This dip is an absolute hit! I’ve made it for a wine night with the girls, a Christmas Eve snack, and a Super Bowl spread ― and it never fails to satisfy.

You can easily adjust how spicy the dip is based on your choice of buffalo sauce and the amount of ranch dressing you use to cool it down. We love a decent kick, so we enjoy the bite that comes with Frank’s Hot Buffalo. However, if your crew has a lower spice tolerance, you can opt for Frank’s Buffalo, which is significantly milder and definitely on the safe side.

If I have the time, I bake and shred fresh boneless chicken breast before mixing all ingredients together. However, you can use canned chicken to keep the recipe SUPER easy and quick.

As a side note, I connected by blog to Pinterest, so feel free to pin this recipe for safekeeping ― you’ll have it on hand for your next appetizer adventure!

Hot & Creamy Buffalo Chicken Dip

A party pleasing favorite with enough kick to send you into the new year with a Super Bowl touchdown.
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 6 people

Equipment

  • 1 Large Casserole Dish
  • Tinfoil
  • 1 Medium Pot
  • 2 Forks
  • 1 Spatula Spoon
  • 1 Microwave-Safe Serving Bowl or Small Casserole Dish

Ingredients
  

  • 1 Cup Frank's Hot Buffalo Sauce For those that love spice, I highly recommend Frank's Hot Buffalo instead of Frank's Buffalo (there is a difference!). Frank's Buffalo is a good alternative if your crew can't handle that much spice, as it's significantly milder.
  • 1/4 Cup Light Ranch Dressing Ranch helps cool down the spice, so you can adjust the amount of ranch based on how spicy you want the dip to be. If you like it spicy, just add a little drizzle.
  • 1 8 Oz. Package Cream Cheese
  • 1/2 Bag Shredded Sharp Cheddar Cheese
  • 4 Boneless Chicken Breasts As an alternative to cooking your own fresh chicken, you can use canned chicken (2 big cans). Canned chicken makes the recipe super easy and quick.

Instructions
 

Shredded Chicken Breast

  • Preheat oven to 400F.
  • Place chicken in a casserole dish with some water to keep it moist. (The water level should be about half the height of the chicken.)
  • Bake chicken in then oven for around 25 minutes or until fully cooked.
  • Shred chicken using forks.

Dip

  • Combine shredded chicken with all ingredients in a medium pot on medium/high to melt the cheese. Keep stirring to break up the cheese as it melts. The dip is complete when it's all melted!
  • Serve with tortilla chips and veggies (carrots and celery taste great). We like getting Tostitos multigrain scoops or a bite-size variety for prime dipping!

Notes

  • Store in a microwave-safe serving bowl or small casserole dish. This makes for an easy heat-up wherever you serve the dish! We love our vintage CorningWare that has a lid. It’s served generations.
  • Using canned chicken makes this dip SUPER easy and quick if you don’t have time or energy to bake and shred fresh chicken.
  • Our favorite hot sauce for this recipe is Frank’s Hot Buffalo. In the photo for this blog post, you’ll see Frank’s Buffalo, but that’s only because Hot Buffalo was out of stock when we went to the grocery store during the holiday rush. Still delicious, but Hot Buffalo is better if you love spicy food as much as we do!
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