This easy Buffalo Chicken Dip recipe is only 5 ingredients and you can make it on the stove or in a slow cooker so its warm all day long. It’s great with celery or crackers at all your holiday parties and game day celebrations.

Buffalo chicken wing dip.

What’s better than chicken wings? This dip right here. It’s easier to make, has all the right flavors, and requires very little in the way of cooking and cleanup.

Hot melty cheese, buffalo sauce, cool blue cheese or ranch dressing, cream cheese, and chunks of tender chicken ready and waiting to be dipped into. I always serve this spicy, tangy dip piping hot with a pile of Chicken in a Biskit crackers, chilled celery ribs, and carrot sticks.

Recipe ingredients:

Labeled buffalo chicken dip ingredients in various bowls.

Ingredient notes:

  • Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-ounce can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple. You can also use leftover rotisserie chicken.
  • Hot sauce: Frank’s RedHot Original works best for me, but you may prefer another kind, and that’s okay.
  • Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don’t like blue cheese dressing, as I don’t, you can use ranch. Just don’t tell anyone from Buffalo, NY.

Stove-top instructions:

  • In a large saucepan over medium-high heat, heat the chicken and hot sauce until bubbly Add the cream cheese, ranch or blue cheese dressing, and cheddar cheese. Stir until melted. Transfer to a serving bowl and serve warm.

Buffalo chicken dip.

Slow cooker instructions:

  • Combine all ingredients in your slow cooker and stir until combined. Cover and heat on LOW 3 to 4 hours or HIGH 1 to 2 hours. Serve warm right from the crockpot with celery sticks and crackers.

Recipe tips and variations:

  • Yield: One recipe makes enough to feed about 20 people as a snack.
  • Make ahead: The recipe comes together so quickly, you may not need to make this ahead of time. If you’re pressed for time, make the dip on the stove but keep warm using the crockpot.
  • Storage: Refrigerate the leftovers for up to 4 days and reheat as needed in the microwave or on the stove.
  • Blue cheese crumbles: If you’re using blue cheese dressing, blue cheese crumbles are the obvious choice.

Buffalo chicken wing dip.

More great appetizer recipes:

Buffalo chicken wing dip.

Buffalo Chicken Dip

This easy Buffalo Chicken Dip recipe is only 5 ingredients and you can make it on the stove or in a slow cooker so its warm all day long. It's great with celery or crackers at all your holiday parties and game day celebrations.
5 from 21 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 20 servings
Course Appetizer
Cuisine American
Calories 235

Ingredients 

  • 2 (10 ounce) cans chunk chicken drained and shredded (see note 1)
  • 1 (5 ounce) bottle hot pepper sauce (see note 2)
  • 2 (8 ounce) packages cream cheese
  • 1 cup Ranch salad dressing or blue cheese salad dressing (see note 3)
  • 2 cups shredded cheddar cheese
  • 1 bunch celery trimmed and cut into 4-inch pieces, for serving
  • 1 (8 ounce) box chicken crackers for serving

Instructions 

Stove top method:

  • In a large saucepan over medium-high heat, combine chicken and hot sauce. Heat until hot and bubbly, about 2 to 3 minutes.
  • Stir in cream cheese, salad dressing, and shredded cheese. Continue to stir until hot and bubbly, about 5 minutes.
  • Transfer to a slow cooker if desired to keep warm. Serve with celery sticks and chicken crackers.

Slow cooker method:

  • In a slow cooker, combine chicken, hot sauce, cream cheese, salad dressing, and shredded cheese. Stir to combine.
  • Cover and cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours (until hot and bubbly). Serve with celery sticks and chicken crackers.

Recipe Video

Notes

  1. Chicken: I make this easy dip with canned chunk chicken which I always keep in the pantry. Every 10-ounce can of chicken equals 2 small chicken breasts, so you would need 4 small chicken breasts (or 2 large ones), cooked and then shredded with two forks. See my how-to on poaching chicken, which is fast and super simple. You can also use leftover rotisserie chicken.
  2. Hot sauce: Frank's RedHot Original works best for me, but you may prefer another kind, and that's okay.
  3. Salad dressing: For real, authentic, traditional Buffalo Chicken Dip, this recipe MUST be made with blue cheese dressing, not ranch. However, if you don't like blue cheese dressing, as I don't, you can use ranch. Just don't tell anyone from Buffalo, NY. 
  4. Yield: One recipe makes enough to feed about 20 people as a snack.
  5. Make ahead: The recipe comes together so quickly, you may not need to make this ahead of time. If you're pressed for time, make the dip on the stove but keep warm using the crockpot.
  6. Storage: Refrigerate the leftovers for up to 4 days and reheat as needed in the microwave or on the stove.
  7. Blue cheese crumbles: If you're using blue cheese dressing, blue cheese crumbles are the obvious choice.

Nutrition

Calories: 235kcalCarbohydrates: 2gProtein: 12gFat: 20gSaturated Fat: 8gCholesterol: 55mgSodium: 600mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 493IUVitamin C: 6mgCalcium: 113mgIron: 1mg
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Meggan Hill

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Comments

  1. I am also from Buffalo, please don’t use canned chicken, that doesn’t taste as good as cooking chicken, or even buying a rotisserie chicken.

  2. Being from Buffalo I am appalled that people use ranch dressing with their wings. I don’t personally like either ranch or blue cheese, but still, I’m from buffalo and that’s just the way we do things :). Anyway this recipe is a staple in my house We’ve even had it over pasta! Buffalo chicken wing pasta! Thanks for the recipe!5 stars

  3. No offense but who started the idea to use Ranch instead of Blue Cheese. A hot buffalo wing was started with dipping it in blue cheese dressing with chucks of blue cheese.. THATS a buffalo wing. Also I do 1/2 and 1/2 of the cheddar and Monterrey jack jalapeno.., Ditch the Ranch- leave it for the salads… that is not a true Buffalo wing :)

    1. Hi Steve, first of all thank you for being nice about this unfortunate situation. The last person who was upset about ranch in my Buffalo dip dropped a few f-bombs… so… I appreciate you. The reason us weird Wisconsin people started putting RANCH in buffalo dip is because we don’t like blue cheese. I really WANT to like blue cheese, but I just don’t. How do I learn to love the taste of moldy feet? I’m taking suggestions. I taught myself to like salmon by eating it repeatedly, so maybe I just need to do that with blue cheese. But either way you’re right, this recipe should be written with blue cheese, garnished with blue cheese, and have a tiny footnote suggestion you “could” make it with ranch if you suck. :) I will have to get it rephotographed but I’ll put it on my list. Thank you, mostly for just not being super mean about your suggestion. You were so nice that I will actually do what you have suggested. Thanks a lot. -Meggan

  4. I was nearly devastated when I realized we didn’t have the canned chicken to make this for the Super Bowl. LUCKILY, we had some fresh chicken in the refrigerator, so cooked that, shredded it with the kitchen aid mixer (BEST TRICK EVER), and let it ride in the crock pot for a few hours. I will never go back to the canned stuff! This is the best recipe ever, and now its even better! Thank you for making the worst Super Bowl ever worth staying up for ;)5 stars

  5. Thanks for the handy recipes! I live in Buffalo and buffalo dip is a staple here, but I have never attempted it myself. Your recipe was true to form, although I did make one substitution to make it even more true to Buffalo style…using blue cheese instead of ranch dressing!!! Yum!5 stars

    1. Hi Shinea, thank you!!! Other Buffalo residents have been much more unkind about my recipe in the past, LOL! I do agree blue cheese is more traditional, I just can’t eat the stuff myself! I appreciate you, I’m glad you liked the dip, and I hope you have a spectacular week! Thanks. :D -Meggan

    1. Ah yes, the BEST chip for getting the most dip! Good call! Thanks Julie. :) I appreciate you stopping by the blog!

  6. When I was in highschool we had a food day in one of my classes and someonmade buffalo chicken wing dip and I love it I just really don’t like the spicy part I’ve never been a fan of spicy foods. So I was wondering if there is a way I could make it mild but still taste good??5 stars

    1. Hi Chelsea! I know what you mean about the spiciness, that can get out of control FAST. The good news is, this recipe is full of stuff to offset the spice: Cream Cheese, cheddar cheese, and ranch dressing. All that really cools the flavor down. What I would do, if I were you, is just add the red pepper sauce a little bit at a time. Maybe start with 2 Tablespoons, taste it, and go from there. The recipe calls for 3/4 cup so I feel like you might even be able to start with a 1/4 cup but I don’t want you to be disappointed. So just add a little at a time until you like the flavor. Also, if you eat it with celery instead of crackers, that helps a lot too! Crackers are good though, so maybe switch back and forth between fresh celery and crackers. :D I hope this helps! Good luck!! BTW if you accidentally overdo the hot sauce, you can always add in more ranch or cheese to compensate! There’s really no “wrong” way to make Buffalo wing dip. :D

  7. What?! Your hubby doesn’t like buffalo-style foods?! I must admit, I have a bit of a secret addiction to it ;) Well it’s awfully telling that even he loved this recipe :) Pinning for the holidays!5 stars

  8. I always learn something about real American food on your blog, Meggan, and that’s one of the reasons I love it. One of, because there are many!! Delicious-sounding dip! When’s your next party?5 stars