Baked Buffalo Chicken Dip with Blue Cheese and Sharp Cheddar
This creamy, oven-baked buffalo chicken dip uses rotisserie chicken and a sharp cheddar-blue cheese blend for the ultimate game-day appetizer. Easy to prep and bubbly in 20 minutes.
When it comes to game day snacks, nothing beats a warm, bubbly buffalo chicken dip. This recipe hits all the right notes: it is unashamedly creamy, spiked with plenty of vinegar-forward heat, and uses a rotisserie chicken shortcut so you can spend less time shredding and more time eating.
The secret to the best easy buffalo chicken dip is all in the cheese ratio. We use a base of softened cream cheese and ranch dressing for luxury, then fold in sharp cheddar for stretch and blue cheese crumbles for that signature funk. It is the kind of dip that disappears in minutes, especially when served straight from the oven.
If you have been looking for a baked buffalo chicken dip that doesn't separate or turn greasy, this is it. By baking it until the edges are golden and the center is molten, you get a cohesive, scoopable masterpiece that stands up to the sturdiest celery stalks and kettle-cooked chips.
Ingredients
The Base
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- 1/2 cup (120ml) ranch dressing
- 1/2 cup (120ml) Frank's RedHot Original Cayenne Pepper Sauce
- 1/2 teaspoon garlic powder
The Mix-Ins
- 3 cups (approx. 450g) shredded rotisserie chicken
- 1 cup (115g) sharp cheddar cheese, freshly shredded
- 1/2 cup (60g) blue cheese crumbles
- 2 green onions, thinly sliced (whites and greens separated)
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Combine the softened cream cheese, ranch dressing, hot sauce, and garlic powder in a large mixing bowl, whisking or stirring until the mixture is smooth and orange.
- 3
Fold in the shredded rotisserie chicken, half of the sharp cheddar, half of the blue cheese crumbles, and the white parts of the sliced green onions.
- 4
Transfer the mixture to a 1.5-quart baking dish or a 9-inch cast iron skillet, spreading it into an even layer.
- 5
Top the dip with the remaining shredded cheddar and blue cheese crumbles.
- 6
Bake for 20-25 minutes, or until the cheese is melted and the edges are bubbling vigorously.
- 7
Remove from the oven and let rest for 5 minutes to allow the sauce to set slightly.
- 8
Garnish with the remaining green onion tops and serve warm with celery sticks, carrots, and sturdy tortilla chips.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 395 kcal
- Protein
- 21 g
- Carbs
- 4 g
- Fat
- 33 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 1180 mg
Tips
- → Shred your own cheddar from a block; pre-shredded cheese is coated in potato starch which can prevent the dip from reaching maximum silkiness.
- → If you aren't a fan of blue cheese, swap the crumbles for extra cheddar or Monterey Jack, but keep the ranch for that essential tang.
- → To prevent a greasy dip, ensure your rotisserie chicken is well-drained and you aren't using a 'buffalo wing sauce' which contains extra oil; stick to the original cayenne pepper sauce.
FAQ
How do I prevent my buffalo chicken dip from being too oily?
Grease usually comes from using pre-made wing sauce (which contains oil/margarine) instead of hot sauce, or using very fatty dark meat chicken. Stick to Frank's RedHot Original and blot your rotisserie chicken if it seems particularly moist.
Can I make this buffalo chicken dip ahead of time?
Yes. Assemble the dip in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to eat, bake as directed, adding 5-10 minutes to the cook time to account for the cold dish.
Can I use blue cheese dressing instead of ranch?
Absolutely. If you want a more intense blue cheese flavor, use a high-quality blue cheese dressing in place of the ranch in equal measurements.
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