Recipes Appetizers and Snacks Dips and Spreads Recipes Buffalo Chicken Dip Recipes The Best Buffalo Chicken Dip 4.8 (6) 6 Reviews 3 Photos This easy Buffalo chicken dip recipe is one of the very best, and because it's served at room temperature it's perfect for a party! It calls for freshly cooked chicken, cheese, and hot sauce to make a super rich and creamy dip with the perfect amount of tang. I highly recommend the optional blue cheese crumbles on top! Serve with celery and carrot sticks or corn chips. Submitted by NicoleMcmom Updated on January 23, 2025 Save Rate Print Share Close Add Photo 3 Prep Time: 20 mins Cook Time: 1 hr 30 mins Additional Time: 25 mins Total Time: 2 hrs 15 mins Servings: 24 Yield: 6 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 3 (6 ounce) skinless, boneless chicken breast halves 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder cooking spray 2 (8 ounce) packages cream cheese, softened 1 cup ranch dressing 1 cup hot sauce (such as Frank's RedHot) 1½ cups shredded Cheddar cheese 1/3 cup crumbled blue cheese 3 stalks green onion, green parts only, thinly sliced Directions Preheat the oven to 350 degrees F (175 degrees C). Place chicken onto a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch onto a rimmed baking sheet. Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly. Meanwhile, increase the oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray. Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined. Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese. Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve. Cook’s Note I think using freshly cooked chicken (rather than canned chicken) really makes a difference. You can bake the chicken up to two days ahead and store it in the refrigerator until ready to prepare the dip. I Made It Print Nutrition Facts (per serving) 175 Calories 15g Fat 1g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 175 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 44mg 15% Sodium 558mg 24% Total Carbohydrate 1g 1% Dietary Fiber 0g 0% Total Sugars 1g Protein 8g 16% Vitamin C 7mg 8% Calcium 83mg 6% Iron 1mg 3% Potassium 95mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.