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Buffalo Chicken Dip for Summer Parties

Buffalo chicken dip with creamy cream cheese, ranch, and tangy buffalo sauce baked until hot, bubbling, and golden on top. Loaded with shredded chicken and a blend of cheddar and mozzarella for a thick scoopable texture in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 16 oz cream cheese Softened to room temperature.
  • 0.5 cup Frank's RedHot Buffalo Sauce Or your favorite hot sauce.
  • 0.5 cup ranch dressing
  • 0.5 cup sour cream
Chicken
  • 3 cup cooked shredded chicken Rotisserie works great.
Cheese
  • 1.5 cup sharp cheddar cheese Shredded and divided.
  • 0.5 cup mozzarella cheese Shredded.
Toppings
  • 2 tbsp green onions Sliced.
  • 1 tbsp extra hot sauce Drizzled on top.
  • 0.25 cup blue cheese crumbles Optional.
Serve With
  • tortilla chips
  • celery sticks
  • carrot sticks
  • sliced baguette

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the dip
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish or cast iron skillet.
  2. In a large mixing bowl, beat the softened cream cheese until smooth, using a hand mixer if desired.
  3. Add the buffalo sauce, ranch dressing, and sour cream, then stir until fully combined and creamy.
  4. Fold in the shredded chicken and 1 cup of the shredded cheddar, mixing until the chicken is evenly coated.
  5. Transfer the mixture to the prepared baking dish and spread into an even layer.
  6. Top with the remaining 1/2 cup cheddar and the mozzarella, layering generously for a bubbly, golden top.
  7. Bake uncovered for 20–25 minutes at 375°F (190°C) until the edges are bubbling and the cheese is melted and lightly golden.
Finish and serve
  1. Remove the dip from the oven and immediately drizzle with a little extra buffalo sauce for color and heat.
  2. Garnish with sliced green onions and blue cheese crumbles if using.
  3. Serve the dip hot straight from the dish with tortilla chips, celery sticks, carrot sticks, or sliced baguette.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before mixing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F (175°C) until hot and bubbling (add a splash of hot sauce if it thickens). Freezing is not recommended because the dairy can split after thawing. For a lower-fat option, swap in reduced-fat cream cheese and sour cream while keeping the buffalo sauce ratio the same for flavor.