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Baking dish filled with hot, creamy buffalo chicken dip topped with melted cheese, green onions, and a tortilla chip
Heba Mohamed

Classic Creamy Buffalo Chicken Dip

This Buffalo Chicken Dip combines shredded chicken, cream cheese, Frank’s RedHot, ranch or blue cheese dressing, cheddar, and Monterey Jack. Bake until hot and bubbly, then serve warm with tortilla chips, celery, or crackers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Dip Ingredients
  • 2 cups cooked chicken, shredded (rotisserie chicken works best)
  • 8 oz cream cheese, softened to room temperature
  • ½ cup Frank's RedHot Original Sauce
  • ½ cup Ranch dressing, or Blue Cheese dressing
  • 1 cup sharp Cheddar cheese, freshly shredded (divided)
  • ½ cup Monterey Jack cheese, freshly shredded (divided)
Optional Garnish
  • ¼ cup green onions finely sliced

Equipment

  • 8x8-inch Baking Dish or 9-inch Pie Dish
  • Mixing Bowl
  • Cheese Grater

Method
 

  1. Prep & Preheat: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a 9-inch pie dish.
  2. Combine Dairy & Sauce: In a medium mixing bowl, combine the softened cream cheese, Frank’s RedHot sauce, ranch or blue cheese dressing, half of the shredded Cheddar, and half of the Monterey Jack cheese. Mix until smooth.
  3. Fold in Chicken: Add the shredded chicken to the bowl and gently fold until evenly coated in the sauce mixture.
  4. Assemble: Transfer the mixture into the prepared baking dish and spread evenly. Top with the remaining Cheddar and Monterey Jack cheese.
  5. Bake: Bake uncovered for 20 to 25 minutes, or until the dip is hot, bubbly around the edges, and the top cheese is fully melted.
  6. Serve Let the dip rest for 5 minutes. Garnish with green onions, if using, and serve warm with tortilla chips, celery sticks, or crackers.

Notes

  • Shredded Cheese: Freshly shredded cheese can help the dip melt smoothly, though pre-shredded cheese can also be used.
  • Make Ahead: Assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, remove the cover and bake at 350°F for 25–30 minutes, or until hot and bubbling.
  • Slow Cooker Method: Add the shredded chicken, cream cheese, hot sauce, dressing, and both cheeses to the slow cooker. Cover and cook on LOW for 2–3 hours or HIGH for 1–1½ hours, stirring occasionally, until the dip is hot and the cheese has melted. Cooking times may vary by slow cooker. Switch to WARM for serving, and garnish with green onions just before serving.