9 Amazing Buffalo Chicken Dip Recipes You Can’t Miss

Buffalo Chicken Dip is a quick and straightforward dip that’s great for game days or gatherings. Fall is almost here, which means it’s time to bring out the fall Instant Pot recipes and game day meals.

This Buffalo Chicken Dip Recipe has been one of our all-time favorite party meals. Since it’s creamy and super cheesy, it’s no surprise that this dip, made with essential ingredients like shredded chicken, spicy sauce, and cheese, is the first thing to vanish from the snack table. It’s also effortless to make, cook, and enjoy. The best part is we have something for the vegetarians too.

This gooey, scoopable, delectable chicken buffalo dip is one of my most popular recipes, plus it’s made without the hassle of sticky buffalo chicken wings and cooked directly in an easily portable baking dish.

1. 9 Buffalo Chicken Dip Recipes

You know what a fantastic appetizer Buffalo chicken dip in the Crock-Pot is if you’ve ever prepared it. What’s more, guess what? This Instant Pot Buffalo ranch chicken dip is just as tasty, if not better, than the slow cooker version, plus it’s a lot faster. And now it’s time to look at the 9 different and tasty recipes for buffalo chicken dip.

1.1. Instant Pot Buffalo Chicken Dip

One of the easiest Instant Pot recipes to make is buffalo chicken dip. You begin by preparing the Instant Pot Buffalo Chicken as directed. Simply place the chicken in the pressure cooker and cover with Buffalo sauce or hot wing sauce, butter, and a splash of water.

1.1.1. Ingredients

• 3 chicken breasts, boneless and skinless
• 1 bottle Franks hot wing sauce (12 oz.)
• 1/4 cup ranch dressing
• 1 8-ounce package of softened cream cheese
• 2 tbsp. water
• 2 tbsp. water
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded

1.1.2. Instructions

• Place the chicken breasts in the Instant Pot and cover with spicy sauce and water. Do not mix the butter into the chicken.
• Cover with a cover set the vent to Sealing, and press the PRESSURE COOK button for 10 minutes.
• Pressurize the pot for a few minutes before cooking for 10 minutes. Allow for a 10-minute natural release before doing a fast release.
• When the pin lowers, open the lid, add the cream cheese and ranch dressing, and shred the chicken with a hand mixer until everything is well combined.
• Remove the chicken to shred it with forks, return it to the saucepan and stir in the ranch and cream cheese until well combined and creamy. To make a thicker dip, drain part of the cooking liquid.
• Fill an oven-safe casserole dish halfway with chicken dip, cover with shredded cheese, & bake at 400 degrees for around 10 minutes, or until the dip is bubbling.

This Instant Pot Buffalo chicken dip is ready to consume right away. You can also go all out and make it very cheesy.

This creamy buffalo chicken dip is best served with crusty bread or toasted bread rounds. Wimpy chips aren’t going to cut it here.

1.2. Vegetarian Buffalo Dip

The coziest heated vegetarian dip you can imagine is vegetarian buffalo dip. To simulate the flavor and texture of chicken, there’s a lot of cheddar, spicy sauce, a little ranch dressing, and jackfruit.

The texture of jackfruit, rather than cauliflower or beans, is one of the reasons to love this dip. The texture resemblances are astounding. Instead of chicken, we used jackfruit.

1.2.1. Ingredients

• 8 ounces cream cheese, softened
• ½ cup hot sauce
• 14 ounces canned jackfruit in water
• 2 cups shredded cheddar cheese
• ¼ cup blue cheese dressing, optional
• Celery
• ½ cup chopped green onion
• Tortilla Chips

1.2.2. Instructions

• Preheat the oven to 350 degrees Fahrenheit. Set aside a 12-quart baking dish that has been sprayed with cooking spray.
• A spoon or a hand mixer will blend cheese, hot sauce, and ranch dressing in a large mixing bowl until smooth.
• If using, stir together the jackfruit, cheese, green onion, and blue cheese crumbles.
• Pour the mixture into the baking dish and spread it evenly. Preheat oven to 350°F and bake for 25-30 minutes, or until hot and bubbling.
• Remove from the oven & serve warm alongside celery for dipping, garnish with more blue cheese dressing& chopped green onion if preferred.

Before using it in the recipe, get a can packed in water or brine and rinse it under cold water. Press the bits between your fingers and thumb to create that lovely shredded chicken texture.

Combine the jackfruit, shredded cheese, & green onions in a mixing bowl. Then bake until everything is heated.

1.3. Buffalo Chicken Dip without Cream Cheese

This Buffalo Chicken Dip Without Cream Cheese dish is spicy and cheesy, with all the Buffalo flavor you’re searching for without the cheese richness.

This recipe just requires a few ingredients and is simple to prepare. You only need a decent old-fashioned oven and nothing else. This Buffalo chicken dip recipe doesn’t require cheese and takes only 30 minutes to create.

1.3.1. Ingredients

• 1 cup sour cream
• 12 ounces canned chicken breast
• 1 cup cheese
• ⅓ cup Frank’s buffalo wing sauce
• 1 cup shredded Monterey jack cheese

1.3.2. Instructions

1. Spray an 8-inch baking dish with baking spray and preheat the oven to 350 degrees F. Remove from the equation.
2. Whisk the sour cream and Frank’s spicy sauce until thoroughly blended in a mixing bowl. Add the chicken, followed by cheese. Place the mixture in the baking dish and top with the remaining cheese.
3. Bake for 20-30 minutes. If you want a golden-brown finish, you can use a broiler. Serve with carrot sticks, celery sticks, tomatoes, and crackers after allowing the dip to cool slightly.

1.4. Rotisserie Buffalo Chicken Dip

Rotisserie chicken is simple to make. Fresh chicken, cheese, mozzarella, buffalo wing sauce, and ranch dressing combine to make the Best Buffalo Chicken Dip Recipe.

Canned chicken is used in many buffalo chicken dip recipes. This results in a simple recipe. Fresh pulled rotisserie chicken is used in this recipe. As a result, this meal is delicious and moist.

1.4.1. Ingredients

• 2 cups pulled rotisserie chicken
• 1 (8 oz.) package of cream cheese
• 2 cups mozzarella cheese
• 1/2 cup ranch dressing
• 3/4 cup buffalo wing sauce

1.4.2. Instructions

• Remove the skin of the rotisserie chicken that has been roasted.
• Separate the chicken into bite-size pieces.
• Combine the shredded chicken and shredded mozzarella cheese in a mixing basin.
• Franks Buffalo Wings Sauce adds just the proper heat to this dish.
• Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, coat a 9×9-inch baking dish.
• Combine the chicken, 1 cup mozzarella cheese, cheese, buffalo wing sauce, and ranch dressing in a large mixing bowl. Mix until everything is well blended.
• Pour the chicken mixture into the baking dish, spreading it out evenly. The remaining mozzarella cheese should be sprinkled on top.
• Cook for 20 minutes at 350°F. Serve immediately with chips, crackers, and other snacks.

1.5. Stovetop Buffalo Chicken Dip Recipe

1.5.1. Ingredients

• 8 ounces cream cheese, softened
• ½ cup hot sauce
• 3 chicken breasts, boneless and skinless
• 2 cups shredded cheddar cheese
• ¼ cup blue cheese dressing, optional
• Celery
• ½ cup chopped green onion
• Tortilla Chips

1.5.2. Instructions

• In a medium-low heat pot, combine the chicken and cream cheese. Allow it to soften for a minute after stirring.
• Add the blue cheese crumbles and a cup of hot sauce to the mixture. (After that, it’s up to you to taste and adjust the amount according to your preferences.)
• Stir until all ingredients are combined, and the cheese is no longer chunky.
• Add the cheese and stir to combine.
• Continue to heat until the cheese has melted and everything is heated.

Serve with tortilla chips for dipping in a bowl.

1.6. Crockpot Buffalo Chicken Dip

1.6.1. Ingredients

• 3 chicken breasts, boneless and skinless
• 1 bottle Franks hot wing sauce (12 oz.)
• 1/4 cup ranch dressing
• 1 8-ounce package of softened cream cheese
• 2 tbsp. water
• 2 tbsp. water
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded

1.6.2. Instructions

• Combine cooked chicken & cream cheese, buffalo sauce, ranch dressing, & 1 cup shredded cheddar cheese in a Crock-Pot.
• Cover and cook on low for 3-4 hours or high for 1-2 hours with the lid on. Every 30 minutes, give it a good stir.
• When the cheese has completely melted, and there are no longer any lumps of cream cheese visible, the dip is done.
• Return the cover to the pan and top with the remaining shredded cheddar cheese, allowing the dip to heat until the cheese on top is melted.
• Serve with chips, crackers, or vegetables as a side dish.

1.7. Keto Buffalo Chicken Dip

1.7.1. Ingredients

1.7.2. Instructions

• Spray a baking dish with nonstick cooking spray and preheat the oven.
• Combine the shredded chicken, cheese, mozzarella, cheddar, paprika, garlic powder, salt, pepper, and jalapeño pepper in a mixing bowl. Mix until everything is well combined.
• Combine keto wing sauce and ranch dressing in a mixing bowl. Combine all ingredients in a mixing bowl, then pour into a baking dish. Bake for 20-25 minutes, or until the top is golden and bubbling.
• Serve with keto snacks of your choice, and enjoy.

  

Reach for robust vegetables like carrots, celery, broccoli, cauliflower, and others if you’re looking for low-carb dipping options. Alternatively, create some Keto chips or dip low-carb tortillas.

If you have non-keto guests, offer them tortilla chips, French bread for dipping, or pretzels. This low-carb buffalo chicken dip goes with just about anything.

You can easily create this low-carb buffalo dip ahead of time. Leftover chicken would work great with this buffalo chicken dip recipe. Simply mix the Buffalo chicken dip according to the directions and pour it into the baking dish. Then, rather than putting it in the oven to cook, cover it and store it in the refrigerator.

Remove the baking dish from the freezer and set it in the oven when ready to bake. Because the baking dish is frozen, it will take longer to bake. Serve as normal. It’s possible to make this meal up to 24 hours ahead of time.

1.8. Slow Cooker Buffalo Chicken Dip

1.8.1. Ingredients

• 8 ounces cream cheese
• 4 cups cooked chicken breast shredded
• 3/4 cup buffalo sauce
• 1 cup ranch dressing
• 1.5 cups cheddar cheese shredded

1.8.2. Instructions

• Cook the garlic in a skillet. Heat the olive oil in a big saucepan over medium heat to sauté the garlic. Garlic should be minced and added to the boiling oil. It should only be cooked for around 15 seconds or until aromatic.
• Combine the cheese, buffalo sauce, and ranch dressing in a mixing bowl. Add the cubed cheese, buffalo sauce, and ranch dressing in the same skillet as the garlic. Reduce the heat to medium-low and cook, constantly stirring, for about 10 minutes, or until the cream cheese has completely melted. I stir it with a whisk, which makes it creamier and smoother.
• Combine the chicken and Cheddar cheese in a mixing bowl. Combine the shredded chicken and cheddar cheese; mix and stir until fully combined. Continue to simmer until the cheese has melted and the mixture is well cooked.
• Fill a serving bowl halfway with the finished Buffalo chicken dip. Serve with celery sticks and tortilla chips, and top with blue cheese crumbles and parsley. Serve.

1.9. Buffalo Chicken Dip with Sour Cream

1.9.1. Ingredients

• 2 (5 ounces) skinless, boneless chicken breast halves
• 1 ½ cups ranch dressing
• 1 cup sour cream
• ½ cup hot sauce
•  ½ cup shredded Cheddar cheese, divided

1.9.2. Instructions

• Bring a big saucepan of water to a rolling boil. Reduce to a medium-low heat setting and add the chicken. Cook for about 10 minutes, or until the chicken is no longer pink in the center and the juices flow clear. When the chicken is cool enough to handle, remove it and shred it.
• In a saucepan over low heat, combine ranch dressing and sour cream. Stir and heat for 5 minutes, or until heated. Add the spicy sauce and 1/2 cup of Cheddar cheese, then the shredded chicken.
• Pour into an 8-inch circular baking dish and sprinkle with the remaining Cheddar cheese. To chill, place in the refrigerator for 1 to 2 hours.
• Remove the dip from the refrigerator and bake for 20 to 30 minutes, or until the cheese is bubbling. Let it cool before serving.

2. Here’s a Backstory to The Tasty Buffalo Chicken Dip

But first, let’s talk about how the delectable buffalo chicken dip came to be. It was created in 1964 after Dominic Bellissimo visited home unexpectedly with a group of his classmates. Teressa Bellissimo and Frank Bellissimo operated the Anchor Bar in Buffalo, New York, where he grew up.

Chicken wings were considered unattractive chicken parts and were generally used to prepare sauces and soups. Still, Teresa had gotten an incorrect order and had many wings at her bar. What should I do? How about inventing one of America’s most delectable dishes?

She needed something quick and easy, so she deep-fried the wings and doused them in Cayenne hot sauce, which she had on hand. Buffalo wings were quickly added to the menu, and competitors quickly followed suit. Due to this, many buffalo wing recipes as appetizers in pubs and restaurants evolved. The buffalo chicken dip, which tastes just like buffalo chicken wings, was one of them.

3. FAQs

3.1. Why Does My Buffalo Chicken Dip Have a Greasy Texture?

Buffalo chicken dip is notorious for becoming oily and separating. It doesn’t look appealing, and it won’t last long at a party. Have you ever thought about it?

Only use softened cream cheese in this recipe. If you use cold ones, the other ingredients will not correctly blend. It’s critical to remove them from the fridge and get them to room temperature before mixing them with the other ingredients.

Bake the Buffalo chicken dip at 350-375 degrees for 25-30 minutes to ensure the cheese melts and melds with the other ingredients.

The dip will be a little runnier if you use low-fat cheese. This Buffalo chicken dip should be thick enough if you follow the directions. However, if you prefer it thicker, feel free to add an ounce or two more cheese. Keep in mind that the seasoning will be slightly diluted due to this.

3.2. Is It Possible to Use Canned Chicken?

The most excellent part about making a hot and bubbly cheesy dip is how quick and easy it is. But, if you’re anything like me, you don’t have cooked chicken in your kitchen every day, let alone on short notice. Another fantastic option for this recipe is leftover rotisserie chicken, but we often don’t have rotisserie chicken.

So, when I needed to save time, I tried this recipe with canned chicken. And I can now confidently state that canned chicken can be substituted for shredded chicken in this buffalo chicken dip recipe. Simply drain the chicken thoroughly or, if you prefer, give it a brief water rinse and pat dry before shredding and adding it in.

3.3. What Is the Shelf Life of Buffalo Chicken Dip?

Buffalo chicken dip should not be left out overnight because it contains meat and dairy, which can deteriorate if left out on the counter.

The easiest way to keep the dip fresh for longer is to put it in the freezer. Just stir it well if the ingredients have separated a little as they come out. Then cook it up in the oven or microwave.

You’ll have around 30-60 minutes before you need to maintain a check of the dip because it’ll be served warm. Depending on the room’s temperature, this dip can be kept out for three hours. However, check the dip regularly and use your best judgment.

If you don’t complete the buffalo chicken dip football appetizer, simply store the leftovers in the fridge in a tight container to keep the air and moisture out.

Place it in a bowl with a tight-fitting lid to freeze this dip. Place the lid on the container and place it in the freezer for three months. Allow the dip to defrost overnight in the refrigerator before baking. Transfer to a baking dish and bake the dip according to the package directions when ready to serve.

3.4. How to Fix a Salty Buffalo Chicken Dip?

Warm or cold, high or low calorie, vegetarian or not, an overly salty dip ruins enjoyable parties and get-togethers. However, you may make commercial or homemade dips and dressings taste less salty by adding extra ingredients to dilute the salt and masking the taste of the salt.

Make a half-batch of the dip minus salt, or omit the salty ingredients from the first batch, like Parmesan cheese. One or more of the following solutions may be used as a salty cure for a specific dip or dressing that is too salty for your taste:

• Cook thinly sliced onions and shallots with basic Greek yogurt to make onion dips.
• To dilute a salty refried bean dip, rinse pinto beans and mash them with the back of a large spoon.
• Look for a low-salt version of the same cheese at a specialized food store or substitute a different low-sodium cheese to make cheese dips.
• Purchase more feta cheese, crumble it in a colander, and thoroughly rinse it before adding it to the dip for a salty feta cheese dip.

Tart, sweet, spicy, bitter, or greasy components added to a dip that is too salty for you will mask the taste of the salt. Use tiny amounts of these ingredients and taste the buffalo chicken dip after each addition until it’s to your liking.

Ingredients that balance the saltiness and intensify food flavors include lemon juice, Herbs, Garlic, and Curry powder, or add melted cream cheese to any mayonnaise, yogurt, or sour cream dip. The skin has a more excellent skin-to-meat ratio than any other portion of the chicken.

You might not notice, but the skin of the chicken wing contributes to the luscious mouth feel in just a few bites. Because of the bone and size, it is also mechanically enticing to people. You can eat many of them without slowing down, like a crab in the shell or fish with bones where you have to slow down to acquire each mouthful.