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Baked Buffalo Chicken Dip

This baked buffalo chicken dip is a favorite game day or party appetizer! Easy to make with shredded chicken, buffalo sauce, ranch dressing and cheese, it’s baked until bubbly and ready to serve!

If you love Buffalo wings, buffalo chicken pizza and buffalo cauliflower, this classic dip will be a favorite as well!

Celery being dipped in buffalo chicken dip.
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Easy Buffalo Chicken Dip Recipe

My blog is full of appetizers with buffalo chicken flavors. From buffalo chicken pasta salad, to buffalo chicken meatballs even buffalo chicken soup!

This isn’t the first time I’ve made this easy buffalo dip recipe. There is crockpot buffalo chicken dip and Instant Pot buffalo chicken dip, too.

Yet, I still NEEDED to share this baked buffalo chicken dip in the oven because it’s the only way to get a golden brown and crispy top with bubbly cheese! 

Why This Recipe Works

  • So much flavor. If you love baked chicken wings doused in buffalo sauce, you’ll love this oven baked buffalo chicken dip that is thick, creamy, cheesy and spicy.
  • Easy to make. Everything comes together in the Instant Pot, then it’s into the oven to bake. It’s one of the easiest Super Bowl party foods.
  • Can be made ahead. If you want to get ahead for game day or holiday parties, this is a great one to prepare in advance.

Recipe Ingredients

Buffalo chicken dip ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • Chicken: If starting from scratch, you’ll need boneless, skinless chicken breasts. If you’ve got leftover Instant Pot buffalo chicken or crockpot shredded chicken use that. Otherwise, follow the directions as listed.
  • Cream cheese: Cut the block up into 1″ pieces, so they melt and blend in easier. Use a block of cream cheese rather than a tub for the best consistency.
  • Buffalo wing sauce: I make a super easy homemade buffalo hot sauce using just 2 ingredients but Frank’s Red Hot Buffalo Wing sauce is another favorite.
  • Ranch dressing: The cool creaminess of ranch dressing is such a good pairing with the tangy buffalo sauce. 
  • Shredded cheese: Mozzarella is used to give the baked buffalo chicken dip that melty, gooey goodness. The cheddar cheese gets melted on top!

Substitutions and Variations

  • Type of chicken: Save a bit of time and pick up cooked chicken, either rotisserie chicken or canned chicken.
  • Melty cheese: Monterey jack cheese can be used in this dish in place of cheddar cheese or mozzarella.
  • Blue cheese: Swap the ranch for blue cheese dressing instead. Either will work!
  • Crockpot: To make this even easier, use 2 cups of rotisserie chicken and place the ingredients in a slow cooker over low heat for 1 hour. Transfer to a baking dish and melt cheese in the oven.

How to Make Baked Buffalo Chicken Dip

Step by step collage making baked buffalo chicken dip.
  • Melt the creamy base. Set the Instant Pot to sauté and toss in the cream cheese, Buffalo sauce, ranch dressing, and mozzarella cheese. 
  • Add the chicken. Stir everything until the cheese is melted and the mixture is smooth. Add the cooked shredded chicken and stir to combine. Make sure the chicken is well coated. Season to taste.
  • Assemble and bake. Spread the dip into a 9-inch baking dish, sprayed with nonstick spray into an even layer. Sprinkle the cheddar cheese on top and bake for 10 minutes, until the cheese is bubbly.
  • Garnish and serve. Top with sliced green onions or chives and blue cheese crumbles if desired. Enjoy it while it’s hot with your favorite dippable items!

Expert Tips

  • For shredding the chicken, use 2 forks to pull apart the chicken into shreds, or an easier (slightly messier) way would be to shred the chicken using an electric hand mixer. Seriously, try it!
  • For an extra spicy dip, you can use more buffalo sauce or sprinkle in a bit of cayenne pepper. 
  • If you like yours a bit milder, use less of the buffalo wing sauce. You could also add a bit more ranch if you prefer.
  • Use full-fat cream cheese from a block. Low-fat and spreadable cream cheese may separate and affect how well your dip sets.
Baked buffalo chicken dip in white baking dish on counter.

Recipe FAQs

Why is my buffalo chicken dip greasy?

If the ingredients aren’t mixed together well enough they could separate and the cheese may pool with grease. Just stir ingredients well to combine before baking. Pre-shredded cheese in this case may actually be preferred as the cornstarch can help hold ingredients together.

How long can baked buffalo chicken dip stay at room temperature?

Don’t fret! This dip can last for a few hours at room temperature, which makes it great for any type of gathering. You don’t need to worry about it for a while! It tastes great hot, warm, or cooled off a bit, just don’t leave it out overnight and you’re golden!

Can I use a different cut of chicken?

You can use shredded chicken thighs if you prefer, or if you’re trying to use up what you have. Keep in mind, it’s not as lean so it will contain more grease, which may show up in your dip. An oily dip is a good dip that will still taste good, but in case you wondered where the extra grease came from!

How to prepare it ahead of time?

Assemble the dip in the baking dish, sprinkle with cheddar cheese, and then cover with plastic wrap and place it in the fridge. When you’re ready to bake and serve, remove the plastic and bake until gooey!

Serving Suggestions

Buffalo chicken dip with cream cheese and saucy goodness pairs well with so many options just like buffalo wings! Here is our favorite suggestions of what to dip into it:

Reheating and Storage

  • Storing: Keep leftovers stored in an airtight container in the fridge for up to 3 days. It will thicken as it cools but will soften and melt again once heated.
  • Reheat: Reheat smaller amounts of dip in the microwave or use the oven for bigger portions.
  • Freeze: Do not freeze as the cream cheese texture will change when thawed.
Chip being dipped into buffalo chicken dip.

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Baked buffalo chicken dip in white baking dish on counter.

Baked Buffalo Chicken Dip

5 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This baked buffalo chicken dip is a favorite game day or party appetizer! Easy to make with shredded chicken, buffalo sauce, ranch dressing and cheese and baked until bubbly.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12




  • 1 pound boneless, skinless chicken breasts
  • Kosher salt , to taste
  • 1 cup water , or chicken broth
  • 2 (8-ounce) packages cream cheese , cut into 1-inch pieces
  • ½ cup buffalo wing sauce , more or less to spice preference
  • cup ranch dressing , could also substitute bleu cheese dressing
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese

For serving: Green onions, Blue cheese, Tortilla chips, Crackers, Celery, and Carrot sticks


    • In an Instant Pot, place chicken breasts in an even layer. Sprinkle with salt and cover with water. Secure the lid. Set the valve to "seal".
    • Set the Instant Pot to the "Meat/Stew" or high pressure function to cook 15 minutes. When the timer is done, carefully quick-release the pressure. Once pressure is completely released, carefully open the lid. Drain the chicken, discarding the liquid, and transfer to a cutting board to shred using 2 forks. Set aside.
    • Preheat the oven to 400°F. Spray a 9-inch baking dish with nonstick spray and set aside.
    • Set the Instant Pot to the "Sauté" function. Add the cream cheese, buffalo sauce, ranch dressing, and mozzarella cheese. Stir constantly until the cheese is melted and the sauce is smooth. Add the shredded chicken and stir until well coated. Season to taste.
    • Spread the buffalo chicken dip into the baking dish and sprinkle cheddar cheese over the top. Bake 10 minutes, or until the cheese is bubbly.
    • Top with sliced green onions and blue cheese. if desired. Serve hot with tortilla chips and/or vegetables.


    Slow cooker version: No Instant pot? No problem. To make this even easier, use 2 cups rotisserie chicken and place the ingredients in a slow cooker over low heat for 1 hour. Transfer to baking dish and melt cheese in the oven. 
    Storage: Store leftovers in a covered container up to 3 days. Reheat in the microwave or in the oven until warm. 


    Calories: 167kcal | Carbohydrates: 1g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 592mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 0.5mg | Calcium: 120mg | Iron: 0.2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free

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