Buffalo Chicken Dip Recipe
A classic Buffalo chicken dip recipe made with three cheeses, tender simmered chicken, Buffalo sauce, plenty of spices and three types of spicy chili peppers. This is the best buffalo chicken dip I have EVER tasted.
Back to the basics, my friends! Buffalo Chicken Dip is the ultimate party food, and you’re probably thinking about what you should bring to the next party, right? We are. Always.
If you need ideas, check out our Game Day section, but make sure you include this classic dip recipe – Buffalo Chicken Dip. Buffalo Chicken Dip is one of the most popular dips around.
I’ve been to parties where more than one person brought their version of this dip, unbeknownst to the other, and all of it went! Just be sure to bring enough chips. I’ve made that grievous error once, arriving at the party with a huge batch of dip and not nearly enough chips.
Hello!
I nearly died that day at the hands of hungry party-goers. Let’s talk about how we make the recipe, shall we?
Buffalo Chicken Dip Ingredients
- 1 teaspoon olive oil
- 1 jalapeno pepper, chopped
- 1 Fresno pepper, chopped (optional)
- 1 habanero pepper, chopped (optional, for a spicier buffalo dip)
- 10 ounces chicken breasts or chicken thighs, chopped
- 1 teaspoon Taco seasoning (you can use a nice Cajun blend, or some of your favorite chili powders)
- 1 teaspoon garlic powder
- 1 tablespoon chili flakes
- 1/2 cup beer or chicken broth
- 8 ounces cream cheese
- 8 ounces Blue Cheese dressing (Ranch dressing is good, too)
- 1/2 cup Buffalo sauce or more!
- 4 ounces shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- Salt and pepper to taste
How to Make Buffalo Chicken Dip – the Recipe Method
First, heat a large oven-proof pan to medium heat and add the olive oil. Add the peppers and cook them down about 5 minutes. I am using a mix of peppers for this recipe, but you can use your favorites. Use bell peppers for a milder version. The peppers add a lot of wonderful flavor here.
Add the chicken, garlic powder, taco seasonings and chili flakes. Stir and cook the chicken until it is mostly cooked through, about 5 minutes.
Pour in the beer or chicken broth and let it steam. Reduce the heat and cover.
Let it simmer about 20-30 minutes, or until the chicken is tender and cooked through. I like the flavor of the beer, but broth is good, too. At this point, you can transfer everything to a baking dish, or just use the pan if it is oven safe.
Stir in the cream cheese, blue cheese dressing, and Buffalo sauce. Make sure everything is nicely incorporated. I used my own Homemade Buffalo Sauce Recipe for this one.
Sprinkle on the shredded cheese and blue cheese crumbles evenly over the top, like so. Preheat oven to 350 degrees F.
Bake the buffalo dip for 20 minutes at 350 degrees F, or until it is nice and bubbly. Serve with chips or your favorite munchie! Celery sticks are very popular.
Boom! Easy enough, isn’t it? I love a nice, easy dip recipe, especially with Buffalo Sauce. Easy recipes make life easy! So tangy and cheesy and delicious.
This recipe is a pretty darned easy appetizer. My version includes some gorgeous chili peppers. Most dips are incomplete without jalapeno peppers, in my humble opinion, though I’ve also included a wonderful red Fresno pepper and a spicy habanero pepper.
About the Buffalo Sauce
You can use any store bought Buffalo Sauce brand that you prefer, but I love to make my own Homemade Buffalo Sauce Recipe, which always works out great. It is buttery and tangy and nails the flavors, so give it a try.
Get the Homemade Buffalo Sauce Recipe here.
Recipe Tips
- A Faster Version. If you’re looking to make this even quicker, toss in any cooked shredded chicken, like rotisserie chicken. It is super fast if you have leftovers.
- Cooking the Chicken. I find preparing my chicken per the recipe below gives an additional flavor element to the final dish, but honestly, it is great without over treating the chicken. I just like to do so.
- What to Serve with Buffalo Chicken Dip? I enjoy serving my buffalo dip with crispy corn tortilla chips and also sliced celery sticks, though crunchy toasts are a fun way to enjoy it.
Crock Pot Buffalo Chicken Dip
For a crock pot or slow cooker version of this recipe, simply add all of the ingredients to your slow cooker after you’ve cooked down the vegetables and chicken. Cook it on HIGH for 1-2 hours, or on LOW for 3-4 hours, stirring every 30 minutes, until it is nice and creamy.
This dip is cheesy and tangy and pretty much everything you want in a dip. You’re partying friends will love you for bring this. Bring it to your next super bowl party or any game day gathering! You’ll be the hit of the party.
How Long Is Buffalo Chicken Dip Good For?
Buffalo chicken dip will last 4-5 days in the refrigerator, properly sealed. Because it contains chicken, it really shouldn’t be kept for longer than that. Be sure to store it in a proper container with a lid or cover it with plastic wrap. It can be reheated.
Freezing Buffalo Chicken Dip
You can freeze uncooked buffalo chicken dip in a freezer friendly container for up to 3 months. Just be sure it is properly sealed. To freeze it, prepare the recipe as written, but instead of baking it, transfer the dip to a freezer-safe container and seal it. Store for up to 3 months. When you are ready to bake the dip, thaw it in the refrigerator overnight, then transfer it to a baking dish or oven-safe pan. Then bake it for 20 minutes until the cheeses are melty and bubbly, per the recipe.
I don’t recommend freezing the cooked buffalo chicken dip, as you’ll lose a lot of the consistency.
Check Out Some of My Other Popular Spicy Dip Recipes
- Mexican Corn Dip
- Southwest Style Cheese Dip
- Easy Cheesy Chipotle Bean Dip
- One-Pan Hatch Chili Cheese Dip
- Meaty Chili Cheese Dip
- Queso Fundido
- Queso Dip
- Zesty Layered Taco Dip
- Creamy White Bean Dip with Harissa
Try Some of My Other Popular “Buffalo” Recipes
Spicy Buffalo Chicken Dip - Recipe
Ingredients
- 1 teaspoon olive oil
- 1 jalapeno pepper chopped
- 1 Fresno pepper chopped
- 1 habanero pepper chopped
- 10 ounces chicken breasts or chicken thighs, chopped
- 1 teaspoon Taco seasoning you can use a nice Cajun blend, or some of your favorite chili powders
- 1 teaspoon garlic powder
- 1 tablespoon chili flakes
- ½ cup beer or chicken broth
- 8 ounces cream cheese
- 8 ounces Blue Cheese dressing Ranch is good, too
- ½ cup Buffalo sauce or more!
- 4 ounces shredded cheddar cheese
- ½ cup crumbled blue cheese
- Salt and pepper to taste
Instructions
- Heat a large pan to medium heat and add the olive oil. Add the peppers and cook them down about 5 minutes.
- Add the chicken, garlic powder, taco seasonings and chili flakes. Stir and cook the chicken until it is mostly cooked through, about 5 minutes.
- Pour in the beer or chicken broth and let steam. Reduce heat and cover. Let it simmer about 20-30 minutes, or until the chicken is tender and cooked through. I like the flavor of the beer, but broth is good, too.
- Stir in the cream cheese, blue cheese dressing, and Buffalo sauce. Make sure everything is nicely incorporated.
- Sprinkle on the cheddar cheese and blue cheese and bake 20-25 minutes at 350 degrees, or until it is nice and bubbly. Serve with chips or your favorite munchie!
Video
Notes
Heat Factor: Medium-Hot. You'll get some pretty good heat from the habanero pepper. You can easily reduce the heat by omitting it and focusing on the jalapeno-Fresno pepper heat combination. If you're looking for spicier, add in another habanero and extra chili flakes. Try this Homemade Buffalo Sauce Recipe.
Nutrition
This recipe was updated on 7/2/18 to include new photos and a video. Originally published on 8/31/2015.
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