This Buffalo Chicken Dip is the ultimate blend of creamy, cheesy, and spicy flavors in one irresistible bite.
Packed with protein from tender chicken and balanced with good fats from cheese and olive oil, it’s a low-carb option perfect for guilt-free snacking.
With simple prep and everyday ingredients, this dip is a crowd-pleasing appetizer that’s quick to make, easy to store, and ideal for parties or casual family meals.
Buffalo Chicken Dip
Equipment
- 1 Large skillet or frying pan
- 1 wooden spoon or spatula
- 1 Sharp knife and cutting board
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 Mixing Spoon
- 1 9×9-inch baking dish (or similar oven-safe dish)
- 1 oven
Ingredients
- 1 teaspoon olive oil
- 1 –2 jalapeño peppers finely chopped (or Fresno, habanero, etc. to taste)
- 10 ounces boneless chicken breasts or thighs diced
- 1 teaspoon taco seasoning or Cajun seasoning / chili powder blend
- 1 teaspoon garlic powder
- 1 tablespoon red chili flakes
- ½ cup chicken broth or beer
- 8 ounces cream cheese
- 8 ounces blue cheese dressing or ranch / sour cream
- ½ cup Buffalo sauce more to taste
- 4 ounces shredded cheddar cheese
- ½ cup crumbled blue cheese
- Salt and black pepper to taste
Instructions
- Prepare the Cooking Base: Place a large skillet or frying pan over medium heat and drizzle in the olive oil. Allow the oil to heat gently until it shimmers, which ensures your peppers will sizzle when they hit the pan. Chop your jalapeños (or substitute peppers of choice) into small, even pieces so they cook down evenly. Add them to the skillet and sauté for about 4–5 minutes, stirring occasionally, until softened and slightly fragrant. This step builds the foundation of flavor with a touch of heat.
- Cook and Season the Chicken: Dice your chicken breasts or thighs into small bite-sized chunks for quicker cooking. Add the chicken to the pan with the softened peppers. Sprinkle in the taco seasoning (or your chosen spice blend), garlic powder, and red chili flakes. Stir everything together to evenly coat the chicken with the spices. Continue cooking for around 5 minutes, flipping the chicken occasionally, until all sides are lightly browned. The chicken does not need to be fully cooked yet, as it will finish later in the simmering step.
- Deglaze and Simmer to Tenderness: Pour in the chicken broth (or beer if you prefer a deeper flavor). As the liquid hits the hot pan, use your spoon to gently scrape up any browned bits stuck to the bottom—this adds extra flavor to the dip. Lower the heat to a gentle simmer and cover the skillet with a lid. Allow the chicken to cook for another 5 minutes, or until it is completely tender and cooked through. The broth should mostly reduce, leaving the chicken juicy and flavorful.
- Incorporate the Creamy Base: Once the chicken is tender, reduce the heat to low and stir in the cream cheese. Use the back of your spoon to press and melt the cheese into the chicken mixture until it forms a smooth, creamy sauce. Next, pour in the blue cheese dressing (or ranch, if you prefer a milder flavor) and Buffalo sauce. Stir patiently, making sure the sauce is fully combined and evenly coating the chicken and peppers. At this stage, the dip should already look rich, thick, and full of flavor.
- Add the Cheeses for Baking: Preheat your oven to 350°F (175°C). While the oven heats, transfer the creamy chicken mixture from the skillet into a baking dish. Smooth out the surface with your spoon to create an even layer. Sprinkle the shredded cheddar cheese evenly over the top, followed by the crumbled blue cheese. These cheeses will melt and bubble in the oven, creating a golden, gooey topping that makes the dip irresistible.
- Bake Until Bubbly and Golden: Place the baking dish into the preheated oven and bake for about 10 minutes, or until the cheese topping has fully melted and the dip is hot and bubbling around the edges. If you like an extra browned top, you can switch the oven to broil mode for 1–2 minutes at the end, keeping a close eye to prevent burning.
- Serve and Enjoy Immediately: Remove the dish from the oven carefully using oven mitts, and let it rest for about 3–5 minutes so it slightly firms up for easier scooping. Serve warm with tortilla chips, crusty bread slices, celery sticks, or your favorite dippable snacks. Garnish with extra crumbled blue cheese, chopped herbs, or a drizzle of Buffalo sauce for a restaurant-style finish.
Notes
- This recipe makes a generous batch, ideal for sharing at parties or game-day gatherings.
- The spice level can be easily adjusted by swapping peppers—jalapeños for mild heat, Fresno for medium, or habanero for fiery results.
- Ranch dressing can be substituted for blue cheese if you prefer a milder, less tangy dip.
- Baking ensures a gooey, golden topping, but you can also serve the dip straight from the skillet if you’re short on time.
- The dip is naturally low in carbs and packed with protein, making it a satisfying option for both indulgent snacking and keto-friendly diets.
Chef’s Secrets for Perfect Dip
The key to an exceptional Buffalo chicken dip is balancing heat, creaminess, and texture.
Sautéing the peppers first unlocks their natural sweetness and mellows the spice so it blends seamlessly into the dip.
Using freshly cooked chicken rather than pre-shredded creates juicier bites that hold flavor better.
For the sauce, allow the cream cheese to soften before adding it to the skillet—this helps it melt smoothly without clumps.
Lastly, baking the dip in the oven transforms the top into a gooey, golden crust that contrasts beautifully with the creamy filling below.
Serving Suggestions and Pairing Ideas
This dip is incredibly versatile and pairs well with a variety of dippers.
Tortilla chips are the classic choice, but for a lighter option, serve it with crisp celery sticks, cucumber slices, or carrot sticks.
For something heartier, toasted baguette slices or warm pita bread make a satisfying pairing.
To elevate it for parties, serve the dip in a bread bowl surrounded by crackers and vegetables.
It also works as a filling—try spreading leftovers inside wraps, spooning it over baked potatoes, or even layering it into quesadillas for a fun twist.
Best Practices for Storing Leftovers
Buffalo chicken dip keeps well when stored correctly, making it a practical choice for meal prep or parties.
Allow the dip to cool completely, then transfer it into an airtight container.
It will stay fresh in the refrigerator for up to 3–4 days.
To reheat, warm it in the oven at 350°F until bubbly, or use the microwave in short bursts, stirring between intervals.
For longer storage, you can freeze the dip for up to 2 months—just thaw in the refrigerator overnight before reheating.
Keep in mind that cream cheese may slightly change texture after freezing, but the flavor will remain delicious.
Frequently Asked Questions
1. Can I use rotisserie chicken instead of cooking fresh?
Yes! Shredded rotisserie chicken is a convenient shortcut. Simply skip the chicken cooking step and stir it directly into the creamy sauce before baking.
2. How do I make this dip less spicy?
Use only jalapeños or mild peppers, reduce or omit the chili flakes, and choose a milder Buffalo sauce. Ranch dressing instead of blue cheese also softens the overall flavor.
3. Can I prepare the dip ahead of time?
Absolutely. Assemble the dip up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5–10 minutes to account for the chilled ingredients.
4. What’s the best way to reheat leftovers?
For best results, reheat in an oven-safe dish at 350°F until warmed through and bubbly. The microwave works too, but stir halfway to ensure even heating.
5. Can I make this dip lighter or healthier?
Yes! Use light cream cheese, low-fat cheddar, and Greek yogurt in place of blue cheese dressing. You’ll still get a creamy, flavorful dip with fewer calories and less fat.
