Easy Buffalo Chicken Dip Recipe (2024)

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This easy Buffalo Chicken Dip recipe is classic Midwestern fare, and it can be yours in minutes with just 5 ingredients. Serve with plenty of fresh celery sticks, crackers, and chips.

What’s better than chicken wings? This chicken wing dip recipe right here. It’s easier to make, has all classic flavors of Buffalo Chicken Wings, and it requires very little in the way of cooking and cleanup.

Hot melty cheese, buffalo sauce, cool blue cheese or ranch dressing, cream cheese, and chunks of tender chicken ready and waiting to be dipped into. I always serve this spicy, tangy dip piping hot with a pile of Chicken in a Biskit crackers, chilled celery ribs, and carrot sticks.

Make this easy dip recipe for your next Super Bowl party, birthday party, or holiday gathering. People just love this Buffalo Dip recipe any time of year!

Recipe ingredients

Ingredient notes

• Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-ounce can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple.You can also use leftover shredded chicken.
• Hot sauce: Frank’s RedHot Original or Buffalo Wing Sauce works best for me, but you may prefer another kind, and that’s okay.
• Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don’t like blue cheese dressing, as I don’t, you can use ranch. Just don’t tell anyone from Buffalo, NY.

Step-by-step instructions

1. In a large saucepan over medium-high heat, combine chicken and hot sauce. Cook until heated through, about 2 to 3 minutes.

2. Stir in cream cheese, salad dressing, and shredded cheese. Continue to stir until hot and bubbly, about 5 minutes.

3. Transfer to a slow cooker to keep warm. Season with a pinch of salt if it needs it.

4. Garnish with thinly sliced green onions, chives, or blue cheese crumbles, and serve with celery sticks, chicken crackers, and tortilla chips.

Recipe tips and variations

• Yield: This recipe makes about 6 cups of dip, enough for 12 servings, ½ cup each.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Freezer: Freeze the assembled dip in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
• Cheese: Sharp cheddar cheese is classic in Buffalo Chicken Wing Dip, but you can choose a different one or add a variety. Look for cheese with high stretchability like Monterey Jack and mozzarella cheese.
• Dippers: Serve Buffalo Wing Dip with crisp celery sticks and carrots, tortilla chips, chicken-flavored crackers, and toasted baguette slices.
• Slow cooker: Combine all ingredients in your slow cooker and stir until combined. Cover and heat on LOW 3 to 4 hours or HIGH 1 to 2 hours. Serve warm right from the crockpot with celery sticks and crackers.
• Oven-baked: Start with softened cream cheese. In a large bowl, stir together all dip ingredients. Spread evenly in a 1 1/2-quart or larger baking dish or cast iron skillet. Bake in a 350-degree oven until hot and bubbly, about 15 to 20 minutes.