My Mom’s Famous Buffalo Chicken Dip is layers of spicy dip bliss! Easy to make, and anytime I go to a party our friends ask me to bring it!
When it comes to party appetizer recipes, easy buffalo chicken dip is the king of all recipes. Who doesn’t love hot sauce doused chicken combined with creamy blue cheese or ranch and cream cheese? Crazy people, that’s who! When we have friends over to watch football, we can put a pan of this dip down no problem. Just be sure to buy extra crackers for dipping. Once you taste this dip you can’t stop!
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The first I had this dip was at Eddie’s birthday party. My mom brought this buffalo chicken dip recipe to take some of the stress off my cooking list. She’s the best. I had a couple of bites of dip amid the party fray and I became completely obsessed with it. I didn’t share the leftovers and I was asking her for the recipe the very next day.
It’s been over 6 years since that party, and I still fantasize about this dip. I make it all the time when we go to our friend Treena’s house for Ohio State football games. Even her friends are fixated on this buffalo chicken dip. If I pop on Facebook and ask Treena what I should bring over, other people will start chiming in to request it. This dip has a reputation.
How to Make Buffalo Chicken Dip
Preheat oven to 375 degrees F.
In a saucepan over medium heat, melt together blue cheese dressing and cream cheese. Stir often to prevent burning. Once smooth, remove from the heat and set aside. (You don’t want big clumps of cream cheese.)
Add chicken to a mixing bowl. Use a fork to shred chicken. Pour in hot sauces and stir until chicken in coated in sauce.
Spread the chicken mixture in an even layer in the bottom of a 9-inch x 13-inch baking dish. Spread the cream cheese mixture over the chicken. Sprinkle the Monterrey Jack cheese all over the cream cheese.
Bake for 35 to 40 minutes until the top is golden and dip is bubbling. Remove from the oven and serve warm or at room temperature.
A couple of notes about the ingredients for this recipe.
- Hot Sauce – For year’s I only used Frank’s in my buffalo chicken dip. It’s great and everything I wanted. But… Mike got me a bottle of The Classic from Heatonist (It’s from one of our favorite YouTube shows, Hot Ones) and I’ve been dying to make something with it. The Classic totally upped the anti on this dip. It added a little extra spice and depth of flavor. I highly recommend the sauce mix. Or you can stick with Frank’s. This buffalo chicken dip is great both ways.
- Chicken – I’ve only ever used canned chicken for this recipe. It’s moist, I can pop a can and throw it in a bowl, and it cuts down on total recipe time. The recipe calls for 40-ounces of canned chicken, but you can get away with three 12.5-ounce cans just fine. Don’t stress about getting exactly 40-ounces (4 x 10-ounce cans). Sometimes the store I’m at doesn’t have ’em. I get it.
How do you reheat buffalo chicken dip in the oven?
- Oven method: Take the pan of leftover dip out of the fridge, cover in foil (if it’s not already), and place it in the oven. Preheat oven to 350 degrees F. Cook until dip is bubbling along the edges, about 20 minutes.
- Microwave method: Scoop the leftover dip into microwave-safe dish. Heat for 30 seconds, stir. Heat in 30-second intervals, stirring between heating, until warmed through.
What goes with buffalo chicken dip?
There are some many things you can serve with this dip! We love Wheat Thins for dipping, but celery or carrot sticks would be delicious too. We’ve also used tortilla chips, crostini (toasted bread slices), and I’ve even turned the leftover dip into a quesadilla before.
Who invented buffalo chicken dip?
Oooo! Good question! Buffalo chicken wings are said to have been invented at the Anchor Bar in Buffalo, New York in 1964. From there all kinds of buffalo chicken flavored dishes came into the world. So Teresa Bellissimo, the mother of buffalo wings, gets the credit.
Grab the hot sauce and make these buffalo-flavored recipes!
When I dip, you dip, we dip!
- French Onion Dip
- Chili Cheese Dog Dip
- Hissy Fit Dip
- Queso Fundido con Chorizo
- Beer Bacon and Cheese Dip Recipe
- More appetizer recipes…
- Preheat oven to 375 degrees F.
- In a saucepan over medium heat, melt together blue cheese dressing and cream cheese. Stir often to prevent burning. Once smooth, 5 to 8 minutes, remove from the heat and set aside. (You don't want big clumps of cream cheese.)
- Add chicken to a mixing bowl. Use a fork to shred chicken. Pour in hot sauces and stir until chicken in coated in sauce.
- Spread the chicken mixture in an even layer in the bottom of a 9-inch x 13-inch baking dish. Spread the cream cheese mixture over the chicken. Sprinkle the Monterrey Jack cheese all over the cream cheese.
- Bake for 35 to 40 minutes until the top is golden and dip is bubbling. Remove from the oven and serve warm or at room temperature. We like our dip with Wheat Thins.
- Canned chicken: you can use four 10-ounces cans or three 12.5-ounce cans. I've done both and the dip comes out great either way. Don't stress about having the exact amount of chicken. Conversely, you could use leftover shredded chicken too, but the canned stuff is nice and moist.
- Hot sauce: I've made this dip with 6 ounces of Frank's for years. The Classic brings great depth of flavor and a little extra spice, but you can go all Frank's if you prefer.