Classic Buffalo Chicken Dip in the Oven

Here is my favorite buffalo chicken dip recipe, baked right in the oven, with tender shredded chicken, three types of cheese, tangy hot sauce, and ranch seasoning for the perfect game day snack.

This buffalo chicken dip is what I bring to every party and potluck because it disappears in minutes. I always make a double batch now since everyone goes back for seconds with their chips and veggies. Nothing better than a warm, cheesy dip straight from the oven, right?

What Kind of Chicken Should I Use?

You can use either chicken breasts or chicken thighs for this dip, and both will turn out great. Thighs tend to be a bit more forgiving since they stay moist even if you accidentally overcook them, while breasts are leaner if that’s what you prefer. If you’re short on time, you can even use a rotisserie chicken from the store – just shred up the meat and skip the cooking step entirely. Whether you go with fresh or pre-cooked chicken, make sure to shred it really well so it mixes evenly throughout the dip and gives you that perfect texture in every bite.

Options for Substitutions

This dip is pretty forgiving when it comes to swapping ingredients:

• Chicken: You can use rotisserie chicken to save time – just shred about 3 cups worth. Leftover cooked chicken works great too.
• Cream cheese: Greek yogurt can replace half the cream cheese if you want to lighten things up a bit. Just make sure it’s full-fat so the dip stays creamy.
• Cheddar and mozzarella: Feel free to use whatever cheese you have on hand. Monterey Jack, pepper jack, or even a Mexican blend all work well here.
• Sour cream: Plain Greek yogurt makes a good substitute if you’re out of sour cream, though the tang will be slightly different.
• Ranch dressing packet: If you don’t have a packet, mix 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon onion powder, and ½ teaspoon garlic powder as a replacement.
• Hot sauce: Frank’s RedHot is traditional, but any buffalo-style hot sauce works. For less heat, cut the amount in half and add more to taste.
• Blue cheese: Not a fan of blue cheese? Just leave it out or add extra cheddar instead. The dip will still taste great.

Watch Out for These Mistakes While Baking

The biggest mistake people make with buffalo chicken dip is adding cold cream cheese straight from the fridge, which creates lumps that never fully blend – let it sit at room temperature for 30 minutes or microwave it for 20-30 seconds to soften it first.

Another common error is forgetting to drain the shredded chicken well after cooking, as excess broth will make your dip watery and prevent it from getting that thick, creamy texture everyone loves.

Don’t skip stirring the dip halfway through baking if you notice the edges bubbling too much, and resist the urge to crank up the oven temperature to speed things along, since this can cause the cheese to separate and become greasy instead of smooth and melty.

What to Serve With Buffalo Chicken Dip?

This dip is all about having plenty of things to scoop it up with, so I always set out tortilla chips, crackers, and celery sticks for a nice variety. If you want to make it more of a meal, slider buns or small dinner rolls work great for turning the dip into mini sandwiches that everyone can grab. I also like putting out some carrot sticks and bell pepper slices alongside the celery since they hold up well to the thick, creamy dip. For game day or parties, you can serve it with pretzels, pita chips, or even toasted baguette slices if you’re feeling fancy.

Storage Instructions

Store: Buffalo chicken dip keeps really well in the fridge. Just transfer any leftovers to an airtight container and it’ll stay good for up to 4 days. I actually think it tastes even better the next day once all the flavors have had time to hang out together!

Freeze: This dip freezes surprisingly well for up to 3 months. Let it cool completely, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge before reheating.

Reheat: Pop the dip back in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again. You can also microwave individual portions for 1-2 minutes, stirring halfway through. If it seems a bit thick after storing, just stir in a splash of milk or chicken broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 250-280 g
• Fat: 260-290 g
• Carbohydrates: 40-60 g

Ingredients

For the chicken:

• 1.5 lb chicken
• 1 cup chicken broth
• 2.5 tsp garlic salt
• 2.5 tsp garlic powder
• 1 tbsp paprika
• 0.75 tsp salt
• 0.5 tsp black pepper

For the dip:

• 20 oz cream cheese (softened to room temperature)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream (I prefer Daisy brand)
• 4 green onions (sliced)
• 1 packet ranch dressing mix
• 2.5 tsp garlic salt
• 0.75 tsp onion powder
• 1.25 cup hot sauce (Frank’s RedHot is a classic for buffalo flavor)
• 0.5 tsp black pepper
• 0.25 cup blue cheese (crumbled)

Step 1: Season and Cook the Chicken

• 1.5 lb chicken
• 1 cup chicken broth
• 2.5 tsp garlic salt
• 2.5 tsp garlic powder
• 1 tbsp paprika
• 0.75 tsp salt
• 0.5 tsp black pepper

Combine the chicken broth, garlic salt, garlic powder, paprika, salt, and black pepper in a pressure cooker or slow cooker.

Add the chicken and cook until fully tender and easily shredded.

For a pressure cooker, cook on high for 20 minutes then allow 10 minutes natural pressure release.

For a slow cooker, cook on low for 8-10 hours.

Once cooked, remove the chicken to a cutting board, shred it finely with two forks, and discard the cooking liquid.

Step 2: Prepare the Oven and Baking Dish

Preheat your oven to 350°F while the chicken finishes cooking.

This ensures the oven reaches temperature by the time you’re ready to bake the dip.

Step 3: Build the Dip Base

• 20 oz cream cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream
• 1 packet ranch dressing mix
• 1.25 cup hot sauce
• 2.5 tsp garlic salt
• 0.75 tsp onion powder
• 0.5 tsp black pepper
• shredded chicken from Step 1
• green onion bottoms

In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, sour cream, ranch dressing mix, hot sauce, and the remaining garlic salt and onion powder.

Stir until smooth and well combined.

I like to use a whisk here rather than a spoon—it breaks up the cream cheese faster and creates a creamier texture.

Fold in the shredded chicken from Step 1 and the sliced green onion bottoms, stirring gently until evenly distributed.

Step 4: Assemble and Top the Dip

• dip mixture from Step 3
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 0.25 cup blue cheese
• green onion tops

Transfer the dip mixture from Step 3 into a 9×13 inch baking dish or similar size casserole.

Spread it in an even layer.

Top with additional shredded cheddar and mozzarella cheeses, then scatter the crumbled blue cheese evenly over the surface.

Finish with the reserved sliced green onion tops.

Step 5: Bake Until Bubbly and Golden

• assembled dip from Step 4

Bake the assembled dip in the preheated 350°F oven for 20 minutes, until the cheese on top is melted, bubbly at the edges, and lightly golden.

I find that the edges bubble first—that’s your signal it’s almost ready, so watch for the top cheese to begin browning slightly.

Remove from the oven and let rest for 2-3 minutes before serving to allow the dip to set slightly.

Classic Buffalo Chicken Dip in the Oven

Delicious Classic Buffalo Chicken Dip in the Oven recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 cups of dip

Calories 3900 kcal

Ingredients

  

For the chicken::

• 1.5 lb chicken
• 1 cup chicken broth
• 2.5 tsp garlic salt
• 2.5 tsp garlic powder
• 1 tbsp paprika
• 0.75 tsp salt
• 0.5 tsp black pepper

For the dip::

• 20 oz cream cheese (softened to room temperature)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream (I prefer Daisy brand)
• 4 green onions (sliced)
• 1 packet ranch dressing mix
• 2.5 tsp garlic salt
• 0.75 tsp onion powder
• 1.25 cup hot sauce (Frank's RedHot is a classic for buffalo flavor)
• 0.5 tsp black pepper
• 0.25 cup blue cheese (crumbled)

Instructions

 

• Combine the chicken broth, garlic salt, garlic powder, paprika, salt, and black pepper in a pressure cooker or slow cooker. Add the chicken and cook until fully tender and easily shredded. For a pressure cooker, cook on high for 20 minutes then allow 10 minutes natural pressure release. For a slow cooker, cook on low for 8-10 hours. Once cooked, remove the chicken to a cutting board, shred it finely with two forks, and discard the cooking liquid.
• Preheat your oven to 350°F while the chicken finishes cooking. This ensures the oven reaches temperature by the time you're ready to bake the dip.
• In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, sour cream, ranch dressing mix, hot sauce, and the remaining garlic salt and onion powder. Stir until smooth and well combined. I like to use a whisk here rather than a spoon—it breaks up the cream cheese faster and creates a creamier texture. Fold in the shredded chicken from Step 1 and the sliced green onion bottoms, stirring gently until evenly distributed.
• Transfer the dip mixture from Step 3 into a 9x13 inch baking dish or similar size casserole. Spread it in an even layer. Top with additional shredded cheddar and mozzarella cheeses, then scatter the crumbled blue cheese evenly over the surface. Finish with the reserved sliced green onion tops.
• Bake the assembled dip in the preheated 350°F oven for 20 minutes, until the cheese on top is melted, bubbly at the edges, and lightly golden. I find that the edges bubble first—that's your signal it's almost ready, so watch for the top cheese to begin browning slightly. Remove from the oven and let rest for 2-3 minutes before serving to allow the dip to set slightly.