There’s a reason why everyone loves Buffalo Chicken Dip! This spicy party food appetizer is full of classic buffalo wing flavors. Use Frank’s Red Hot for the best buffalo chicken dip recipe ever!
Buffalo Chicken Dip is a classic American favorite dip. It’s full of cheesy goodness. It’s always a party favorite that people chow down on. You can use crackers, a sliced baguette, or celery for dipping. Most things taste good when smothered with spicy cheese. I prefer using Frank’s Red Hot for the hot wing sauce. I find that it has the best flavor.
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Don’t like bleu cheese? I get it. Bleu cheese is a flavor you either love or hate. You can substitute ranch dressing in place of the bleu cheese dressing in this recipe. Then use crumbled feta on top in place of the crumbled bleu cheese.
How do you cook chicken for buffalo chicken dip?
BOILING: One of the easiest ways to cook chicken for buffalo chicken dip is to boil the chicken in seasoned water or chicken broth. Bring a medium-sized saucepan of water to a boil and season with 2 teaspoons salt and 1 teaspoon black pepper OR use chicken broth. Place 2 to 3 chicken breasts into the boiling water. Bring the water back to a simmer, reduce the heat to medium, and simmer for 15 to 20 minutes until chicken is no longer pink inside and is cooked to an internal temperature of 165 degrees F.
PRE-COOKED: You can also use cooked rotisserie chicken from your grocery store. Many large chains also offer pre-cooked and chopped chicken.
BAKING: Another option is to bake your chicken. Place chicken breasts into a lightly greased 9×13 pan. Season with salt and pepper. Bake in a 375 degree oven for 20-25 minutes until chicken is cooked to an internal temperature of 165 degrees F.
We love buffalo flavors in our house. If you do too you may want to check out our recipe for Baked Buffalo Chicken Nuggets which are a huge family favorite. For more fun appetizer be sure to check out our round up of 20 Score-Worthy Game Day Recipes. We’ve got a lot more spicy, cheesy goodness going on there. Buffalo Chicken Dip is a perfect game day food in addition to a regular party favorite.
Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual, and I’ve always got you covered with my very own cooking show. Be sure to check it out!
Buffalo Chicken Dip Recipe
Best Buffalo Chicken Dip
Ingredients
- 2 8 ounce packages cream cheese (softened)
- 1 cup bleu cheese dressing
- 1 cup buffalo hot wing sauce
- 2 cups shredded sharp cheddar cheese
- 2 cups cooked chicken diced
- 6 ounces crumbled bleu cheese.
- 4 celery ribs
- 1 baguette
Instructions
- Preheat an oven to 400 degrees F. Lightly grease an 8x8 pan.
- Use a hand mixer to beat cream cheese until fluffy. Stir in bleu cheese dressing, hot sauce, cheddar cheese, and cooked chicken until thoroughly mixed.
- Spread cheese mixture out into the prepared pan. Top with crumbled bleu cheese. Bake in the prepared pan for 20-25 minutes until cheese is melted and bubbly.
- Meanwhile, cut celery into sticks and slice baguette.
- Serve dip hot with celery sticks and baguette slices for dipping.
Nutrition
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Tesee says
This is my favorite of all the buffalo chicken dip recipes! I use blue cheese dressing because I absolutely love blue cheese and I’ve also found that I like a good dose of garlic in my buffalo recipes so I’ve started replacing one of the blocks of cream cheese with block of Boursin cheese. It provides a real depth of flavor without altering the main flavor profile. I also like it a little spicier so I add in a couple shakes of red pepper flakes.
Rebecca Stone says
So yummy!!
Christine says
So happy to see real Buffaloians sticking up for our beloved chicken wing! Theres no ranch in wing dip. Eat it with blue cheese or don’t eat it at all!!
AnnaE says
How long can the dip last? Thanks!
Rachel Farnsworth says
It lasts 5 to 7 days refrigerated.
Racheal says
I made this for my work pot-“cluck” tonight (chicken recipes only, haha)!
I accidentally left my cheese on the oven as it preheated and ended up using what was NOT melted and a little old cheddar, unfortunately. But it’s still amazing! Just the right amount of spicy and bitter.
Hopefully it goes well at work! Thanks for the recipe.
Emily says
Excited to make this for Super Bowl shenanigans today! Thanks!!
Ruth Chambers says
Could I use this exact recipe, but add pasta to it? Would it be moist enough? I’ve been searching for a buffalo chicken casserole recipe with these exact ingredients.
Rachel Farnsworth says
It’d be a crazy rich and decadent pasta.
JC says
So I had a similar dip but mayo was substituted for the cream cheese…it also was delicious,
Bluecheeselvr says
I’m also from Buffalo, and can confirm blue cheese is mandatory for an authentic wing dip. I appreciate that this recipe sticks to tradition, while.offering options for those who don’t like blue cheese. Looks delish! I’ll be making this (with rotisserie chicken) for the playoffs today.
Missouri says
Making this RIGHT NOW for our NYE ’18 party!
KK says
Making this for the second time this week. It’s delicious! Just the right amount of spicy. I serve it with celery sticks and tortilla scoops.
Caryn says
Nice reply to the anonymous naysayer. This looks delicious!
Isabel says
I can’t wait to make this, it looks yummy!
Anon says
Im sorry, but you don’t use ranch or blue cheese in real wing dip.
Rachel Farnsworth says
That’s weird. I do. I’m not sure why you would think that I don’t. Ooooooh, maybe you meant to say that you don’t personally use that in your recipe. That’s fine.
Laura says
Wow not from Buffalo if no blue cheese
Some people. Lol
Tim says
If your from Buffalo , Oh yes you do use blue cheese its not true buffalo chicken wings dip if you don’t.
Kim says
EXACTLY TIM! I AM from Buffalo,N.Y. , Born and raised! No self- respecting buffalonian would have it any other way. Besides, although not everyone likes bleu cheese , it IS a part of the ORIGINAL way to serve and eat chicken wings. #ANCHOR BAR CHICKEN WINGS #ORIGINAL HOUSE OF CHICKEN WINGS
rick arts says
bleu cheese is always involved
Tracey says
I can see maybe not using ranch, but blue cheese? I mean that’s original. If your not going to use blue cheese (or sub ranch for those that don’t like blue cheese) what in tarnashins are you going to use? Would love to see your recipe I’m intrigued as to how you think this should be made.?
I too am from NY and this recipe is da bomb.