Whenever I need a crowd-pleasing appetizer that’s easy, creamy, and loaded with flavor, I turn to my baked buffalo chicken dip. This dish has become a family favorite at game day parties, church potlucks, and cozy Friday nights at home. What I love most is that I can grab a rotisserie chicken at the store, shred it up, and have this dip in the oven in no time. The result is a bubbling, cheesy dip that everyone gathers around with chips and veggies.
Baked Buffalo Chicken Dip Scores Big
This baked buffalo chicken dip is everything you want in an appetizer: easy to make, creamy, oven-baked, and make-ahead friendly. I especially enjoy that it uses rotisserie chicken because it saves time while still giving a rich flavor. It’s always the first dish to disappear at a party, and the leftovers (if you’re lucky enough to have any) taste just as good the next day. You’ll also love that you can adjust the heat so it’s mild for kids or spicy for the grown-ups. If you love warm, cheesy appetizers, you’ll also enjoy Hot Spinach Artichoke Dip, which is another classic party favorite.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Cream cheese: Makes the dip thick and creamy. You can swap with Neufchâtel for a lighter version.
- Sharp cheddar cheese: I like the bold flavor of sharp cheddar. Mild cheddar works too.
- Pepper jack cheese: Adds a little kick. You can substitute Monterey Jack if you prefer less heat.
- Ranch dressing: Choose a thick, creamy brand. Greek yogurt can be used for a lighter twist.
- Hot sauce: Frank’s RedHot is my go-to, but use your favorite buffalo sauce for a milder dip.
- Seasonings: Garlic powder, black pepper, and optional cayenne pepper for extra spice.
- Rotisserie chicken: A time-saver that adds roasted flavor. You can also use canned chicken if that’s what you have.
- Green onions: Fresh flavor and crunch. Chives are a good substitute.
- Blue cheese crumbles: I like to sprinkle them on top before baking for extra tang.
Soft cream cheese is an essential step in this recipe. Be sure to visit my How To Soften Cream Cheese: Foolproof Tips and Tricks.
How to Make Baked Buffalo Chicken Dip
Mix The Base
In a large bowl, stir together softened cream cheese, shredded cheddar, pepper jack, ranch, hot sauce, garlic powder, black pepper, and cayenne (if using). Mix until creamy and well blended.
Pro Tip: Always soften the cream cheese first or you’ll end up with lumps in your dip.
Add The Chicken and Onions
Stir in chopped rotisserie chicken and most of the sliced green onions. Make sure the chicken is coated in the creamy base.
Bake Until Bubbly
Spread the mixture into a greased 9×13 baking dish or pie pan. Sprinkle blue cheese crumbles evenly on top. Bake for 20 minutes, or until the dip is hot and bubbling around the edges.
Garnish and Serve
Let the dip cool for about 10 minutes. Top with the reserved green onions and serve warm with tortilla chips, celery sticks, crackers, or sliced baguette.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements: Stir in extra garlic, pickled jalapeños, diced roasted jalapenos, or 1/2 teaspoon smoked paprika for more flavor.
Add-In Options: Crispy bacon bits, sprinkle ranch seasoning, or extra cheese on top before baking.
Simple Substitutions: Swap in canned chicken for rotisserie. Use Greek yogurt in place of sour cream for a tangy twist.
Tips For Recipe Success: Always soften the cream cheese, discard chicken skin to avoid grease, and bake until the edges bubble for best texture.
I tested what type of chicken is best in buffalo dip. Here is what I found.
I have made this dip several times with my Instant Pot Shredded Chicken and Crock Pot Pulled Chicken. Both work great, however, the rotisserie chicken I picked up at the store was easiest.
Yes, assemble the dip a day in advance, cover, and refrigerate. Bake when ready to serve.
Absolutely. While rotisserie adds more flavor, canned chicken works for a quick shortcut. I like to use leftover shredded chicken also.
Yes, cool the baked dip completely, then freeze in airtight containers. Thaw overnight before reheating.
Hospitality Challenge
Set aside one upcoming game night to invite one new family or neighbor you do not know well, and keep it easy by centering the menu on your baked buffalo chicken dip. Make two small pans, one mild and one spicy, and place them beside bowls of chips, celery, and carrots. Add a simple touch of care by setting out a small stack of cards that say, “How can we pray for you this week?” Then, before the game starts or at halftime, offer a brief prayer of thanks for the food and for each person present, and be ready to share in a sentence how Christ has been your hope this week. As guests leave, send them home with a small container of dip and a kind note that says you are grateful for them.
Let this gathering be a quiet witness to Jesus as you welcome without fuss or pressure, remembering, “Show hospitality to one another without grumbling” (1 Peter 4:9, ESV).
Party Dip Recipes
- Sweet Creamy Pineapple Dip
- Easy Mexican Caviar (Texas Caviar Recipe)
- Fresh Shrimp Salsa
- Zesty Fried Pickle Dip
- Quick Creamy Sour Cream Dip
This baked buffalo chicken dip is creamy, cheesy, and easy to make ahead for parties, potlucks, or family game nights. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Baked Buffalo Chicken Dip
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Ingredients
- 8 ounces cream cheese, softened
- ½ cup sharp cheddar cheese, shredded
- ½ cup pepper jack cheese, shredded
- ½ cup ranch dressing, bottled
- ½ cup hot sauce, such as Frank’s RedHot
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper, optional, for extra heat
- 4 cups rotisserie chicken meat, chopped into bite-size pieces, white and dark meat
- ½ cup green onions, thinly sliced, white and green parts; save some for garnish
- ⅓ cup blue cheese, crumbled
Instructions
Prep the Oven and Cream Cheese
- Preheat oven to 350 degrees Fahrenheit.
- Place cream cheese in a microwave-safe bowl. Microwave on soften setting for about 2 minutes, or use medium-low power. Keep an eye on it so it softens but doesn’t melt.
Mix the Base
- In a medium bowl, stir together softened cream cheese, cheddar cheese, pepper jack cheese, ranch dressing, hot sauce, black pepper, garlic powder, and cayenne pepper (if using). Mix until smooth and creamy.8 ounces cream cheese, ½ cup sharp cheddar cheese, ½ cup pepper jack cheese, ½ cup ranch dressing, ½ cup hot sauce, ¾ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper
- Stir in chopped rotisserie chicken and most of the green onions. Mix well so the chicken is evenly coated.4 cups rotisserie chicken meat, ½ cup green onions
Bake the Dip
- Spread the mixture into a lightly greased 9×13 baking dish or pie pan.
- Sprinkle crumbled blue cheese evenly over the top.⅓ cup blue cheese
- Bake for 20 minutes, or until hot and bubbly.
Finish and Serve
- Remove from oven and let cool for about 10 minutes.
- Garnish with reserved green onions.
- Serve warm with tortilla chips, celery sticks, crackers, or sliced baguette.
Gina’s Notes and Tips
Recipe Tips
- Discard the rotisserie chicken skin. Only put the meat into this recipe. The skin will make the dip greasy. You can use white, dark meat, or a combination.
- Your cream cheese should be very soft so it blends well.
Storage and Reheating
- Room Temperature: Keep out no longer than 2 hours at a party.
- Fridge: Store leftovers in an airtight container up to 3–4 days.
- Freezer: Freeze baked dip in portions for up to 2 months. Thaw in the fridge overnight before reheating.