Buffalo Chicken Dip Recipe
This easy buffalo chicken dip makes the perfect Game Day dish. As I talk about in my cookbook Love Language of the South, here in Alabama, “fall is football and football is life.” Game Day tailgating and watch parties are a huge deal, and we take our snacks as seriously as our college football. This creamy, spicy dip always scores big!
You can serve this dip alongside other favorite appetizers and finger foods like Fried Pickles, Domino’s Style Pizza, and Fried Chicken Wings with Honey Garlic Drizzle.
Get all my best Game Day recipes here.
What ingredients are in buffalo chicken dip?
If you like your hot buffalo wings in dip form, this recipe is for you. This oven-baked buffalo chicken dip uses simple ingredients that you may already have on hand.
- cooked, shredded chicken: I use boiled chicken breasts; you could use thighs or a whole rotisserie chicken. Canned chicken will work in a pinch, but it lacks the flavor of fresh, preferably free range chicken.
- three kinds of cheese: a good quality cream cheese and shredded mozzarella and cheddar (you could use pepper jack for an extra kick)
- your favorite ranch dressing, or blue cheese if you prefer
- hot sauce like Tabasco (of course!)
- salt, pepper, and garlic powder
- the breadcrumb topping: Panko, butter, and chopped fresh parsley
- optional: grate extra cheese and sprinkle baked chicken dip with green onions
What do you eat with buffalo chicken dip?
With its creamy texture and spicy kick, this cheesy dip complements the flavors of just about any veggies, bread, or chips. Try carrot and celery sticks, radishes, crackers, tortilla chips, or baguette slices. You can serve your favorites alongside the casserole dish or around a large bowl of dip.
I love spooning this dip onto a warm, homemade roll! You can also scoop it onto a hot baked potato. As filling, roll buffalo chicken dip up in a wrap to make the perfect high-protein finger food.
How long will this dish keep in the fridge?
Packed in an airtight container, buffalo chicken dip will keep in the refrigerator for 3-4 days. You can warm it up in the microwave, which makes it a great choice for potlucks.
Buffalo Chicken Dip
Ingredients
For the Creamy Dip
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 ounces cream cheese, softened
- 1 cup ranch dressing
- 1 cup hot sauce I used Tabasco
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper
- 1 teaspoon garlic powder
- 1.5 cups mozzarella cheese, shredded & divided
- 1.5 cups cheddar cheese, shredded & divided
For the topping
- 1 cup Panko breadcrumbs
- 1 cup parsley
- ½ stick butter, melted
Instructions
- Preheat oven to 350 degrees F and prepare a 9×9-inch pan.
- In a medium saucepan over medium heat, add the cream cheese, dressing, hot sauce, salt, pepper, and garlic powder. Stir until completely melted. Turn off the heat. Add the chicken, 1 cup mozzarella, and 1 cup of the cheddar cheese and stir until completely incorporated.
- In a medium bowl, stir the Panko, parsley, and butter until combined. Spread the mixture evenly over the dish and bake in the oven for about 25 minutes, or until the chicken dip is browned and bubbly. Serve with sliced carrots, celery sticks, chips, crackers, or rolls.
