Easy Buffalo Chicken Dip

Here is my favorite version of Joanna Gaines’ buffalo chicken dip, with shredded chicken, cream cheese, plenty of cheddar, Frank’s RedHot sauce, and a little crumbled blue cheese on top.

This buffalo chicken dip is always the first thing to disappear at our game day parties. I usually make a double batch now because everyone keeps going back for more with their corn chips. Nothing better than a warm, cheesy dip that you can throw together in minutes, right?

What Kind of Chicken Should I Use?

For this buffalo chicken dip, you have a few options when it comes to the chicken. Rotisserie chicken from the grocery store is probably the easiest route – just shred it up and you’re ready to go. If you prefer to cook your own, you can poach, bake, or even use leftover grilled chicken breast. Canned chicken also works in a pinch if that’s what you have in your pantry. The key is making sure the chicken is fully cooked and shredded into bite-sized pieces so it mixes well with the creamy sauce and gets that buffalo flavor in every bite.

Options for Substitutions

This buffalo chicken dip is pretty forgiving when it comes to swaps:

• Chicken breast: Rotisserie chicken works great here and saves time – just shred it up. You can also use canned chicken in a pinch, though fresh or rotisserie will give you better texture and flavor.
• Cream cheese: Greek yogurt or sour cream can replace half the cream cheese if you want a lighter version. Just know the dip will be a bit tangier and less thick.
• Cheddar: Monterey Jack, pepper jack, or a Mexican cheese blend all work well. Pepper jack adds extra heat if you’re into that.
• Hot sauce: Frank’s RedHot is the classic choice, but any buffalo-style hot sauce works. If you only have regular hot sauce, mix it with a tablespoon of melted butter to get that buffalo flavor.
• Chives: Green onions make a good substitute and add a similar fresh bite. You can also skip them entirely if needed.
• Corn chips: Tortilla chips, crackers, celery sticks, or carrot sticks all make good dippers. Pick whatever you like best.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with buffalo chicken dip is using cold cream cheese straight from the fridge, which leads to lumps that never fully blend in – make sure your cream cheese is truly softened at room temperature for at least 30 minutes before mixing.

Another common error is not shredding your own cheddar cheese, since pre-shredded varieties contain anti-caking agents that prevent smooth melting and can make your dip grainy instead of creamy.

Don’t skip the chilling step either, as this hour in the fridge allows all the flavors to come together and makes the dip much easier to serve without it being too runny.

Finally, taste your dip before serving and adjust the hot sauce level to your preference – different brands vary in heat, so you might need more or less than the recipe calls for depending on how spicy you like it.

What to Serve With Buffalo Chicken Dip?

This dip is perfect for game day or any party, and while corn chips are great, there are tons of other dippers that work really well too. I love serving it with celery sticks and carrot sticks for a classic buffalo wing vibe, plus they add a nice crunch and help cool down the heat. Crackers like Ritz or Club crackers are another favorite because they’re sturdy enough to scoop up plenty of dip without breaking. You can also set out some sliced baguette, pita chips, or even bell pepper strips if you want to mix things up and give your guests plenty of options.

Storage Instructions

Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It’s one of those dips that actually tastes great cold too, so you can snack on it straight from the fridge if you want!

Freeze: This dip freezes pretty well for up to 2 months. Just let it cool completely first, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the refrigerator.

Reheat: Warm it back up 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 about 1-2 minutes, stirring halfway through. Give it a good stir before serving since the ingredients might separate a bit during storage.

Estimated Nutrition

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

• Calories: 1750-1950
• Protein: 70-80 g
• Fat: 130-145 g
• Carbohydrates: 60-75 g

Ingredients

• 1 cup chicken breast (shredded into small bite-sized pieces for better distribution)
• 6 oz cream cheese (I prefer Philadelphia brand for the smoothest texture)
• 1.5 cups cheddar (shredded from a block for better melting)
• 1.25 cups hot sauce (I always use Frank’s RedHot for that classic flavor)
• 2.5 tbsp chives
• 0.75 tsp salt
• 0.75 tsp pepper
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 2 tbsp crumbled blue cheese
• corn chips

Step 1: Prepare and Combine the Base Ingredients

• 1 cup chicken breast, shredded
• 6 oz cream cheese
• 1.5 cups cheddar, shredded
• 1.25 cups hot sauce
• 0.75 tsp salt
• 0.75 tsp pepper
• 1 tsp garlic powder
• 0.5 tsp onion powder

In a large mixing bowl, combine the shredded chicken breast, cream cheese, shredded cheddar, Frank’s RedHot sauce, salt, pepper, garlic powder, and onion powder.

I like to add the cream cheese first and let it soften slightly at room temperature for a few minutes before mixing—this prevents it from clumping and ensures a smoother blend.

Using an electric mixer or stirring vigorously by hand, mix for 3 to 5 minutes until the dip reaches a smooth, creamy consistency with no visible cream cheese chunks.

The mixture should be well-combined and uniform in color.

Step 2: Chill and Set the Dip

• dip mixture from Step 1

Transfer the dip mixture to a serving bowl or dip-sized casserole dish and refrigerate for at least 1 hour.

This chilling time allows the flavors to meld together and the dip to set to the ideal creamy consistency.

For a warm dip, you can skip this step and proceed directly to serving, or transfer to a slow cooker set on low to keep it warm during serving.

Step 3: Finish and Serve

• dip mixture from Step 2
• 2 tbsp crumbled blue cheese
• 2.5 tbsp chives
• corn chips

Remove the dip from the refrigerator and give it a gentle stir to ensure it’s well-combined.

Top with the crumbled blue cheese and remaining fresh chives for a pop of color and extra flavor contrast.

I find that the blue cheese adds a sophisticated tang that balances the heat of the hot sauce beautifully.

Serve immediately with corn chips and any vegetables you like on the side.

Easy Buffalo Chicken Dip

Delicious Easy Buffalo Chicken Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4 cups of dip

Calories 1850 kcal

Ingredients

  

• 1 cup chicken breast (shredded into small bite-sized pieces for better distribution)
• 6 oz cream cheese (I prefer Philadelphia brand for the smoothest texture)
• 1.5 cups cheddar (shredded from a block for better melting)
• 1.25 cups hot sauce (I always use Frank's RedHot for that classic flavor)
• 2.5 tbsp chives
• 0.75 tsp salt
• 0.75 tsp pepper
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 2 tbsp crumbled blue cheese
• corn chips

Instructions

 

• In a large mixing bowl, combine the shredded chicken breast, cream cheese, shredded cheddar, Frank's RedHot sauce, salt, pepper, garlic powder, and onion powder. I like to add the cream cheese first and let it soften slightly at room temperature for a few minutes before mixing—this prevents it from clumping and ensures a smoother blend. Using an electric mixer or stirring vigorously by hand, mix for 3 to 5 minutes until the dip reaches a smooth, creamy consistency with no visible cream cheese chunks. The mixture should be well-combined and uniform in color.
• Transfer the dip mixture to a serving bowl or dip-sized casserole dish and refrigerate for at least 1 hour. This chilling time allows the flavors to meld together and the dip to set to the ideal creamy consistency. For a warm dip, you can skip this step and proceed directly to serving, or transfer to a slow cooker set on low to keep it warm during serving.
• Remove the dip from the refrigerator and give it a gentle stir to ensure it's well-combined. Top with the crumbled blue cheese and remaining fresh chives for a pop of color and extra flavor contrast. I find that the blue cheese adds a sophisticated tang that balances the heat of the hot sauce beautifully. Serve immediately with corn chips and any vegetables you like on the side.