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This Easy Buffalo Chicken Dip recipe is loaded with creamy cheese, spicy buffalo sauce, and tender chicken for the ultimate appetizer recipe. You just need a few minutes of hands-on time to make this bubbly and delicious party food that everyone will love!
Whether for game day, movie night, or game night, this baked Buffalo Chicken Dip recipe will be the star of your next party. It’s packed with cheesy, spicy flavor that everyone will love. Plus it’s super easy to make and perfect for prepping ahead. Serve it with your favorite veggies like celery, or some Doritos.
Looking for more buffalo sauce recipes? Try our Healthy Buffalo Mac and Cheese or these Buffalo Chicken Meatballs.
Why you’ll love this easy dip recipe
- Super creamy! This dip is made with cream cheese, cheddar, and mozzarella for a super creamy, stringy dip that’s perfect for chips.
- Spicy buffalo flavor. There is plenty of that classic buffalo flavor in this healthy dip.
- Easy with shortcut options. You can make your own shredded chicken, or use rotisserie chicken to make it easier. Alternatively, you can also start with pre-shredded cheese to cut a little prep time.
Ingredients you’ll need
Here is a list of ingredients you will need to make the easy Buffalo Chicken Dip. Full measurements are listed further down below.
Cream cheese
Buffalo sauce, get mild or spicy
Sour cream or plain full-fat Greek yogurt
Garlic powder
Onion powder
Cooked chicken breast
Chopped celery
Red bell pepper
Cheddar cheese
Mozzarella cheese
Green onions
Kosher salt and ground pepper
Corn chips (optional for serving)
How to make Buffalo Chicken Dip from scratch
- Preheat the oven to 350°F.
- Combine ingredients. In a mixing bowl combine all the ingredients; keep some of both shredded kinds of cheese to sprinkle on top.
- Place in pan. Transfer the mixture to an oven-safe dish. Evenly sprinkle with remaining cheese.
- Cook. Bake at 350F for 22-25 minutes, or until the cheese is melty and the top is golden brown.
- Enjoy! Serve with corn chips if desired.
Tips, recipe notes, and substitutions
- Cream cheese: We don’t suggest using low-fat cream cheese in this recipe, as it may lead to runny dip.
- Buffalo sauce: You can add a bit of additional sauce or remove a little to adjust the spice level. There are also mild buffalo sauce you can use
- Sour cream: You can substitute it with full-fat Greek yogurt.
- Chicken breast: You can bake or poach chicken breasts before shredding or chopping. For an even easier dip, shred or chop a pre-cooked rotisserie chicken from the store.
- Cheeses: Shred your own or buy them pre-shredded.
- Cooking tip: Make sure to start with truly softened cream cheese to make everything combine easily.
frequently asked questions
We often serve this with tortilla chips. You can also serve with crusty bread, crackers, or fresh veggies, including celery, carrots, and bell peppers.
If your dip is too runny, it could be because you used low-fat cream cheese or yogurt, or because you added too much buffalo sauce. To make it the right consistency, start with full-fat ingredients and be sure to use enough chicken to soak up the other ingredients.
The dip will be greasy if the ingredients weren’t well combined before baking, or if they separate during baking. Use full-fat ingredients and start with softened cream cheese to help everything combine well. Also be sure to serve while warm, as it may develop some oil as it cools.
Store leftovers in a sealed container in the fridge for 3-5 days. Reheat in the microwave or oven.
Other appetizer recipes
- Crockpot Spinach Artichoke Dip
- Buffalo Chicken Meatballs
- Peanut Butter Yogurt Dip
- Zucchini Pizza Bites
- Cheese Fondue
- Keto Deviled Eggs
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Easy Buffalo Chicken Dip
Ingredients
- 8 oz cream cheese, room temp
- ⅔ cup buffalo sauce
- ⅔ cup sour cream or plain full-fat greek yogurt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups chicken breast, cooked and shredded or chopped
- 1/2 cup finely chopped celery
- 1/2 red bell pepper, seeded and finely diced
- 1 cup cheddar cheese shredded, divided
- 1 cup mozzarella cheese shredded, divided
- 2 green onions, sliced
- Kosher salt and ground pepper, to taste
- Serve with: corn chips, optional
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl combine all the ingredients; keep some of both shredded cheeses to sprinkle on top.
- Transfer the mixture to an oven-safe dish. Evenly sprinkle with remaining cheese.
- Bake at 350F for 22-25 minutes, or until cheese is melty and tops is golden-brown.
- Serve with corn chips if desired and enjoy!
Notes
- Cream cheese: We don’t suggest using low-fat cream cheese in this recipe, as it may lead to runny dip.
- Buffalo sauce: You can add a bit of additional sauce or remove a little to adjust the spice level.
- Sour cream: You can substitute it with full-fat Greek yogurt.
- Chicken breast: You can bake or poach chicken breasts before shredding or chopping. For an even easier dip, shred or chop a pre-cooked rotisserie chicken from the store.
- Cheeses: Shred your own or buy them pre-shredded.
- Tips: Make sure to start with truly softened cream cheese to make everything combine easily.
- Storage: Store in a sealed container in the fridge for 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
