Creamy Buffalo Chicken Dip with Ranch and Cheese

Why You’ll Love This Recipe

• Creamy, tangy, and just the right level of heat—classic Buffalo flavor in dip form.
• Loaded with real shredded chicken for a hearty, satisfying scoop.
• Melty mozzarella and sharp cheddar make it extra gooey and irresistible.
• Easy to make ahead and perfect for game day, potlucks, or casual get-togethers.

Grocery List

• Produce: Celery stalks, carrots, scallions, flat-leaf parsley (optional)
• Dairy: Cream cheese, ranch dressing, sour cream, unsalted butter, mozzarella, sharp cheddar, blue cheese (optional)
• Pantry: Cooked shredded chicken, buffalo-style hot sauce, garlic powder, onion powder, smoked paprika, sturdy chips (kettle-cooked or thick tortilla chips)

Full Ingredients

For the Dip

• 3 cups cooked shredded chicken (about 1 lb/450 g; rotisserie works great)
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (120 ml) ranch dressing
• 1/2 cup (120 ml) buffalo-style hot sauce
• 1/2 cup (120 g) sour cream
• 2 tbsp (28 g) unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika (optional, for a hint of smoke)
• 1 cup (100 g) shredded low-moisture mozzarella, divided
• 1 cup (110 g) shredded sharp cheddar, divided

Toppings & Garnish

• 2 tbsp thinly sliced scallions
• 1/4 cup crumbled blue cheese (optional)
• Extra hot sauce for drizzling (optional)
• Chopped parsley (optional)

Dippers

• Celery sticks (about 6 stalks)
• Carrot sticks (4 large carrots)
• Sturdy chips (8–10 oz; kettle-cooked potato chips or thick tortilla chips)

Step-by-Step Instructions

Step 1: Preheat and prep the baking dish

Heat the oven to 375°F (190°C) with a rack in the center. Lightly grease a 1.5–2 quart baking dish (an 8-inch square, 9-inch round, or small oval gratin dish) so the dip releases easily and browns nicely on top.

Step 2: Make the creamy Buffalo base

In a medium bowl, whisk together the softened cream cheese, ranch dressing, sour cream, hot sauce, melted butter, garlic powder, onion powder, and smoked paprika until completely smooth. If the cream cheese is still a bit firm, microwave it for 10–15 seconds to soften and whisk again. The base should be velvety and pourable.

Step 3: Fold in chicken and cheeses

Stir in the shredded chicken along with 3/4 cup mozzarella and 3/4 cup cheddar, reserving the remaining 1/4 cup of each cheese for the top. Mix until the chicken is well coated and the cheese is evenly distributed.

Step 4: Assemble the dip

Scrape the mixture into the prepared dish and spread it into an even layer. Sprinkle the remaining mozzarella and cheddar over the surface for a melty, golden lid.

Step 5: Bake until bubbly (and broil for color)

Bake for 20–25 minutes, until the edges are bubbling and the center is hot. If you have an instant-read thermometer, the dip should reach 165°F (74°C). For extra browning, switch to broil and cook 1–2 minutes, watching closely.

Step 6: Rest, garnish, and serve

Let the dip rest for 5 minutes to thicken slightly. Top with sliced scallions, a sprinkle of blue cheese, and a light drizzle of hot sauce. Serve warm with celery sticks, carrot sticks, and sturdy chips.

Pro Tips

• Shred your own cheese from blocks for the smoothest melt; pre-shredded can be drier.
• Warm, freshly cooked or rotisserie chicken mixes more easily and keeps the dip extra creamy.
• Control the heat by adjusting the hot sauce: 1/3 cup for milder, 2/3 cup for spicy.
• For a silky, balanced sauce, always whisk the hot sauce with melted butter and dairy—this tempers acidity.
• Keep it warm for a party by transferring to a small slow cooker set to Warm; stir occasionally.

Variations

• Blue Cheese Lovers: Swap half the ranch for blue cheese dressing and fold in 1/3 cup crumbled blue cheese.
• Extra Smoky: Add 1 tsp chipotle chili powder and 1/2 tsp smoked paprika; garnish with chopped cilantro.
• Lighter Twist: Use Neufchâtel (light cream cheese) and Greek yogurt in place of sour cream; reduce cheddar by 1/4 cup.

Storage & Make-Ahead

Assemble up to 2 days ahead: cover and refrigerate, then bake cold at 375°F (190°C) for 25–30 minutes until hot and bubbly. Leftovers keep refrigerated for up to 4 days; reheat covered at 325°F (165°C) for 15–20 minutes or in short microwave bursts, stirring between. Freezing is possible for up to 2 months, though the texture may be slightly less creamy; thaw in the refrigerator overnight and reheat gently.

Nutrition (per serving)

Approx. per 1/2-cup serving (10 servings): 340 calories; 24 g fat; 3 g carbs; 22 g protein; 1,000 mg sodium. Estimates based on full-fat dairy and may vary by brand.