese is melted.



Calories: 347kcal | Carbohydrates: 3g | Protein: 18g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 953mg | Potassium: 288mg | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 1.3mg | Calcium: 148mg | Iron: 0.6mg
Keyword: buffalo chicken, buffalo chicken dip, dip
Buffalo Chicken Dip Collage

Photos used in a previous version of this post.

Chicken Wing Buffalo Dip
Buffalo Chicken Dip collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Honestly the best… I use this recipe all the time…. it’s my go to… so delicious and super quick and easy. When I have leftover chicken this is what I make..
    thanks for the recipe! Love it!

  2. Delicious!!!! Eating this amazing dip as we speak (or should I say “as I type”?). I think I might do half cream cheese/half blue cheese next time, just to try it out. The only bad thing about this dip is the torture of waiting for it! Hehehe just kidding, there is nothing wrong with this great appetizer (But the pain of waiting is real).

  3. How can I make this into a sloppy joe ground chicken recipe using the ingredients listed? Should I cut the ranch, cheddar cheese and cream cheese in half?