Buffalo Chicken Dip

The first time I brought this dip to a Super Bowl party, my friend Sarah literally guarded the bowl with her body. People kept hovering, chips in hand, waiting for that perfect golden bubble to form on top. By halftime, someone had already scraped the last bit onto a tortilla chip and was contemplating whether to lick the dish clean in public. That is when you know a recipe has staying power.

I made this for my sisters engagement party last winter, doubled the recipe because I was worried about running out. Someone accidentally spilled half the batch onto the counter while reaching over another dish, and I swear three people considered whether it was socially acceptable to scoop it off the granite. That is the power of hot sauce and melted cheese working together.

Ingredients

• 2 cups cooked shredded chicken breast: Rotisserie chicken works perfectly here, and I honestly prefer the slightly deeper flavor it brings compared to boiling plain breasts.
• 225 g softened cream cheese: Room temperature is nonnegotiable, unless you want tiny lumps of cream cheese haunting your otherwise smooth dip.
• 1/2 cup hot sauce: Franks RedHot is the classic choice, but I have experimented with buffalo sauces that have extra garlic for a deeper background flavor.
• 1/2 cup ranch dressing and 1/2 cup blue cheese dressing: Using both creates this incredible depth that neither dressing can achieve alone.
• 1 cup shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that stands up to the hot sauce instead of getting lost in the mix.
• 1/2 cup crumbled blue cheese: Even people who swear they hate blue cheese somehow cannot pick it out in this dip.
• 1/2 cup shredded mozzarella for topping: This is purely for that gorgeous blanket of cheese that gets golden and bubbly.
• 2 tablespoons chopped chives: Fresh chives add this little pop of color and mild onion flavor that cuts through all the richness.

Instructions

Get everything ready:

Pull that cream cheese out of the fridge at least an hour before you start cooking, and shred your cheese if you bought blocks.

Heat things up:

Preheat your oven to 180°C (350°F) while you prep everything else, so you are not waiting around later.

Make the creamy base:

In a large mixing bowl, beat together the softened cream cheese, hot sauce, ranch dressing, and blue cheese dressing until everything is completely smooth.

Add the good stuff:

Fold in the shredded chicken, cheddar cheese, and crumbled blue cheese until every piece of chicken is coated in that spicy, creamy mixture.

Get it into the dish:

Transfer everything to a 1.5 to 2 liter baking dish and spread it into an even layer so it heats uniformly.

Add the cheese blanket:

Sprinkle the shredded mozzarella over the top like you are tucking it in for a cozy nap.

Bake until bubbly:

Slide it into the oven for 20 to 25 minutes, until the edges are bubbling furiously and the top has these gorgeous golden spots.

The hardest part:

Let it cool for exactly 5 minutes, which feels like forever when people are hovering and asking if it is ready yet.

Finish and serve:

Scatter those fresh chives over the top and serve it up with celery sticks, tortilla chips, or slices of baguette.

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My dad, who claims to despise blue cheese in all forms, ate this dip for three consecutive Sundays during football season before I finally told him what was in it. He paused for exactly one second, shrugged, and went back for another scoop. That is the kind of endorsement that matters more than any restaurant review.

Make It Ahead

You can assemble everything up to two days before and keep it covered in the refrigerator, which actually helps the flavors develop. I have discovered that bringing it to room temperature for about 20 minutes before baking helps it heat more evenly. The texture somehow gets better after those flavors have time to become friends in the fridge.

Heat Level Hacks

Start with less hot sauce than you think you need, because you can always add more but you cannot take it back. I keep a small bowl of extra hot sauce on the side for the brave souls who want to kick it up another notch. A tiny pinch of cayenne pepper mixed into the cheese topping creates this sneaky heat that creeps up on you after each bite.

Serving Strategy

The texture starts to set as it cools, so try to serve it while it is still that perfect gooey consistency. I put out a variety of dippers because some people are team tortilla chip while others are surprisingly devoted to celery sticks for that cool crunch contrast.

• Keep a small spoon nearby for people who want to try just a taste without committing to a full chip plunge.
• Double the recipe for crowds larger than six people, or you will be making a second batch halfway through the party.
• Leftovers reheat surprisingly well in the microwave, though that bubbly golden top never quite achieves the same glory.

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Every time I make this dip now, I think about that first party and how something so simple brought a room full of people together, hovering and laughing and reaching for just one more bite.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the mixture up to 2 days in advance and store it refrigerated. Bake just before serving for the best results.

→ What can I serve with buffalo chicken dip?

Celery sticks, tortilla chips, sliced baguette, crackers, or carrot sticks all work perfectly for scooping.

→ How can I make it spicier?

Add a pinch of cayenne pepper or use a hotter hot sauce variety to increase the heat level.

→ Can I substitute the blue cheese?

Absolutely—use additional cheddar or all ranch dressing instead of blue cheese if you prefer.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3-4 days and reheat in the oven or microwave.

→ Can I use rotisserie chicken?

Yes, a store-bought rotisserie chicken works perfectly and saves time on prep.