Easy Buffalo Chicken Dip Recipe - Fed & Fit (2024)

This Buffalo Chicken Dip is the best, easy party appetizer! It can be cooked in the oven or slow cooker – both options are incredibly easy to pull together – and scooped with chips, crackers, or crunchy veggies. It’s the ultimate recipe for all of your party and potluck needs!

Picture this: shredded chicken combined with a creamy mixture of sour cream, mayo, cream cheese, and PLENTY of shredded cheese, spicy hot sauce, and seasonings that mimic ranch dressing (garlic powder, dill, salt, and pepper). All topped with more cheese and sliced green onions! It’s the dip that will steal the show and make your party guests rave, ask for more, and then ask for the recipe.

If you’re looking for more party-worthy appetizers, we’ve got you. These pepperoni pizza meatballs are stuffed with cheese and served with marinara sauce, these dry rub chicken wings are super flavor forward, this air fryer blooming onion is unbelievable, these sweet and sour meatballs are a deliciously different spin on the classic meatball appetizer, and these deviled eggs with bacon are a classic, go-to option.

Why You’ll Love This Recipe

• It’s delicious – it’s hard to describe how GOOD this dip is. It’s creamy, cheesy, spicy, and very, very delicious.
• It’s easy – this recipe is as easy as they come. You’ll need to mix the ingredients together, scoop them into a baking dish, top with cheese, bake, and eat!

Buffalo Chicken Dip Recipe Ingredients

The ingredients for this recipe are super simple! You’ll need a few creamy additions (shredded cheese, cream cheese, sour cream, and mayo), chicken, hot sauce, and a few seasonings. Find ingredient notes (including substitutions and swaps) below.

• Shredded cheese – this recipe calls for two kinds of shredded cheese – cheddar and Monterey jack. The cheddar cheese gives the dip a cheesy flavor (cheddar has a sharper, more distinct taste than Monterey jack cheese) and holds the dip together, and the Monterey jack cheese adds an ooziness to the dip that makes it, well, REALLY dip-able.
• Shredded chicken – this recipe calls for shredded chicken. We used rotisserie chicken to keep things easy, but you can also make a batch of Instant Pot shredded chicken or slow cooker shredded chicken if you have raw chicken breasts on hand already.
• Hot sauce – we used Frank’s RedHot for this recipe, but you can absolutely use any hot sauce that you love.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Buffalo Chicken Dip in the Oven

This recipe is incredibly easy to make – follow along below for the full step-by-step!

How to Make Buffalo Chicken Dip in the Slow Cooker

Making this recipe in the slow cooker is super easy! Here’s how you’ll do it:

1. Combine the shredded chicken, half of the shredded cheese (1 cup of cheddar and 1 cup of Monterey jack), hot sauce, cream cheese, sour cream, mayonnaise, dill, granulated garlic, salt, and pepper in the slow cooker basin.
2. Place the lid on the slow cooker and turn the heat on high for 2 hours or on low for 3 hours (stir the dip about every 30 minutes, be sure to scrape the bottom).
3. After your final stir, cover with the remaining cheese and sprinkle the green onions on top.
4. Place the lid back on the slow cooker and let the cheesy topping melt for about 30 minutes, then serve with tortilla chips, potato chips, and/or fresh veggies (carrots, celery, broccoli, etc.).

How to Serve

Serve your buffalo chicken dip alongside tortilla chips, potato chips, your favorite crackers, or crunchy raw veggies (bell peppers, celery, broccoli, and carrots are all delicious options)!

How to Store and Reheat

Store any leftover buffalo chicken dip in an airtight container in the fridge for up to 3 days. If you want longer storage, store it in a freezer-safe container or bag for up to 3 months.

When you’re ready to reheat, simply pop a serving from the fridge into the microwave for 1-2 minutes until warmed through. If you’re reheating a whole batch from frozen, let the frozen dip thaw in the fridge overnight, then spoon it into a casserole dish and let it bake at 350°F for 20 minutes, or until warmed through.

Frequently Asked Questions

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