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Every Fourth of July, I make this classic Buffalo chicken dip, and it’s always the first thing to disappear! My friends and family rave about it every single year.
It’s incredibly easy to make with rotisserie chicken, plenty of cheese, hot sauce, and a few simple ingredients. Serve it with tortilla chips and celery sticks, and you’ve got an appetizer that’s absolutely irresistible.
For more delicious hot dips, check out this crack chicken dip and hot crab dip!
What can I say? I can’t resist chicken, melty cheese, and fresh scallions. This recipe is seriously foolproof, and I’ve even used this exact filling to make Buffalo chicken egg rolls and wontons.
Just make the filling, stuff them, and you’re good to go. But honestly, served hot and bubbly with a big bowl of chips? It doesn’t get much better than that.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – Rotisserie chicken keeps things easy but just be sure to use the white meat and remove any skin or bones before shredding it.
- Scallions – Add a fresh, mild onion flavor that brightens up the rich, cheesy dip. They’re great mixed in and sprinkled on top for color.
- Cream Cheese – Make sure it’s softened so it’s easy to mix.
- Frank’s Hot Sauce – It’s what makes this a true Buffalo chicken dip. Do not omit!
- Dressing – Blue cheese or ranch dressing works here!
Top Tips
- Mix everything together really well and check for seasoning before baking. Mine didn’t need any extra salt or pepper since the chicken, hot sauce, dressing, and cheese are already packed with flavor, but feel free to season it to your liking.
- Broil for 1–2 minutes at the end. If you like a lightly golden top, a quick broil does the trick. Just keep an eye on it.
- Serve it warm with sturdy tortilla chips for best results!
Storage and Reheating…
You can assemble the Buffalo chicken dip up to 24 hours in advance. Cover it tightly and refrigerate until you’re ready to bake. If you’re baking it straight from the fridge, add about 5–10 minutes to the baking time, or until it’s hot and bubbly.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave in 30-second intervals, stirring in between until warmed through. You can also reheat the entire dip in a 350°F oven for 15–20 minutes, or until hot and bubbly again.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Classic Buffalo Chicken Dip
Ingredients
- 3 cups shredded chicken, I used 1 rotisserie chicken, no skin or fat
- 8 ounces cream cheese, softened
- 1/2 cup Blue cheese or ranch dressing
- 1/2 cup Franks hot sauce
- 1 tbsp hidden valley ranch seasoning
- 1/4 cup fresh scallions
- 3 cups cheddar jack cheese, divided
- 1/2 cup mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F.
- Shred the chicken, making sure to remove any skin and bones.
- In a large bowl, combine the shredded chicken, scallions, cream cheese, 1 cup of cheddar jack cheese, hidden valley ranch seasoning, hot sauce, dressing, and mix well! Check for seasoning and add salt and pepper, if needed.
- Pour the mixture into a baking dish, then sprinkle the remaining cheddar jack and mozzarella cheese evenly over the top.
- Bake for 15 minutes and then broil for 1-2 minutes or until golden brown.
- Serve warm with tortilla chips and enjoy!
Notes
- Mix everything together really well and check for seasoning before baking. Mine didn’t need any extra salt or pepper since the chicken, hot sauce, dressing, and cheese are already packed with flavor, but feel free to season it to your liking.
- Broil for 1–2 minutes at the end. If you like a lightly golden top, a quick broil does the trick. Just keep an eye on it.
- Serve it warm with sturdy tortilla chips for best results!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
