Buffalo Chicken Dip

Buffalo Chicken Dip is an easy recipe that will be the star of your next party. The recipe uses rotisserie chicken for convenience, added flavor and tenderness. The results are savory, cheesy, gooey, and packed with flavor! Best of all, this buffalo chicken dip recipe is ready in less than 30 minutes, and leftovers can be easily reheated. You’ll definitely want to serve this to guests, because it’s hard not to eat the entire batch at once! 

A closeup of buffalo chicken dip in a baking dish, fresh from the oven, with a lifted spoon displaying gooey cheese.

When it comes to homemade chicken wings, I tend to go with less traditional flavors (for example, check out my honey garlic chicken wings and sesame hoisin wings).

However, when it comes to this cheesy buffalo chicken dip, I prefer the classic buffalo chicken wing flavors. The subtle bite and acidity of the hot sauce pairs so well with the creaminess of the other dip ingredients (cream cheese, sour cream, blue cheese… this is not a low fat recipe).

Also, people go nuts for this stuff. If you’re entertaining more than 6 people, you might want to consider having a second batch ready to throw in the oven!

Ingredients for Frank's buffalo chicken dip recipe

How to Make Buffalo Chicken Dip

  • If you like classic buffalo wings and want that exact flavor, I recommend using Frank’s RedHot Sauce with this dip recipe. That will give you the flavor you’re seeking. However, I’ve also used Cholula Hot Sauce with great success! I can’t confirm how other brands will work, but I’d imagine many will be fine as long as they don’t have an overpowering heat level or unique flavor (so, don’t use a pineapple hot sauce).
  • I like using shredded rotisserie chicken without the skin. It’s a time saving step, and I think the chicken is more flavorful and delicate. I use both the white and dark meat. This recipe doesn’t use an entire rotisserie chicken, so if I don’t
  • have plans for the leftovers, I freeze them in a resealable bag. I usually have the perfect amount for a half portion of my rotisserie chicken tacos.
  • If you don’t want to buy a whole rotisserie chicken, you can substitute cooked, shredded chicken breasts. I recommend poaching them to prevent drying out.

Ingredients for buffalo chicken dip, layered in an 8x8 pan, ready to bake.

Can you make buffalo chicken dip in a crock pot?

You sure can! Everything in this recipe is already cooked, so the oven is simply heating the ingredients and melting the cheese. All you need to do is place the ingredients in your slow cooker and set it on low for 1-2 hours.

How long can you leave dips sitting out?

According to the FDA, once the dip is at room temperature, it can’t stay out longer than two hours.

You can use the slow cooker method I referenced above to keep the dip hot, meaning you’ll be able to leave it out longer. However, when I serve this buffalo chicken dip to guests, it never lasts for very long!

An overhead shot of Buffalo Chicken Dip, just out of the oven.

Looking for more dip recipes?

You may also like my Hot Crab Dip, Chorizo Queso Blanco Dip, and Parmesan Beer Cheese Dip with Crispy Shallots!

Buffalo chicken dip being scooped with a spoon. Oozing cheese dripping back into the pan.
Print Pin Recipe

Buffalo Chicken Dip

5 from 6 votes
This buffalo chicken dip recipe uses rotisserie chicken for added flavor and tenderness. The results are easy, cheesy, and packed with flavor! Best of all, leftovers reheat perfectly.
Course Appetizer
Cuisine American
Keyword buffalo chicken dip
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 8
Calories 235

Ingredients

  • 8 ounces cream cheese, cubed and softened
  • 1/2 cup sour cream
  • 1/2 cup hot sauce, plus more if desired (see notes for recommendations)
  • 3/4 cup + 2 tablespoons crumbled blue cheese, divided
  • 1/2 cup finely chopped green onions, divided (approximately 8 green onions)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups shredded rotisserie chicken (discard skin; chicken breasts may be substituted)
  • 1/2 cup shredded mozzarella cheese
  • Crackers, crostini or celery for serving

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the cream cheese, sour cream, hot sauce, 3/4 cup blue cheese, 1/4 cup green onions, salt, pepper, and garlic powder, stirring until most or all patches of cream cheese are blended with the hot sauce. Add the rotisserie chicken and stir until evenly combined.
  • Spread evenly into an 8x8 baking dish or 9-inch pie dish (Note: any similar sized baking dish will work). Sprinkle the mozzarella on top along with the remaining blue cheese and green onions.
  • Bake for 20 to 25 minutes, until hot and bubbly. You can optionally drizzle a bit more hot sauce on top before serving. Enjoy with crackers, crostini or celery.
  • Store in an airtight container in the refrigerator for up to 5 days. To reheat leftovers, place in a microwave-safe dish, cover, and heat on HIGH power in 30-45 second increments, stirring, until hot.

Notes

I recommend using Frank's RedHot Sauce with this dip if you enjoy the taste of traditional buffalo wings. However, I have also used Cholula Hot Sauce with great results! I can’t personally speak for how other hot sauces will substitute, but I’d imagine many will work as long as they don’t have an overpowering heat level or unusual flavor profile.

Nutrition

Calories: 235kcal | Carbohydrates: 2g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 908mg | Potassium: 257mg | Sugar: 1g | Vitamin A: 13% | Vitamin C: 14.3% | Calcium: 14.8% | Iron: 2.3%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

 

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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