Name: Creamy Oven‑Baked Buffalo Chicken Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 16 ounces (450 g) brick-style cream cheese, softened; 1 cup ranch dressing; 1 cup buffalo sauce; 2 cups mild cheddar cheese, grated; 4 cups shredded cooked chicken (about 2½ large poached chicken breasts)

This Creamy Oven‑Baked Buffalo Chicken Dip is the ultimate hot appetizer I reach for when I want something bold, cheesy, and impossible to stop dipping into. Loaded with shredded chicken, rich cream cheese, ranch, buffalo sauce, and plenty of cheddar, this dip is a guaranteed hit for game day, parties, or just when I’m craving a warm, spicy snack. It bakes in under 30 minutes, making it a quick and easy go-to for any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 ounces (450 g) brick-style cream cheese, softened

1 cup ranch dressing

1 cup buffalo sauce

2 cups mild cheddar cheese, grated

4 cups shredded cooked chicken (about 2½ large poached chicken breasts)

Directions

I preheat the oven to 350°F (175°C).

In a large bowl, I beat the softened cream cheese with a handheld mixer until smooth.

I add the ranch dressing and buffalo sauce and mix until fully combined.

Then I stir in the grated cheddar and shredded chicken until evenly incorporated.

I spread the mixture into a casserole dish and bake for 20–25 minutes, until hot and bubbly around the edges.

I serve it warm with tortilla chips, crackers, celery sticks, or sliced baguette.

Servings and timing

Servings: Makes about 6 cups of dip

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories: Around 190 kcal per serving

Variations

Make it spicier: I add extra hot sauce or a pinch of cayenne if I want more heat.

Use blue cheese dressing: Instead of ranch, I swap in blue cheese dressing for a classic buffalo pairing.

Add toppings: I sometimes sprinkle extra cheddar on top before baking or add chopped green onions after baking.

Swap the cheese: I’ve tried Monterey Jack or pepper jack for a different flavor twist.

Slow cooker version: I’ve also made this in a slow cooker on low for 2–3 hours, stirring occasionally until warm and melted.

Storage/Reheating

To store leftovers, I transfer the dip to an airtight container and keep it in the refrigerator for up to 3 days. When I’m ready to reheat, I warm it in the oven at 350°F until bubbly again, or microwave individual portions in 30-second intervals, stirring in between, until hot.

FAQs

What kind of chicken should I use for buffalo chicken dip?

I usually use shredded poached chicken breasts, but rotisserie chicken or leftover grilled chicken works great too. The key is that it’s fully cooked and shredded or chopped finely so it mixes well.

Can I make this dip ahead of time?

Yes, I often assemble the dip ahead of time and store it in the fridge (unbaked) for up to 24 hours. When I’m ready to serve, I just bake it as directed.

Can I freeze buffalo chicken dip?

I don’t recommend freezing it because cream cheese can become grainy after thawing. It’s best enjoyed fresh or refrigerated for a few days.

What are the best dippers for this buffalo chicken dip?

I like using tortilla chips, baguette slices, celery sticks, or even carrot sticks. Crackers or pita chips also hold up really well.

How can I make this dip lighter?

I sometimes use light cream cheese and reduced-fat cheese or ranch to lighten things up a bit. Just know that the texture may be slightly different.

Conclusion

This Creamy Oven‑Baked Buffalo Chicken Dip is one of those easy recipes I always come back to. It’s simple, satisfying, and full of bold flavors. Whether I’m hosting friends or just want a warm, cheesy snack for myself, this dip delivers every single time.

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