Buffalo Chicken Dip Recipe

Ben Carraoli

I still remember the first time I made this buffalo chicken dip — the creamy, spicy aroma filled my kitchen and had me sneaking tastes before it even hit the table. Every time I make it now, friends and family line up like it’s game day. It’s rich, tangy, and cheesy in all the right ways, and honestly, I think it might be my all‑time favorite appetizer to whip up

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings: 20

Ingredients Method Notes

Ingredients

2 10‑ounce cans chunk chicken, drained – Canned chicken saves time, but shredded rotisserie chicken works too.
¾ cup hot pepper sauce such as Frank’s RedHot – Gives the dip its signature spicy kick.
2 8‑ounce packages cream cheese, softened – Softened for a smooth, creamy texture.
1 cup ranch dressing – Adds creaminess and balances the heat.
1½ cups shredded Cheddar cheese – Freshly shredded melts better and creates gooey texture.
1 bunch celery cut into 4‑inch sticks – Adds crunch and makes a perfect dipper.
1 8‑ounce box chicken‑flavored crackers – Ideal for scooping the dip.

Method

Start by warming the drained chicken with the hot pepper sauce in a skillet. This step helps infuse the chicken with that classic buffalo flavor and gets everything hot before adding creamy ingredients. Stir for a few minutes until fragrant and heated through.
Mix in the softened cream cheese and ranch dressing with your chicken and sauce. Keep stirring until the cream cheese melts into the mix for a smooth, rich base. This is where the magic starts — that creamy texture is the heart of this dip.
Once your base is cohesive, blend in half of the shredded Cheddar cheese. This helps thicken the dip and locks in cheesy goodness in every bite. Then transfer the whole mixture to your slow cooker.
Sprinkle the rest of the Cheddar on top and cover your slow cooker. Let it cook on Low until hot and bubbly — about 35 minutes. You’ll see the cheese melt into a golden, gooey blanket.
Dish up the dip right from the slow cooker and let guests dive in with celery sticks, crackers, or chips. That warm, creamy center is best served straight away for maximum crowd‑pleasing effect.

Notes

Let the cream cheese sit out first so it softens evenly — cold chunks can make lumpy dip.
I always shred my own cheese; it melts so much creamier than the bagged stuff.
Adjust the hot sauce gradually — I taste as I go to get just the right heat.
Stir halfway through slow cooking so the top layer blends into the dip.
For extra flavor, add a sprinkle of garlic powder or smoked paprika.