Name: Easy Baked Buffalo Chicken Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 chicken breasts, shredded into 1/2-inch pieces; 7 oz cream cheese, room temperature; 1 cup ranch dressing; 1 1/4 cups hot sauce; 1 tsp pepper; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 1/2 cup green onions, finely sliced; 1 cup mozzarella, plus 1/2 cup for topping; 1 cup cheddar, plus 1/2 cup for topping

Jump to Recipe·Print Recipe

Easy Baked Buffalo Chicken Dip is the kind of recipe that turns any gathering into an instant party—creamy, spicy, and endlessly scoopable. If you like to start with homemade shredded chicken, try this easy baked chicken breast recipe for tender meat that shreds beautifully and keeps the dip moist without extra cooking fuss.

Why make this recipe

This Easy Baked Buffalo Chicken Dip hits several sweet spots: it’s quick to assemble, bakes up into a bubbly, golden-topped crowd-pleaser, and balances heat with creamy, tangy flavors. Whether you’re hosting a game-day spread, a casual family dinner, or bringing something to a potluck, this dip travels well in a warm dish and stays popular until the last chip is gone.

A few practical reasons to make it:

It’s forgiving: you can use leftover or rotisserie chicken, or make the chicken fresh in advance.
It’s a one-dish oven recipe, freeing up stove space for sides.
The texture is creamy and thick enough for chips, crackers, veggies, and toasted bread.
It adapts easily—milder, hotter, or with extra mix-ins—to fit taste preferences and dietary needs.

This version leans on a classic ranch-hot sauce base with plenty of melty cheese on top. Using room-temperature cream cheese makes the dip smoother, and a final broil step gives a satisfying golden crust that signals it’s game time.

How to make Easy Baked Buffalo Chicken Dip

Below you’ll find a clear, step-by-step method that keeps the assembly simple and the results reliably creamy and spicy. Read the full directions first so you know which tools you’ll need: a medium mixing bowl, a 9×13-inch or similar baking dish (or two smaller dishes), and a spatula.

Ingredients

4 chicken breasts (shredded into 1/2-inch pieces for better dipping)
7 oz cream cheese (room temperature, about 70°F, for a smoother texture)
1 cup ranch dressing (I prefer Hidden Valley for the most classic flavor)
1 1/4 cups hot sauce
1 tsp pepper
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 cup green onions (finely sliced into 1/8-inch rounds)
1 cup mozzarella
1 cup cheddar
1/2 cup mozzarella
1/2 cup cheddar (I always use Tillamook for a better melt and stretch)

Ingredient notes and substitutions:

The recipe lists mozzarella and cheddar twice because the original assembly uses part of the cheese in the mix and the rest as a topping. Total mozzarella = 1 1/2 cups; total cheddar = 1 1/2 cups.
For chicken: shredded rotisserie chicken is a great shortcut. If you want a low-effort homemade option, bake or poach breasts and shred once cool. See the intro link if you want a straightforward baked-breast method.
Ranch can be swapped for blue cheese dressing if you prefer a sharper, tangier buffalo dip profile.
For less heat, cut the hot sauce to 3/4 cup and omit the cayenne. For more heat, double the cayenne or use a hotter sauce.
If you need a dairy-free version, substitute cream cheese and cheeses with high-quality dairy-free alternatives and use a dairy-free ranch. Texture and melt will differ.

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar ovenproof serving dish with cooking spray or a little oil.
If your chicken isn’t already cooked and shredded, cook it now: bake or poach the breasts until internal temperature reaches 165°F, then let rest and shred into roughly 1/2-inch pieces.
In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add the ranch dressing and hot sauce, stirring until the mixture is well combined and creamy.
Stir in the pepper, garlic powder, and cayenne pepper until evenly distributed.
Fold the shredded chicken and half of the green onions into the cream cheese mixture. Add 1 cup mozzarella and 1 cup cheddar (these are the first listed portions), and stir until everything is evenly mixed.
Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
Evenly sprinkle the remaining 1/2 cup mozzarella and 1/2 cup cheddar on top to create a melty, golden crust.
Bake for 20–25 minutes, until the dip is bubbling around the edges and the cheese is melted.
For a golden, slightly crisp top, switch the oven to broil for 1–3 minutes—watch carefully to avoid burning.
Remove from the oven and let the dip sit for 5 minutes to thicken slightly. Garnish with the remaining green onions.
Serve warm with your favorite dippers: tortilla chips, celery sticks, carrot sticks, pretzel bites, or toasted baguette slices.

Pro Tips for Success Easy Baked Buffalo Chicken Dip

Use room-temperature cream cheese: soft cream cheese blends more easily with the ranch and hot sauce, preventing lumps and creating a smoother dip.
Shred chicken into uniform 1/2-inch pieces: even shredding makes scooping more consistent and ensures each bite has both chicken and creamy sauce.
Drain or pat-dry shredded chicken if it’s very moist: excess moisture can make the dip runny. If you’re using rotisserie breast meat, give it a quick pat.
Mix half the cheese into the filling and half on top: the internal cheese binds the dip while the top layer browns and forms a pleasing crust.
Watch the broiler: the broiler step only needs a minute or two. Stay nearby, as cheese can go from golden to burnt in seconds.
Make ahead and finish later: assemble the dip into the baking dish, cover, and refrigerate up to 24 hours. Add extra 5–10 minutes to the bake time if baking straight from chilled.

Flavor Variations Easy Baked Buffalo Chicken Dip

Smoky Ranch Buffalo: Stir 1–2 teaspoons smoked paprika into the mix and top with a handful of chopped, smoked chicken or smoked paprika before baking.
Blue Cheese Buffalo: Replace the ranch with 1/2 cup ranch and 1/2 cup crumbled blue cheese for a sharper profile. Add blue cheese crumbles on top after baking for contrast.
Chipotle Buffalo: Replace 1/2 cup of the hot sauce with 1/4 cup adobo sauce from canned chipotles and 1–2 finely chopped chipotle peppers for smoky heat.
Cheesy Jalapeño Buffalo: Fold in 1/4 cup finely diced pickled jalapeños for tang and zip, and garnish with sliced fresh jalapeño rounds for a bright, spicy pop.
Lighter Version: Use low-fat cream cheese, reduced-fat cheddar and mozzarella, and swap ranch for a lighter yogurt-based ranch dressing. Reduce hot sauce for milder heat.

Serving Suggestions Easy Baked Buffalo Chicken Dip

This dip performs well in many serving scenarios. Here are ideas to round out a spread or to pair with the dip itself:

Classic chips and crackers: sturdy kettle chips, pita chips, or wheat crackers.
Fresh vegetables: celery, carrot sticks, cucumber rounds, and bell pepper strips add a crunchy, cool contrast to the heat.
Bread: serve with toasted baguette slices, soft pretzel bites, or warm naan for hearty dipping.
Party board pairing: set the dip on a platter with cheese cubes, cured turkey slices (instead of pork), grapes, and pickles for a full appetizer board.
Meal idea: make the dip a topping for baked potatoes or bowl it over rice for a simple, indulgent weeknight dinner.

Storage and Freezing Instructions Easy Baked Buffalo Chicken Dip

Storage:

Refrigerator: Store any leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven until warmed through, or microwave in short bursts, stirring between intervals.
Make-ahead: Assemble in the baking dish, cover tightly with foil or plastic wrap, and keep refrigerated for up to 24 hours. Bake as directed, adding a few extra minutes if it’s cold.

Freezing:

To freeze for longer storage, transfer cooled dip to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat from frozen by thawing in the refrigerator, then baking at 350°F until heated through (about 25–35 minutes), finishing under the broiler for 1–2 minutes if you want a browned top.
Tip: If you plan to freeze, top with fresh cheese after reheating rather than freezing cheese on top—the texture is better when melted fresh.

Nutrition Facts (Per Serving) — estimate (8 servings)

These values are estimates based on common ingredient nutrition profiles. Exact amounts will vary by brand and portion size.

Calories: ~660–700 kcal
Protein: ~35–42 g
Carbohydrates: ~3–6 g
Fat: ~48–55 g
Fiber: ~0–1 g
Sodium: ~950–1,250 mg

Notes:

This dip is rich, high in protein, and higher in fat and sodium due to cheese, ranch dressing, and hot sauce. For lighter versions, use reduced-fat dairy products and a lighter ranch dressing, or reduce the amount of cheese topping.
If you need precise values for dietary tracking, plug your exact brands and portions into a nutrition calculator.

FAQ About Easy Baked Buffalo Chicken Dip

Can I make this dip ahead of time?

Yes. You can assemble the dip in the baking dish, cover it, and refrigerate up to 24 hours before baking. Baking time may need a few extra minutes if the dish is cold. For best texture, add the final layer of cheese before baking so it browns nicely during the bake.

What is the best way to shred chicken for the dip?

Shred warm, cooked chicken with two forks for a rustic texture, or use a stand mixer with the paddle attachment on low for 20–30 seconds for faster, uniform shredding. Aim for roughly 1/2-inch pieces so the chicken mixes well and stays scoopable without falling through chips.

Can I use rotisserie chicken or leftover chicken?

Absolutely. Rotisserie chicken is a perfect shortcut and often adds flavor. Use about 3–4 cups of shredded rotisserie chicken to match the volume from four breasts. Pat any very moist chicken dry to avoid a watery dip.

How can I reduce the heat without losing flavor?

Reduce the hot sauce to 3/4 cup and leave out the cayenne. You can add a teaspoon of smoked paprika or a bit more ranch to preserve flavor. If you want an extra tang, a tablespoon of white vinegar or lemon juice brightens the dip without adding heat.

How should I reheat leftovers to keep the dip creamy?

Reheat in a 350°F oven in an oven-safe dish, covered loosely for 10–15 minutes, then uncovered until warmed through. Microwave reheating works too—heat in 30–45 second intervals, stirring between, to distribute heat and keep the dip smooth. If it seems thick after refrigeration, stir in a splash of milk or additional ranch to loosen the texture.

Is this dip freezer-friendly?

Yes. Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Fresh cheese on top is best added after reheating to preserve the melt and appearance.

Final Thoughts

Easy Baked Buffalo Chicken Dip is a dependable appetizer that hits the right notes: creamy, tangy, spicy, and undeniably shareable. With a few simple ingredients and a short bake time, you’ll have a dish that disappears fast at parties and makes for comforting leftovers. Keep a balance between heat and dairy, use room-temperature cream cheese for the best texture, and don’t be afraid to tweak the sauce ratio to match your guests’ spice tolerance. This dip is adaptable—try a mild, smoky, or blue cheese variation next time to keep things interesting.

Enjoy serving it warm, and keep a big spoon nearby—you’ll want to test it before the crowd does!