This is a creamy, tangy, and crowd-pleasing Buffalo chicken dip that tastes just like Buffalo wings—served hot and perfect for parties or game days!

Why You’ll Love This Recipe

Bursting with flavor: blends hot sauce, cream cheese, ranch, and cheddar for a spicy, cheesy punch
Crowd favorite: adored by countless home cooks, easy to make, and perfect for sharing
Adaptable: works with canned chicken, rotisserie chicken, or shredded chicken for flexibility

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chunk chicken (canned, drained)
Hot pepper sauce (e.g., Frank’s RedHot)
Cream cheese (softened)
Ranch dressing
Cheddar cheese
Celery pieces and chicken‑flavored crackers for serving

Directions

In a skillet over medium heat, combine the chicken and hot sauce; cook until heated through (about 3–5 minutes).
Stir in the softened cream cheese and ranch dressing until well blended and warm (another 3–5 minutes).
Mix in half of the shredded cheddar cheese. Transfer the mixture to a slow cooker.
Sprinkle the remaining cheddar on top. Cover and cook on Low until bubbly and hot, about 35 minutes.
Serve immediately with celery sticks and crackers.

Servings And Timing

Servings: Makes about 20 appetizer-sized servings (roughly 5 cups total)
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: Approximately 55 minutes

Variations

Spicy Ranch Version: Add a packet of spicy ranch seasoning mix for a punchier flavor.
Blue Cheese Twist: Replace ranch dressing with blue cheese dressing for a sharper taste.
Vegetarian Option: Swap chicken with canned jackfruit or chopped artichoke hearts.
Baked Version: Instead of slow cooking, bake in a casserole dish at 350°F for 25 minutes.
Loaded Style: Top with green onions or jalapeño slices before serving.

Storage/Reheating

To Store: Transfer cooled dip into an airtight container and refrigerate for up to one week.
To Reheat: Warm gently on the stovetop or microwave in 30-second intervals until hot.
To Freeze: Spread cooled dip on a lined baking sheet, freeze until solid, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

FAQs

1. What Can I Use Instead Of Canned Chicken?

You can use cooked shredded chicken or rotisserie chicken for a fresher texture and flavor.

2. Can I Use Blue Cheese Instead Of Ranch Dressing?

Yes, blue cheese dressing is a great alternative for fans of traditional Buffalo wing flavors.

3. Can I Make This Spicier Or Milder?

Absolutely. Adjust the amount of hot sauce to increase or decrease the heat to your preference.

4. What Cheeses Can I Mix With Cheddar?

Try adding mozzarella, Monterey Jack, or pepper jack cheese for a richer, more gooey dip.

5. Can I Bake Instead Of Using A Slow Cooker?

Yes, bake in a 350°F oven for 20–25 minutes until bubbly and hot.

6. Is It Good With Other Dippers?

Yes, it pairs well with tortilla chips, toasted bread, pita chips, carrots, or bell pepper strips.

7. How Long Does The Dip Last In The Refrigerator?

It will stay fresh in an airtight container in the fridge for up to one week.

8. Can I Reheat It In The Microwave?

Yes, use short intervals (30 seconds), stirring in between until evenly heated.

9. Will The Texture Change If I Freeze And Thaw It?

Slightly. The dairy may separate a bit, but stirring and gentle reheating helps restore creaminess.

10. Can This Dip Be Made Ahead Of Time?

Yes. Prepare and refrigerate the dip in advance, then reheat when you’re ready to serve.

Conclusion

This Buffalo chicken dip is the ultimate party pleaser—rich, creamy, spicy, and satisfying. With its simple prep, versatile variations, and easy storage, it’s a recipe worth keeping in rotation for every gathering.