The best Buffalo Chicken Dip — bold, easy, and always the hit of the party. Stovetop, oven, and slow cooker instructions included.
Who’s ready for game day?
Let’s be honest — pizza and wings are great, but the real star is the spread of dips. I always save room for a scoop of creamy, tangy buffalo chicken dip. It’s simple to make, feeds a crowd, and disappears fast every time.
I’ve made this recipe dozens of times for parties and gatherings. It’s reliably delicious and adaptable to whatever method you prefer: baked, stovetop, or slow cooker. If you’re bringing a dip this weekend, this one will likely be the first dish to go.
Buffalo Chicken Dip Recipe | Quick Video
Ingredients
To make this easy buffalo chicken dip you’ll need the following:
- Cooked shredded chicken: About 3 cups (1 pound). Use shredded roasted breasts or a rotisserie chicken for a shortcut.
- Cream cheese: One 8-ounce block, softened. Reduced-fat or regular both work.
- Shredded mozzarella: About 2 cups of part-skim mozzarella.
- Plain Greek yogurt: 1 cup (be sure it’s plain, not flavored).
- Hot sauce: 1 cup. Frank’s RedHot is the classic choice, but use your favorite buffalo-style sauce.
- Crumbled blue cheese: 1/2 cup, folded in and reserved for topping. Feta is an acceptable substitute if you prefer.
- Thinly sliced green onions: 1/2 cup, mixed in and sprinkled on top.
Serve with tortilla chips, crackers, celery and carrot sticks, or any dippers you like.
How to Make Buffalo Chicken Dip
Making this dip is straightforward: combine the ingredients, heat until the cheese melts, and serve warm. Choose your preferred method below.
Baked: Preheat the oven to 350°F. Stir all ingredients together in a large bowl, transfer to an 8×8- or 9×9-inch baking dish, and spread into an even layer. Bake 20–25 minutes until heated through and slightly bubbly at the edges. Sprinkle with extra blue cheese and green onions before serving.
Stovetop: In a large saucepan over medium heat, stir all ingredients until combined. Cook 12–15 minutes, stirring occasionally, until the cheese is fully melted and the mixture nearly simmers. Transfer to a serving bowl and top as desired.
Slow cooker: Add all ingredients to the slow cooker and stir to combine. Cook on low for about 2–3 hours, until the cheese is melted and the dip is hot throughout. Serve from the slow cooker or transfer to a serving dish and garnish.
Variations and Tips
Customize this dip to suit your taste or dietary needs:
- Vegetarian: Try a buffalo cauliflower dip or substitute chickpeas or crispy tofu for the chicken.
- Spicier: Add extra hot sauce or a pinch of red pepper flakes.
- Milder: Reduce the hot sauce by half or to taste.
- Different cheeses: Replace blue cheese with feta or increase the mozzarella for a milder, cheesier profile.
More Favorite Dips
If you’re building a game-day spread, consider adding a few more crowd-pleasers:
- Hummus
- Restaurant-style salsa
- Easy elote dip
- French onion dip
- Perfect guacamole
- Spicy Greek feta dip
- Slow cooker spinach artichoke dip
Buffalo Chicken Dip
Ingredients
- 3 cups (1 pound) shredded cooked chicken
- 1 (8-ounce) block cream cheese, softened and cubed
- 2 cups shredded part-skim mozzarella cheese
- 1 cup plain Greek yogurt
- 1 cup hot sauce (Frank’s or your favorite)
- 1/2 cup crumbled blue cheese
- 1/2 cup thinly sliced green onions
- Optional toppings: extra blue cheese, green onions, and/or hot sauce
Instructions
Baked Buffalo Chicken Dip
- Heat oven to 350°F.
- In a large bowl, stir all ingredients together until well combined. Transfer to an 8×8 or 9×9-inch baking dish and spread into an even layer.
- Bake 20–25 minutes until warmed through and slightly bubbly at the edges. Remove and sprinkle with desired toppings. Serve warm.
Stovetop Buffalo Chicken Dip
- Stir all ingredients together in a large saucepan over medium heat. Cook 12–15 minutes, stirring occasionally, until the cheese is fully melted and the mixture nearly simmers.
- Transfer to a serving bowl, top as desired, and serve warm.
Slow Cooker Buffalo Chicken Dip
- Combine all ingredients in the slow cooker. Cook on low for 2–3 hours, until the cheese is melted and the dip is heated through.
- Transfer to a bowl or serve directly from the crockpot. Garnish and serve warm.
Notes
Recipe updated in January 2019, inspired by Frank’s Buffalo Chicken Dip.
Additional Info
Did you make this? Let me know how it turned out in the comments below!
This post contains affiliate links.
