Buffalo Chicken Dip in the Oven

My recipe for Buffalo Chicken Dip in the oven will be a hit for any party or get together. It’s perfect for football season and the Super Bowl and even the holidays! Save the recipe so you can make it whenever you have people over for a good time.

Buffalo Chicken Dip is one of my all time favorite dips! I’m a huge fan of the Buffalo spice flavor and eating it in a dip is so oddly satisfying for some reason. Perhaps because I’m also a huge fan of dips. Whatever the case, this creamy, delicious and tangy recipe is like truly in you need in your entertaining repertoire. It’s perfect for game days when football season starts of the super bowl and it even makes a great holiday appetizer too.

Ingredients to make this delicious dip

My Buffalo Chicken Dip doesn’t have a ton of ingredients you need to make it. In fact, it’s basically chicken, cream cheese, sour cream, buffalo sauce and some spices! Because of this, you can make this dip in about 30 minutes. If you also need to make the shredded chicken (which sometimes I make a day or two ahead of time) then add about 20 more minutes to the time. Since it’s so fast to make and doesn’t require a lot of steps, it’s the perfect appetizer recipe to make for a crowd! It is perfect for football games, a barbecue appetizer, weekend family gatherings, holidays and more!

Getting shredded chicken for Buffalo Chicken Dip in the oven

I like to use shredded chicken whenever I’m making a dip. This Buffalo Chicken Dip in the oven is no exception. I’ve found the easiest way to get shredded chicken is to make it in either the Instant Pot or make it in the Crock Pot. To do this, you simply combine the chicken, some spices and a little chicken broth. The Instant Pot will give you shredded chicken in  about 20 minutes. The Crock Pot takes longer and you really have to use a low setting for 8 -10 hours. If you want, you can even set it to cook overnight for you and then use the chicken the next day. I have this Instant Pot {HERE} and this Crock Pot {HERE}. Full instructions for making the shredded chicken for the Buffalo Chicken Dip in the oven are below in the printable recipe.

You can also use rotisserie chicken. The deli in the grocery store will often sell rotisserie chicken that’s already been cooked and carved off the bone for you. I recommend using that versus buying a whole rotisserie chicken and cutting the meat off yourself because it will have the weight on it for just the meat. You need a certain amount of meat for the dip and you never really know how much you’re going to end up with if you buy the whole, cooked chicken and slice it.

I do not recommend using chicken from a can. In fact, please, please please don’t us that. Either shred your own or go the rotisserie route.

Tips for Making Buffalo Chicken Dip in the Oven

• When making my Buffalo Chicken Dip in the oven, I use Frank’s Red Hot Original. You can use whatever hot sauce you prefer.
• You want to bake this at least 20 minutes. If you want a crispier cheese on top then you can bake it another 5-7 minutes. Keep an eye on it so the cheese doesn’t burn.
• You can make this up to three days in advance and then save it in an air tight container in the refrigerator. Just want to add the cheese to the top until right before baking.
• This recipe makes a lot! The baking dish in my photo is about half of what this recipe for Buffalo Chicken Dip in the oven makes. It is for a party and I prefer not to run out of food. If you want less, you can either half the recipe, or make it all and then save it. It will keep for 4 days in the refrigerator. Reheat it in the microwave.
• Serve this with chips, crispy bread or celery stick, which are my favorite with it. You could also put the dip on slider buns.
• A reader said this was a little salty for her. I’m a salt lover so the original recipe had 2 tsp of garlic salt in addition to the packet of ranch. If you are not big on salt, use 1 tsp of garlic salt instead first or even leave the garlic salt out. Then, mix everything together and give it a taste before popping it in the oven to see if you enjoy the flavor with no garlic salt or less garlic salt. you can always add the other teaspoon or even just half a teaspoon if you feel like there isn’t enough. Also, eating it with chips will introduce more salt to the dish so keep that in mind too. 

Looking for other appetizers?

Try some of these if you’re looking for some other delicious appetizers!

• Spinach and Artichoke Dip {HERE}
• Sausage Stuffed Mushrooms {HERE}
• Crispy Garlic Smashed Potatoes {HERE}
• Roasted Cherry Tomato Salsa {HERE}
• Reuben Slider Sandwiches {HERE}
• Homemade Soft Pretzels {HERE}

Thank you so much for visiting today, friends! I hope that you love this recipe and all your guests do too! You can find the full, printable recipe for my Buffalo Chicken Dip in the oven below. I hope to see you again!

Buffalo Chicken Dip in the Oven

My recipe for Buffalo Chicken Dip in the oven is one of the easiest appetizer recipes that you will ever make! And everyone will love it! Save it now for your next football game party or holiday celebration.

5 from 4 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Buffalo Chicken Dip, Buffalo Chicken Dip in the oven, buffalo chicken dip recipe, recipe for buffalo chicken dip in the oven

Prep Time: 10 minutes

Cook Time: 20 minutes

Chicken Pressure cooker: 30 minutes

Servings: 15 people

Author: Rachel

Equipment

• Pressure cooker or chicken slow cooker

Ingredients

Buffalo Chicken Dip in the oven ingredients

• 1 1/4 lbs. cooked chicken, shredded or rotisserie
• 16 oz. cream cheese, softened
• 1 cup shredded cheddar cheese Plus an additional 2 tablespoons for topping
• 1 cup shredded mozzarella cheese Plus an additional 2 tablespoons for topping
• 1 cup sour cream
• 3-4 green onions, bottoms and tops separated You want to make sure you have about 1/4 cup of the bottoms.
• 1 packet dry ranch dressing I use Hidden Valley
• 1-2 tsp. garlic salt I'm a salt lover so if you like less salt, add a little less here. See note in the TIPS section above for more.
• 1/2 tsp. onion powder
• 1 cup hot sauce I use Frank's Original.
• 1/4 tsp. fresh cracked black pepper Or 1/8 tsp regular black pepper
• Optional: 1/4 cup Blue cheese crumbles for the topping.

Ingredients for cooking the chicken in the pressure cooker or slow cooker

• 1 1/4 lbs boneless, skinless chicken broth
• 1 cup chicken broth
• 2 tsp. garlic salt
• 2 tsp. garlic powder
• 1 Tbsp. smoked paprika
• 1/2 tsp. salt
• 1/4 tsp black pepper

Instructions

Buffalo Chicken Dip in the oven

• Preheat the oven to 350 degrees.
• In a large bowl, mix together the softened cream cheese, chicken, cheddar, mozzarella, sour cream, ranch seasoning, green onion bottoms, garlic salt, onion powder and hot sauce. Mix well until everything is well combined.
• Add to a heat safe oven baking dish and top with the additional mozzarella, cheddar and blue cheese, if desired. Add on the green onion tops too.
• Bake for 20 minutes. Serve hot with chips, celery or bread!

Cooking the Chicken in the slow cooker or pressure cooker

• Add the chicken to the slow cooker or the pressure cooker with one cup of chicken broth. Add in garlic powder, garlic salt, smoked paprika, onion powder, salt and pepper.
• In the pressure cooker (Instant Pot), cover, lock and set timer for chicken and increase it to 20 minutes. Let the pressure release naturally for at least 10 minutes when done.
• In the slow cooker, cover and cook on low for 8-10 hours. You can do this overnight if you want. It's important that it cooks for at least 8 hours to shred properly.
• Remove the chicken from the cooker and shred. Discard the broth in the pot and add the chicken to the dip mix.