Buffalo Chicken Dip Appetizer Recipe

I have no doubt why this dip always seems to disappear first. I’ve taken it to Super Bowl parties, tailgates, and even casual Fridays with my coworkers, and somehow I always end up leaving with the bowl empty (more times than not, it’s been scraped clean by the last chip taker).

Five simple ingredients, and only an hour of cooking time plus 15 minutes of preparation time. Easy!

What Actually Makes This Buffalo Chicken Dip Work

My first attempt at making this, I made the blunder of grabbing the the incorrect Frank’s off the shelf. I got the regular hot sauce instead of the Buffalo Wings variant. The dip was decent, but it didn’t quite capture that buffalo wings flavor. It just tasted like cream cheese and hot sauce.

This difference is actually quite significant. Frank’s Red Hot Buffalo Wings sauce has a buttery and garlicky taste that the original does not. It has a creamier consistency and that wing place flavor. Original Frank’s has a more vinegar base taste. Same shelf, similar label, completely different taste.

Your cream cheese will affect the result by its temperature. When cream cheese is cold, it doesn’t fully incorporate, so no matter how long you heat your dip in the microwave, there will be white lumps. Either let it sit out for 30 minutes, or heat it in the microwave for 30 seconds but be sure to soften it first.

Buffalo Chicken Dip Ingredients

There are five easy to find ingredients and here is each ones role and where you shouldn’t skimp.

Cream Cheese (Two 8-oz. Blocks, Softened)

Two blocks of full-fat standard. This is a party dip and it needs the volume. Make sure to soften them before mixing otherwise the dip can appear grainy and have white clumps that never fully incorporate.

For the best melt, use regular cream cheese, not fat-free cream cheese, as it won’t melt properly.

Frank’s RedHot Buffalo Wings Sauce (2/3 Cup)

The mistake a lot of people make when looking at this particular recipe is mixing up the Buffalo Wings Sauce with the original sauce. I get it – the bottles are right next to each other and look almost identical.

The flavor in Buffalo Wings comes from blended butter and garlic in the sauce. If you have Original only, you can add about two tablespoons of melted butter to it, and your sauce will be closer in flavor, but still off.

Ranch Dressing (3/4 Cup)

Use the ranch sauce that comes in a bottle, not the dry packet. The dry packet would need to be rehydrated, and the ratios wouldn’t work out. Liquid ranch gives you that nice, cool tang to contrast with the heat.

Contrary to what some may believe, Blue Cheese dressing is just as appropriate as Ranch, and it is actually more traditionally paired with buffalo wings. While it has a much stronger taste, many people actually like it more. Be sure to measure out the same amount.

Shredded Cheddar Cheese (1 Cup)

Here, we have sharp cheddar as it is the most flavorful cheese. For this recipe, pre-shredded cheese is fine. The anti-caking starches may cause problems with pan sauces or melted cheeses, but in a slow-cooked dip, they won’t matter since everything blends.

Cooked Shredded Chicken (1 lb., About 2 Cups)

The fastest thing to do is get a rotisserie chicken. Just pull off the meat from one side and shred it. Baked or roasted chicken that’s leftover works too. Canned chicken is also an easy way to do this, but the texture will be way softer so drain it before using.

Do not use raw chicken. It will make the dip watery and you will need to cook it for much longer than the times in the recipe.

How to Make Buffalo Chicken Dip in the Slow Cooker

In a large bowl, combine softened cream cheese, Frank’s Buffalo Wings sauce, ranch dressing, and shredded cheddar. Using a hand mixer, blend until thoroughly mixed and creamy – about 1 to 2 minutes. For a dip that’s smooth and free of lumps, avoid hand stirring. It’s worth the additional thirty seconds.

Stir the shredded chicken until it is completely combined with the base.

If your slow cooker holds between 1.5 to 2 quarts, add the mixture, cover the cooker and set it to low. Let it heat for 1-2 hours, stirring occasionally. The dip is done once it is hot all the way through and has a shiny and smooth look.

Choose the warm setting to start serving. It will hold for about three to four hours. Stir occasionally, and if it starts to thicken too much, add a little milk.

For game days at home, we put out two kinds of snacks. My husband chooses the tortilla chips and I pick the celery sticks.

Oven and Microwave Options

Without a slow cooker? Or just want it done quicker? Either way, these work well.

Oven Method

Combine the dip and spread it into a 9-inch pie plate. Bake for 25 minutes at 350 degrees Fahrenheit. After covering it with foil, bake for 5 more minutes to let the top brown a little. You can serve it directly from the oven.

Microwave Method

Add all ingredients into a microwave-safe bowl. Cover the bowl loosely. Heat in the microwave for 5 minutes, stirring every 90 seconds. When done, serve from the bowl.

When it comes to cooking for a large group, the slow cooker is your best friend since you can, “set it and forget it,”. For smaller dinners and gatherings, the oven is faster. If you are in a rush and only have about ten minutes, the microwave is your best option.

How Long Buffalo Chicken Dip Keeps (and Why Day Two Is Better)

You can store leftovers in the fridge for up to 4 days in an airtight container. When you’re ready to eat them, take 60 to 90 seconds to reheat them in the microwave, stopping to stir them halfway.

Making dip a day before is a great time saver for the day of the party. The day before the party, mix the dip and put it in your food storage container in the fridge. Than, the day of the party, put your dip in the crockpot for a few hours or until it is warm to your desired consistency. The dip will be even more delicious, because the different ingredients will blend and combine to create more new flavors, and those new flavors will come together overnight. Dips that are made a day before are not just a time saver for the day of the party, but they taste even better than dips that are made the same day.

Know that the texture of the food will slightly change, and it may be a bit grainy. When you want to eat it, it is recommended to defrost it in the fridge overnight and then reheat it on low.

What to Put Out Next to It

The real fun comes from the dippers. Here’s the deal with buffalo chicken dip.

Celery Sticks

The classic combination is my favorite too. I enjoy the the contrast of the warm and spicy dip with the cool and crunchy veggies. When cutting the veggies, make sure to cut them thick enough that they won’t bend and break when dipped.

Tortilla Chips

If you’re looking for sturdy dip-able chips, thick chips are the way to go over thin chips that snap easily. My husband always chooses these.

Pretzel Crackers or Pretzel Chips

Pretzels never get the credit they deserve. They are the perfect combination of crunch and flavor, especially with their light saltiness. When putting together an entire snack spread, you can give your guests another option for a crunchy snack while also avoiding flavor duplicates, as the tortilla chips will be the same flavor as the pretzels.

Carrot Sticks

These veggies are kind of like celery sticks, only a bit sweeter. They are a great option for guests that do not want to eat celery. When making these, it is best to cut them into long rectangles (or batons) instead of small discs (or coins) as they need enough length to scoop.

Buffalo Chicken Dip Questions I Get Every Time

Why is my dip oily on top?

If there is an overheating situation, the oil will separate. The butter will separate when it is too hot, as will the fat in the cream cheese. Please keep the slow cooker on low and stir it every now and then.

If this happens, there’s no need to worry. Just separate and remix. You also have the option of reemulsifying by stirring in a little more milk.

How spicy is it?

The cream cheese does help with the heat, but you can still feel the burn. For a milder dip, use 1/2 cup of buffalo sauce. For a spicier dip, add 1 cup of buffalo sauce and even a pinch of cayenne.

Can I use blue cheese instead of ranch?

Yes, that is the more classic combo. It’s stronger and funkier giving a more true to life buffalo wing taste. Stick with the 3/4 cup. Ranch is for the masses, but blue cheese is for those who want the real deal.

Can I double the recipe?

Absolutely! Just increase all the ingredients by two and use a slow cooker that has a 3 to 4 quart capacity. Set the slow cooker to warm for 2 to 3 hours. Because there is more food in the slow cooker, remember to stir more frequently. It will take a longer time to warm through, so give it a good stir!

Can I make this in a regular pot on the stove?

Yes, but you really have to focus. Use a heavy-bottomed pot and keep the heat as low as possible while stirring the entire time. The moment you take a second to turn your back it will burn. The slow cooker is a bit more forgiving.

Other Appetizers That Always Go Fast

The Copycat Chili’s Skillet Queso is a warm, meaty cheese dip that goes great with the buffalo dip, making it a great addition to your game day spread.

Seven Layer Dip combines guacamole, salsa, sour cream, refried beans, black olives, seasoned taco cheese, and green onions. It is served cold and pairs perfectly with the hot options.

Feel free to comment below with your thoughts on this buffalo chicken dip. And also tell me: are you team celery or team chips?