Buffalo Chicken Dip Appetizer Recipe

This dip is the first to go every time. I’ve taken it to Super Bowl parties, tailgates, and casual Friday get-togethers, and it always comes back empty — usually scraped clean by whoever takes the last chip.

Five ingredients. Take an hour to cook it in a slow cooker and fifteen minutes of actual work. That’s the whole thing.

What Actually Makes This Buffalo Chicken Dip Work

When I first made this, I accidentally took the wrong Frank’s off the shelf — regular hot sauce instead of the Buffalo Wings variety. The dip was good, but it didn’t taste like buffalo wings. It just tasted like cream cheese and hot sauce.

That kind of thing probably matters even more than you think. Unlike regular Frank’s sauce, Frank’s red hot Buffalo wings sauce has a lovely buttery, and garlicky taste to it. It’s a tad creamier and tastes like it actually came from a wing place. The normal Frank’s has that overwhelming vinegar taste. Even though they share a shelf, and have similar labels, these sauces are totally different.

The other thing that changes the outcome of the recipe is the temperature of your cream cheese. If you use cold cream cheese, it will not mix in fully, and you will always end up with white lumps in your dip, regardless of how long you cook it. You can leave it out to soften for thirty minutes or you can microwave it for thirty seconds. Either way, soften it. Don’t skip it.

Buffalo Chicken Dip Ingredients

Let’s take a look at the five easy-to-find ingredients we need and why each element is important to this dip.

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

Full-fat standard blocks. Two of them—this is a party dip and it needs the volume. Soften before mixing, or the dip will end up textured and look grainy.

Don’t waste your time for trying to melt the fat-free cream cheese since it will not melt cleanly. Use real cream cheese.

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

Here are Frank’s labeled “Buffalo Wings” – not the Original. They are next to each other and look almost the same. The Buffalo Wings version contains butter and garlic blended in. That is the flavor. If you only have Original, whisk in two tablespoons of melted butter and it gets close.

Ranch Dressing (3/4 Cup)

Bottled ranch should be used instead of the dry packet. The dry packet would need to be rehydrated, and the ratios don’t work. The drizzled ranch flows to get the perfect cool, tangy contrast to balance the heat.

Blue cheese dressing is a similarly good option— it has a stronger flavor and is a more classic pairing with buffalo wings. Use an equal amount.

Shredded Cheddar Cheese (1 Cup)

Most flavor comes from sharp cheddar. Pre-shredded cheddar is acceptable here since the anti-caking starch that causes problems in certain melted cheese applications won’t matter in a slow-cooked dip because everything is blended together.

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

Rotisserie chickens are the easiest to work with here — just pull off half a bird and shred it. The same goes for leftover baked/roasted chicken. You can also use canned chicken (drained well), but the texture is a bit softer, and as a result, it’s a little more workable as a shortcut.

Please avoid using raw chicken. It will make the dip watery, and you will need to cook it for times that are way outside the scope of this recipe.

How to Make Buffalo Chicken Dip in the Slow Cooker

In a large bowl, blend together softened cream cheese, Frank’s Buffalo Wings sauce, ranch dressing, and shredded cheddar. Use a hand mixer to beat until fully combined and creamy for about one to two minutes. If you want a lump free dip, don’t stir it by hand. It’s worth the extra thirty seconds.

Mix in the shredded chicken until it’s completely mixed into the base.

Pour the mixture into a 1.5 to 2-quart slow cooker. Cover and set to low for 1 to 2 hours, stirring occasionally. When the dip is hot all the way through and is glossy and smooth, it is ready to eat.

Change to the “warm” setting for serving. It can hold for 3-4 hours. Just stir occasionally and add a little milk if it thickens too much.

My husband always chooses the tortilla chips. I prefer celery sticks. We put out both and let guests decide — that’s just how it goes on game day at our house.

Oven and Microwave Options

If you don’t have a slow cooker or need the dip quickly, either of these options would work well.

Oven Method

Following the directions, mix the dip and spread it into a 9-inch pie plate. Cover it with foil and put it in the oven at 350 °F for 25 minutes. Then, remove the foil and bake it for 5 more minutes to slightly brown the top. You can serve it straight from the dish.

Microwave Method

In a microwave-safe bowl, mix and cover loosely. Microwave on high for 5 minutes total, stirring every 90 seconds. When done, transfer to a serving dish.

Based on the situation, the best method will vary. For a large crowd, the slow cooker is the method of choice. Set it, and forget it. If you’re cooking for a single family dinner, the oven will be the best choice due to faster cooking times. If you’re in a rush and have ten minutes to spare, use the microwave.

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

Leftovers can be put in an airtight container and stored in the fridge for four days. When you’re ready to eat them, microwave for 60 to 90 seconds, stopping to stir halfway.

To make ahead: you can prepare the dip up to a day in advance and mix it up, then refrigerate it until the party, and before the party, you can warm it in the slow cooker. I honestly think the flavor gets better the longer you wait, because the ingredients come together and everything sort of blends. Make-ahead is not just convenient, it’s actually the right move.

Clear instructions for the person who will be reheating this dish: there may be some thawing graininess in texture, but it should taste good. It should be defrosted in the microwave before being cooked at low temperature for a prolonged period.

Buffalo Chicken Dip FAQ

Why is my dip oily on top?

If the dip overheats, oil separation will occur. The butter in the buffalo sauce and the cream cheese will separate if they get too hot. Keep the slow cooker on low and stir it from time to time.

If it separates, whisk vigorously. It will come back together. Re-emulsifying it can also be achieved with a small splash of milk and some more whisking.

How spicy is it?

**Medium.** The cream cheese tones down the heat quite a bit, but the kick is still there. If you want a milder dip, you can use only 1/2 cup of buffalo sauce. If you want it spicier, increase the buffalo sauce to 1 full cup or add some cayenne.

Can I use blue cheese instead of ranch?

Yes, and it is actually the more traditional pairing. It is stronger and funkier, allowing for a more real buffalo wing taste. It’s the same amount — 3/4 cup. Ranch is more for the crowd, whereas blue cheese goes for the people who really enjoy the full buffalo wing experience.

Can I double the recipe?

Yes, you can double the ingredients and use a 3 to 4-quart slow cooker. Just note that warming time will be 2-3 hours. Please stir more often since there is more volume to warm evenly.

Other Appetizers That Always Go Fast

If the dip is going to the snack table, these would be good to put next to it.

Experience the popper dip. Cream cheese, sour cream, cheddar, and jalapeños baked until bubbly and delicious. It’s got the same spicy, cheesy crowd appeal, but different flavor goodies!

Copycat Chili’s Skillet Queso is a warm, meaty cheese dip. For a complete game day spread, it goes great with the buffalo dip.

Seven Layer Dip is a cold dip that consists of guacamole, refried beans, salsa, sour cream, olives, taco-seasoned cheese, and green onions.

Please comment how it went after making this buffalo chicken dip! I always like to hear if people went team celery or team chips.