Buffalo Chicken Dip– Best party app ever! Get your chicken wings in dip form. Creamy, cheesy, tangy, & a little spicy. Always a huge hit!

Best Buffalo Chicken Dip Recipe

Original publish date: January 30, 2019.

It’s almost Superbowl people!


In the past I’ve always focused on game day desserts. Desserts only.

But this year I’ve decided to mix things up and throw in some of my favorite party dishes, even those that aren’t of the sweet persuasion!

So far we have TONS of great big-game treats, like these salted caramel brownies, this Oreo cheesecake, and these totally addictive Muddy Buddies.

But today, let’s go down the savory road, and talk about the best party dip of all time: Buffalo Chicken Dip.

Easy Buffalo Chicken Dip Recipe

Table of Contents

Jump to Recipe

What is buffalo chicken dip?

If you’ve never had it before, you’re definitely missing out. It’s basically everything you love about buffalo wings, without the mess.

Creamy, cheesy, and tangy, with just a hint of spice, all of the components are there! Including chicken, blue cheese, and hot sauce.

It’s easy to make either in a crockpot or baked in the oven, and it can totally be made ahead. Your guests will love it; it’s always the hit of every party!

Why this is the best buffalo chicken dip recipe

  1. Tastes amazing: It’s creamy, meaty, cheesy, and tangy, with the perfect amount of heat.
  2. Few ingredients: You’ll only need a handful of basics to make it.
  3. Easy to make: It’s as simple as stirring everything together, topping with cheese, and warming through.
  4. Everybody loves it: This dip is always a big hit! What’s not to love about buffalo wings without the mess?

What does it taste like?

This dip has it all. It’s creamy and cheesy, with plenty of juicy chicken in every bite. There’s also that tangy, vinegary quality from the buffalo sauce. Unmistakable!

And you can make it as spicy or mild as you like. It’s all about the kind of sauce you use.

If you like it spicy, buy an extra-hot buffalo sauce. If you want it mild, use a mild sauce. It’s that simple!


Cheese: We are going to use 3 kinds of cheese. Cream cheese forms the basis of the dip, blue cheese adds that unmistakable “buffalo” flavor, and shredded cheddar cheese gets melted on top for extra decadence!

Sour cream: Adds a cool, creamy quality and helps to achieve the perfect dippable consistency. Greek yogurt can be substituted!

Buffalo sauce: Make your own homemade buffalo sauce, or use store-bought if you’re in a time crunch.

Chicken: You can use the meat from a rotisserie chicken, or season and roast 2 chicken breasts on a foil-lined sheet pan for 20 minutes at 425 degrees F. Place them in a stand mixer with the paddle attachment, and stir on low speed for about 1 minute to shred.

Garlic powder: Adds a nice, savory flavor that really pulls everything together.

Special equipment

How to make buffalo chicken dip

You’re going to love how easy this recipe is.

Step 1: Make the creamy base

Just mix cream cheese, sour cream, and buffalo sauce together until smooth.

Cream cheese, sour cream, and buffalo sauce blended together in a large glass mixing bowl.

I used my electric mixer for this step, but you can totally do it by hand too. Just make sure your cream cheese is nice and soft, and you should have no problem.

Step 2: Fold in the add-ins

Next fold in the chicken, blue cheese, a little shredded cheddar, and garlic powder.

Adding chicken and cheese to buffalo chicken dip.


Buffalo chicken dip mixed.

Step 4: Warm it through

In the oven: For a BAKED buffalo chicken dip, just transfer the mixture to a baking dish (a 9.5-inch diameter pie plate would be perfect), top it with a little more shredded cheddar, and pop it in the oven until hot and melty.

Buffalo chicken dip in a baking dish with shredded cheese on top.

In a crockpot: For slow-cooker buffalo chicken dip, transfer the mixture to your crockpot and set it on low heat for 2 hours. Once it’s warmed through, sprinkle with cheese and let that melt before serving.

How to serve

I like to finish the dish with another sprinkling of blue cheese and some thinly sliced green onions. It makes it pretty, but it also really bumps up the flavor!

Some of the best things to serve with buffalo chicken dip include celery sticks, corn chips, and pretzel thins.

But my favorite would have to be thin, toasted slices of baguette. I just love how that really lets the buffalo wing flavor shine!

Expert tips

Soften the cream cheese: The dip will be much easier to mix if your cream cheese isn’t cold.

Use pre-cooked chicken: Feel free to use leftover chicken, canned chicken, or store-bought rotisserie chicken to speed up the process.

Turn up the heat: Make this even spicier by adding a pinch or two of cayenne or crushed red pepper flakes.

Make it your own: Add additional flavor by incorporating herbs, spices, or seasoning blends. Try adding ranch powder, fresh chives, dry mustard, or ground cumin to your dip. Or anything else you love!

Don’t get it too hot: When cheese gets too hot, the proteins seize up and squeeze out the fats. So you end up with a dip that’s separated. Try your best to keep it warm without getting it scalding hot.

Crockpot Buffalo Chicken Dip Recipe


Can this be made ahead?

One of the things I love most about this recipe is that it can be made ahead. Mix it up, cover it tightly, and it will last in the fridge for days. Easy-peasy.

Warm it up just before your guests arrive, and dig in!

How long does it last?

This dip can definitely sit out at room temperature for a few hours, without any problem.

If you have any leftovers, they should stay good in the fridge for around a week.

How to reheat?

You can definitely eat it cold if you like, but personally I like to warm it first.

To reheat, just microwave in 30-second bursts, stirring after each interval, until hot.

If it gets too hot too fast, you may notice it can look a little greasy. This is just because the fat in the cheese has separated out. It still tastes amazing, but I do find that reheating it slowly, and stirring frequently, keeps this to a minimum.

What is the serving size?

This recipe makes just over 5 cups total, and I’ve figured on a serving size of 1/2-cup as an appetizer.

The nutritional info provided in the recipe card below reflects a serving size of 1/10th the whole batch, and it does not include any kind of dipper. It’s just for the dip alone.

Buffalo Chicken Dip Real Chicken

A few more of my favorite appetizer recipes

As an amazon associate I earn from qualifying purchases.

Best Buffalo Chicken Dip Recipe
5 stars (2 ratings)

Buffalo Chicken Dip

Servings: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Buffalo Chicken Dip- Best party app ever! Get your chicken wings in dip form. Creamy, cheesy, tangy, & a little spicy. Always a huge hit!


  • 8 ounces (226.8 g) cream cheese
  • 1/2 cup (115 g) sour cream
  • 1/2 cup (120 g) buffalo sauce
  • 2 cups (280 g) cooked chicken,*, shredded
  • 1/2 cup (67.5 g) blue cheese crumbles,, plus extra for garnish
  • 3/4 cup (84.75 g) shredded cheddar cheese, , divided
  • 1 teaspoon (3 g) garlic powder
  • 1 (12 g) scallion, , thinly sliced


  • Preheat the oven to 350 degrees F.
  • Place the cream cheese, sour cream, and buffalo sauce in a large bowl and mix together until smooth.  
  • Add the chicken, blue cheese, about half the cheddar cheese, and the garlic powder.  Fold together until combined. 
  • Transfer the mixture to a baking dish, top with remaining cheddar cheese, and bake for 20 minutes,** or until hot and melty.
  • Garnish with blue cheese and sliced scallions, and serve with celery sticks and sliced French bread for dipping. 


*You can use the meat from a rotisserie chicken, or season and roast 2 chicken breasts on a foil-lined sheet pan for 20 minutes at 425 degrees F. Place them in a stand mixer with the paddle attachment, and stir on low speed for about 1 minute to shred.
**You can also warm this dip in the crockpot. Use low heat, it should be up to temperature in 2 to 3 hours.
A few more great game-day eats:
Serving: 0.5cup, Calories: 196kcal, Carbohydrates: 2g, Protein: 12g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 62mg, Sodium: 611mg, Potassium: 186mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 534IU, Vitamin C: 1mg, Calcium: 132mg, Iron: 0.2mg
Cuisine: American
Course: Appetizer, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

    View all posts