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An over the top shot of Buffalo Chicken Dip topped with green onion and blue cheese.
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Buffalo Chicken Dip

This irresistible Buffalo Chicken Dip is guaranteed to keep your guests coming back for more! It takes just minutes to make and is packed full of the big, bold flavor of Buffalo chicken wings.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 195kcal


  • 8 ounces cream cheese ⅓-less fat Neufchatel or regular, softened
  • 1 heaping cup shredded mozzarella cheese part-skim or whole milk
  • ½ cup bottled Ranch dressing
  • ½ cup Frank's Red Hot Sauce (Buffalo Wings or Original) plus additional for garnish (see notes below)
  • 2 tablespoons crumbled blue cheese (I like Gorgonzola) plus additional for garnish
  • 2 cups cooked shredded chicken (see notes below)
  • thinly sliced green onions or chopped fresh parsley optional for garnish

For Serving

  • celery sticks, carrot sticks, Fritos scoops, tortilla chips, crackers, and/or sliced baguette


  • Preheat oven to 350 degrees F.
  • Add the cream cheese, shredded mozzarella, Ranch dressing, and Frank's Red Hot sauce to a large mixing bowl. Use an electric hand mixer to combine until creamy and smooth. Stir in the cooked, shredded chicken and crumbled blue cheese
  • Transfer the dip to a 1-quart baking dish and bake in a 350 degree F oven for about 20 minutes, until heated through.
  • Garnish with a little crumbled blue cheese, a drizzle of Frank's, and a sprinkling of green onion or parsley.
  • Serve with sliced baguette, celery sticks, and/or Frito's Scoops.


Frank's Red Hot Sauce (Buffalo Wings or Original)
For a spicy dip use the Original and for a mildly spicy dip choose the Buffalo Wings Sauce.
For the Cooked Chicken
  • Rotisserie chicken - My preference is to use shredded breast meat from a rotisserie chicken.
  • To make your own shredded chicken - Coat a sauté pan with vegetable oil and place over MEDIUM-HIGH heat. Add 2 boneless, skinless chicken breasts and cook for 2 to 3 minutes on each side, seasoning with a bit of salt and pepper as they cook. Reduce heat to MEDIUM-LOW, add 2 cups low-sodium chicken broth, and cover pan. Allow chicken to cook for about 30 minutes or until cooked through and fork tender. Remove from heat and transfer to a cutting board to cool. When cool enough to handle, use two forks to shred the chicken.
  • Canned chicken - You can substitute 2 (10 to 12-ounce cans) chunk chicken breast, drained.
Slow Cooker Instructions
  • Coat a 2- to 4-quart slow cooker with nonstick cooking spray.
  • Add all the ingredients to the slow cooker, stir to combine, then cover and cook on low for 2 hours, or until the cream cheese has melted. Stir until completely smooth, then cover and cook for an additional 15 to 20 minutes, until bubbly.
  • Transfer to a serving dish to garnish or serve or serve directly from the slow cooker.
If using a larger slow cooker, I recommend doubling the recipe.
Buffalo Chicken Dip in a Bread Bowl
  • Use a sharp knife to cut out the center of a one pound round loaf of bread and dig out the contents with your hands.
  • Transfer the dip to your bread bowl and place it on a baking sheet and bake as directed in the recipe.
Transfer any leftovers to an airtight container and refrigerate within 2 hours. Gently reheat leftovers in the microwave or on the stove and use within 3 to 4 days for the best quality.


Calories: 195kcal | Carbohydrates: 3g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 809mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg