Buffalo Chicken Dip Obsession
This buffalo chicken dip will ruin every other appetizer for you. A full cup of Frank’s gets swirled into cream cheese with both ranch and blue cheese—why pick one? Three cheeses melt together and it gets ridiculously good. Bake it till the top bubbles up perfectly golden. People will fight over the last scoop—I’ve seen it happen.
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
This Buffalo Chicken Dip builds heat and incredible flavor.
Frank’s RedHot goes in first—a full cup, not half. Ranch cools it down, blue cheese adds the funk. Yes, we are using both! Why have one, when you can have 2 (if anyone gets that “Contact” reference… 🙂 Cream cheese builds the base, then sour cream and butter make it smoooooth! Worcestershire? Yep, just a teaspoon, but wow does it change things. That is savory depth you just can’t quite figure out.
Three cheeses get folded in: sharp cheddar, pepper jack, mozzarella. The reserved stuff on top? Broil it till it caramelizes into those crispy golden edges everyone wants. Lemon juice gives it a pop. Garlic and paprika add more than heat—they add wonderful flavor!
One scoop and people hover. Two scoops? They want the recipe. Buffalo Chicken Dip Obsession lives up to its name!
Jump to RecipeThe Recipe is next!
But remember, you can scroll past the recipe to learn a bunch more about my Buffalo Chicken Dip Obsession. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂
Buffalo Chicken Dip Obsession
Ingredients
Protein
- 3 cups shredded rotisserie chicken, approximately 1 lb Alternative: Use 1 lb boneless, skinless chicken breasts or thighs
- Season lightly with salt and pepper
- Bake at 375°F for 25–30 minutes, or poach in simmering water until fully cooked
- Let cool slightly, then shred with two forks
Cheese Blend
- 1 cup sharp cheddar cheese, shredded (reserve ¼ cup for topping)
- 1 cup pepper jack cheese, shredded (reserve ¼ cup for topping)
- ½ cup mozzarella cheese, shredded
Creamy Base
- 2 blocks, 16 oz total cream cheese, softened
- ½ cup sour cream
- 2 tablespoons unsalted butter, melted
Sauce & Seasoning
- 1 cup Frank’s RedHot or other buffalo-style hot sauce
- ¼ cup ranch dressing
- ¼ cup blue cheese dressing
- 1 teaspoon Worcestershire sauce, optional but recommended
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked or sweet paprika
- ¼ teaspoon black pepper
- 1 teaspoon fresh lemon juice
- Salt, to taste
Garnish and Topping
- 2 green onions, thinly sliced
- Optional: drizzle of additional hot sauce
- Optional: blue cheese crumbles for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch (or similar size) baking dish.
- Prepare the creamy base: In a large mixing bowl, combine the softened cream cheese, sour cream, and melted butter. Mix until smooth and creamy.
- Incorporate the seasonings: Add the hot sauce, ranch dressing, blue cheese dressing, lemon juice, Worcestershire (if using), garlic powder, onion powder, paprika, and black pepper. Stir until fully combined. Season with salt to taste.
- Fold in the chicken and cheeses: Add the shredded chicken, cheddar, pepper jack, and mozzarella. Stir thoroughly to ensure even distribution.
- Assemble the dish: Spread the mixture evenly in the prepared baking dish. Sprinkle the reserved cheddar and pepper jack over the top. Add a drizzle of hot sauce if desired.
- Bake: Bake for 25–30 minutes, or until the dip is hot, bubbling, and lightly golden on top. Broil briefly for extra browning if desired.
- Garnish and serve: Top with sliced green onions and, if desired, a sprinkle of blue cheese crumbles. Serve hot with celery sticks, carrot sticks, tortilla chips, toasted baguette slices, or your preferred dippers.
Lots of good stuff below!
Why this works
- Rotisserie chicken’s already done: Seasoned, cooked, juicy. You skip an entire step and start with flavor built in.
- A full cup of Frank’s RedHot: Half a cup doesn’t cut it. All that cream cheese needs serious heat or you end up with bland chicken dip.
- Ranch and blue cheese both go in: Not one or the other. Ranch keeps people happy, blue cheese brings authentic wing flavor. Together? Unbeatable.
- Worcestershire adds something you can’t name: One teaspoon. You won’t taste it directly, but leave it out? The dip feels flat.
- Three cheeses do different jobs: Cheddar’s sharp, pepper jack builds heat, mozzarella stretches. No single cheese dominates.
- Cream cheese + sour cream + butter: Thick, scoopable, rich. Yes, yes and YES!!
- Lemon juice: Just one tablespoon keeps all that dairy from feeling heavy. Brightens without being obvious.
- Broil the top: Caramelized cheese edges that get crispy and golden. People grab those bits first.
How to make Buffalo Chicken Dip Obsession
Step 1: Prep the Chicken and Mix the Base
- Cook or shred your chicken: Use rotisserie chicken, or bake/poach 1 lb of seasoned chicken breasts or thighs and shred.
- Make the creamy base: In a large bowl, mix softened cream cheese, sour cream, and melted butter until smooth.
- Add sauce and seasoning: Stir in hot sauce, ranch, lemon juice, garlic powder, onion powder, paprika, black pepper, and salt to taste.
Step 2: Add Cheese and Assemble
- Fold in the shredded chicken, cheddar, pepper jack, and mozzarella.
- Spread the mixture into a greased 8×8 baking dish and top with reserved cheddar and pepper jack.
- Optional: drizzle more hot sauce and sprinkle green onions on top before baking.
Step 3: Bake and Finish
- Bake at 375°F for 25–30 minutes, until hot and bubbly.
- Garnish with sliced green onions and optional blue cheese crumbles.
- Serve immediately with chips, baguette slices, or fresh veggies.
Make-Ahead & Storage
PREP AHEAD:
Night Before:
- Mix the dip completely and spread in baking dish
- Cover tightly with plastic wrap, refrigerate up to 24 hours
- Bake straight from fridge—add 5 extra minutes to bake time
Earlier in the Day:
- Shred rotisserie chicken and store in airtight container
- Shred all cheeses and keep separate (reserved topping cheese in its own container)
- Mix cream cheese, sour cream, and butter base—refrigerate until ready to assemble
2-3 Days Ahead:
- Prep all components separately and store in fridge
- Assemble day-of for freshest results
Party Prep Strategy:
- Bake dip 30 minutes before guests arrive
- Keep warm in slow cooker on low setting
- Or bake, cool completely, refrigerate, then reheat when needed
STORING LEFTOVERS:
Refrigerator (3-4 days):
- Store in airtight container
- Press plastic wrap directly on surface to prevent drying
Best Practice:
- Cool to room temp before storing (prevents condensation)
- Don’t leave at room temp longer than 2 hours
REHEATING METHODS:
- Oven (Best): 350°F for 15-20 minutes covered with foil. Uncover last 5 minutes to re-crisp top.
- Microwave: Cover with damp paper towel, heat in 1-minute intervals, stirring between. Add splash of hot sauce or cream if it looks dry.
- Stovetop: Transfer to skillet over low heat, stir frequently, add splash of cream or broth if needed.
MEAL PREP TIP: Make a double batch—one to eat now, one to freeze for later. Game day prep solved.
Take YOUR Buffalo Chicken Dip Obsession to the Next Level
Top with crispy bacon or pancetta: Salty crunch on top. Changes the whole texture.
Try smoked cheddar or chipotle sauce: Swap regular cheddar for smoked. Or mix chipotle into the Frank’s. Heat tastes different—smokier, deeper.
Roasted jalapeños or poblanos: Char them first. Blistered skin, mellower heat, more pepper flavor coming through.
Bake in cast-iron: Edges crisp up better. Looks good bringing it straight to the table too.
Panko topping: Breadcrumbs with butter and Parmesan mixed in, sprinkled over before baking. Golden crust forms on top.
Different dippers: Waffle fries, pretzel bites, naan. Sturdier than chips, hold the dip better.
Celery leaves or pickled onions: Fresh, bright garnish. Pickled onions especially—they work with all that dairy.
Bourbon or rye: One teaspoon stirred in. Warm, deeper flavor but you won’t taste alcohol.
Chefs tips
Use finely shredded chicken: Smaller pieces mix in better. You won’t hit a pocket of just chicken or just cheese.
Let dairy come to room temperature: Cold cream cheese clumps up. Room temp stuff mixes smooth.
Mix gently, not aggressively: Fold till combined. Don’t keep stirring—it whips air in and turns fluffy.
Don’t skip the butter: Two tablespoons might feel like overkill. It’s not. Holds everything together when it bakes.
Watch the bake time: Pull it when the edges bubble and the top’s golden. Go past that and it either dries out or gets greasy.
Let it rest before serving: Five to ten minutes. Firms up enough that it’s not liquid when you scoop.
Skip ahead Jump to Recipe
Key Ingredients in our Buffalo Chicken Dip Obsession
Rotisserie chicken: It’s cooked, it’s seasoned, it’s (already) done. Total time saver and honestly, it brings a nice base layer of flavor right out of the gate.
Cream cheese: Two full blocks. This is what makes it thick and rich. It’s the super creamy backbone.
Sour cream: Twangs (twangs? yes!) it up so you’re not just eating a brick of cheese. You need that little tang (now tang? yes again!!) to cut through.
Unsalted butter: A couple tablespoons smooth things out as it bakes. Think of it as a gentle melt insurance policy.
Frank’s RedHot: Yes, a full cup. With all the dairy going on, anything less would get lost. This gives you the Buffalo flavor you’re here for.
Ranch + blue cheese dressing: Use both. They balance each other—cool and creamy meets salty and funky. You want that push-pull.
Cheddar, pepper jack, mozzarella: Perfect. Sharp, spicy, melty. The combo makes it craveable.
Lemon juice: for that essential little pop.
Worcestershire sauce: You are probably not going to taste it, but you’ll totally miss it if it’s gone.
Garlic powder, onion powder, paprika, black pepper: The spice team. Crazy importantRetry
Wine Pairings
Riesling (Mosel, Germany)
Why it Works: Slight sweetness tames the heat from the hot sauce, while high acidity cuts through all the creaminess. Off-dry Riesling is your MVP when dairy meets spice.
Tasting Notes: Green apple, lime, honeysuckle, slate
Suggested Label: Dr. Loosen “Blue Slate” Riesling Kabinett
Chenin Blanc (Loire Valley, France)
Why it Works: Zippy, textured, and super adaptable. Chenin’s citrus and waxy notes lift the richness of the dip and give the cheese some contrast.
Tasting Notes: Pear, lemon zest, chamomile, beeswax
Suggested Label: Domaine Huet Vouvray Sec
Lambrusco (Emilia-Romagna, Italy)
Why it Works: Lightly sparkling, juicy, and chilled—Lambrusco cleanses the palate between bites and stands up to spice without competing. It’s playful, like the dip.
Tasting Notes: Black cherry, violet, rhubarb, subtle spice
Suggested Label: Cleto Chiarli “Vecchia Modena” Lambrusco di Sorbara
Zinfandel (California, USA)
Why it Works: Big fruit, peppery spice, and enough body to match the bold flavors. Zin wraps around the Buffalo sauce and holds its own with blue cheese.
Tasting Notes: Blackberry, raspberry jam, black pepper, smoke
Suggested Label: Ridge “Three Valleys” Zinfandel
Faq’s
Yes. You can assemble it up to two days in advance, cover it tightly, and refrigerate. When ready to bake, add 5–10 extra minutes if going straight from the fridge.
t’s not recommended. The dairy tends to separate after freezing, which affects texture. You’ll get the best results making it fresh or refrigerating it short-term.
You can. Just drain it well and shred it finely. It works in a pinch, though rotisserie or freshly cooked chicken gives better texture and flavor.
Yes. Mix everything in the slow cooker and cook on low for 2–3 hours, stirring occasionally. Keep it on “warm” while serving—it’s perfect for parties.
Medium as written. For more heat, add extra Frank’s or a pinch of cayenne. For less, reduce the hot sauce and increase the ranch.
Totally optional. Leave it out, or serve it on the side as a garnish. The dip still works beautifully without it.
Absolutely. Just use a 9×13-inch baking dish and extend the bake time slightly. Look for bubbling edges and a golden top.
Sharp cheddar, pepper jack, and mozzarella hit the sweet spot. Cheddar adds bite, pepper jack brings heat, and mozzarella melts it all together.
Yes—use reduced-fat cream cheese and sour cream, and skip the butter if needed. It’ll still taste great, just a little less rich.
Try to keep it under 2 hours at room temperature. After that, pop it in the fridge or keep it warm in a slow cooker.
Celery and carrot sticks, tortilla chips, toasted baguette slices, pretzel bites, or crackers. It also makes an incredible topping for baked potatoes or nachos.
Equipment Needed for Buffalo Chicken Dip Obsession
Mixing bowl: Large enough to hold all the ingredients while mixing—go bigger than you think.
Rubber spatula or wooden spoon: For folding everything together without overmixing.
Hand mixer (optional): Helps if your cream cheese isn’t fully softened. Otherwise, a firm spatula works fine.
8×8-inch baking dish: The ideal size for even heat and creamy depth. A 9-inch round works too.
Measuring cups and spoons: Precision matters with the hot sauce and seasonings.
Oven: You’ll bake this low and slow, so no fancy tricks needed—just steady heat.
Serving spoon or dip knife: For scooping it up once baked—don’t forget to garnish before serving.
Optional – Slow cooker: Great for keeping it warm during parties. Also works for “bake-free” prep if preferred.
Related recipes
Blue Heat Wing Sauce – Bold, tangy, and loaded with heat. If you love Buffalo chicken dip, this wing sauce takes that same flavor profile and cranks it up for actual wings.
Dave’s Legendary Wing Rub – Dry-rubbed wings with serious flavor. A different take on game day chicken, but just as craveable.
Creamy Herb Chicken Salad – Another rotisserie chicken hero. Creamy, herby, and perfect for when you want something lighter but still packed with flavor.
One More Bite Mac & Cheese – Rich, cheesy, impossible to stop eating. If you’re into the creamy, melty cheese situation, this is your next move.
Insane Cheese Biscuits – Cheesy, buttery, and great alongside dips or soups. Perfect for soaking up any leftover Buffalo dip.
Buffalo Chicken Dip Obsession
Ingredients
Protein
- 3 cups shredded rotisserie chicken, approximately 1 lb Alternative: Use 1 lb boneless, skinless chicken breasts or thighs
- Season lightly with salt and pepper
- Bake at 375°F for 25–30 minutes, or poach in simmering water until fully cooked
- Let cool slightly, then shred with two forks
Cheese Blend
- 1 cup sharp cheddar cheese, shredded (reserve ¼ cup for topping)
- 1 cup pepper jack cheese, shredded (reserve ¼ cup for topping)
- ½ cup mozzarella cheese, shredded
Creamy Base
- 2 blocks, 16 oz total cream cheese, softened
- ½ cup sour cream
- 2 tablespoons unsalted butter, melted
Sauce & Seasoning
- 1 cup Frank’s RedHot or other buffalo-style hot sauce
- ¼ cup ranch dressing
- ¼ cup blue cheese dressing
- 1 teaspoon Worcestershire sauce, optional but recommended
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked or sweet paprika
- ¼ teaspoon black pepper
- 1 teaspoon fresh lemon juice
- Salt, to taste
Garnish and Topping
- 2 green onions, thinly sliced
- Optional: drizzle of additional hot sauce
- Optional: blue cheese crumbles for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch (or similar size) baking dish.
- Prepare the creamy base: In a large mixing bowl, combine the softened cream cheese, sour cream, and melted butter. Mix until smooth and creamy.
- Incorporate the seasonings: Add the hot sauce, ranch dressing, blue cheese dressing, lemon juice, Worcestershire (if using), garlic powder, onion powder, paprika, and black pepper. Stir until fully combined. Season with salt to taste.
- Fold in the chicken and cheeses: Add the shredded chicken, cheddar, pepper jack, and mozzarella. Stir thoroughly to ensure even distribution.
- Assemble the dish: Spread the mixture evenly in the prepared baking dish. Sprinkle the reserved cheddar and pepper jack over the top. Add a drizzle of hot sauce if desired.
- Bake: Bake for 25–30 minutes, or until the dip is hot, bubbling, and lightly golden on top. Broil briefly for extra browning if desired.
- Garnish and serve: Top with sliced green onions and, if desired, a sprinkle of blue cheese crumbles. Serve hot with celery sticks, carrot sticks, tortilla chips, toasted baguette slices, or your preferred dippers.