Baked Buffalo Chicken Dip with Ranch and Blue Cheese

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This buffalo chicken dip combines shredded chicken, tangy hot sauce, creamy cheese, and cool ranch into one addictive, bubbling dip.

It tastes like buffalo wings in dip form and comes together in about 30 minutes.

Why You’ll Love It

  • All the flavor of buffalo wings without the mess
  • Uses rotisserie chicken for quick prep
  • Creamy, tangy, and slightly spicy
  • Serves a crowd with minimal effort
  • Always the first dip to disappear at parties

Ingredients

  • 2 cups shredded cooked chicken (about 1 pound, from rotisserie or poached)
  • 8 ounces cream cheese, softened
  • 1/2 cup Frank’s RedHot sauce (or your preferred hot sauce)
  • 1/2 cup ranch dressing
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup crumbled blue cheese, divided
  • 2 green onions, thinly sliced (optional, for garnish)
  • Celery sticks, tortilla chips, or crackers for serving

Steps

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the softened cream cheese, hot sauce, and ranch dressing.
  3. Stir until smooth and well combined.
  4. Add the shredded chicken and mix until evenly coated.
  5. Fold in 3/4 cup of the cheddar cheese and 1/4 cup of the blue cheese, reserving the rest for topping.
  6. Transfer the mixture to a 9-inch oven-safe skillet or baking dish and spread it evenly.
  7. Top with the remaining cheddar and blue cheese.
  8. Bake uncovered for 20–25 minutes until the dip is bubbling around the edges and the cheese is melted and lightly browned.
  9. Let cool for 5 minutes before serving.
  10. Garnish with sliced green onions if using.
  11. Serve warm with celery sticks, tortilla chips, or crackers.

Helpful Tips and Substitutions

Use a store-bought rotisserie chicken to save time—one chicken yields about 3–4 cups of shredded meat.

Shred the chicken finely for better distribution throughout the dip.

If you don’t like blue cheese, skip it entirely and add more cheddar or use a Mexican cheese blend.

Adjust the hot sauce to your heat preference—start with 1/3 cup for milder dip.

Frank’s RedHot is the classic choice, but Cholula or Texas Pete work too.

For a lighter version, substitute Greek yogurt for half the cream cheese and use light ranch.

The cream cheese must be softened to avoid lumps—let it sit at room temperature for 30 minutes or microwave for 20 seconds.

A cast iron skillet keeps the dip warm longer when serving.

Serving Ideas

Set out a variety of dippers: tortilla chips, celery sticks, carrot sticks, pita chips, or sliced baguette.

Serve directly in the baking dish or skillet to keep it warm.

Place on a warming tray if serving at a party over several hours.

Drizzle extra ranch or blue cheese dressing on top before serving for presentation.

Turn leftovers into buffalo chicken quesadillas, stuffed peppers, or a topping for baked potatoes.

Make-Ahead and Storage

Assemble the dip up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate unbaked.

Add 5–10 minutes to the baking time if baking straight from the refrigerator.

Store baked leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a 350°F oven for 15–20 minutes or microwave individual portions for 1–2 minutes.

This dip can be frozen for up to 2 months.

Thaw overnight in the refrigerator and reheat in the oven until bubbling.

The texture may be slightly less creamy after freezing but the flavor stays great.

The Dip Everyone Asks About

This buffalo chicken dip hits every note—creamy, tangy, spicy, and cheesy.

It takes minutes to throw together and always gets devoured.

Keep the ingredients on hand and you’ll be ready for any last-minute gathering.

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