Spicy Buffalo Chicken Dip

My friend Marcus brought this Buffalo chicken dip to a Super Bowl party three years ago, and I've been making it ever since—not because it's complicated, but because it disappears faster than any other dish I bring. The first time I tasted it, I was standing in someone's kitchen with a tortilla chip in one hand, completely caught off guard by how creamy yet spicy it was. Now whenever I'm heading to a gathering, people actually text me asking if I'm bringing "that dip."

I remember making this at my sister's house for her book club, and halfway through the evening, I caught three different women standing by the dip bowl, chips in hand, just talking and laughing. There's something about a good dip that gets people to linger and chat instead of rushing through appetizers.

Ingredients

• Shredded cooked chicken: Use rotisserie chicken if you're short on time—it's already seasoned and pulls apart beautifully, saving you 20 minutes of prep work.
• Cream cheese: Let it soften at room temperature for a few minutes so it blends smoothly without lumps.
• Sour cream: This is what keeps the dip from feeling heavy; don't skip it even though it seems like a lot of dairy.
• Ranch dressing: Bottled is absolutely fine here—it adds a subtle herb note that brings everything together.
• Buffalo hot sauce: Frank's RedHot is the classic choice, but any Buffalo sauce works; adjust the amount to your heat tolerance.
• Cheddar and mozzarella cheese: The mix of both gives you flavor from the cheddar and stretchiness from the mozzarella, making it more interesting than using just one.
• Green onions and parsley: These are your finishing flourish—they add a fresh bite that cuts through all the richness beautifully.
• Tortilla chips: Sturdy, restaurant-style chips hold up better than thin ones without breaking under the weight of the dip.

Instructions

Set the stage:

Preheat your oven to 180°C (350°F) and grease a medium baking dish—this prevents any sticking and makes cleanup easier later.

Build the base:

In a large bowl, combine the softened cream cheese, sour cream, ranch dressing, and Buffalo sauce, stirring until you have a smooth, creamy mixture with no visible cream cheese lumps. This is your flavor foundation.

Bring it together:

Fold in the shredded chicken and both cheeses gently but thoroughly, making sure the chicken is evenly distributed so every bite has some in it.

Transfer and bake:

Spread the mixture evenly into your prepared baking dish and slide it into the oven for 20 to 25 minutes until it's hot throughout and the edges are bubbling slightly. If you want a golden, slightly crispy top, pop it under the broiler for 2 to 3 minutes at the end.

Finish and serve:

Let it cool for just a minute or two, then scatter the green onions and parsley over the top for color and freshness. Serve it warm with a big pile of tortilla chips alongside.

Save

There was one evening when my neighbor stopped by with her family unexpectedly, and I had this dip in the oven within 10 minutes of them arriving. Watching her teenage son go back for fourth helpings while her daughter actually put her phone down to eat—that's when I realized this dip does something special beyond just tasting good.

Playing With Heat Levels

The beauty of Buffalo sauce is that it's adjustable to your crowd. I've made it mild for family gatherings with kids by using less hot sauce, and I've cranked it up with an extra pinch of cayenne for friends who actually love sweat-inducing heat. Start with the recipe as written, taste it, and remember that you can always add more spice, but you can't take it back out.

Make-Ahead Magic

This dip is honestly better when you've prepped it the morning of your event. Mix everything together, store it covered in the fridge, and when guests arrive, just pop it straight into the oven—no defrosting or extra time needed. The flavors actually meld together a bit overnight, making the finished dip taste more balanced and cohesive.

Smart Swaps and Serving Ideas

Blue cheese dressing is a fantastic swap if you want a slightly earthier, less sweet flavor profile. I've also served this with celery and carrot sticks alongside the chips, and it's become a favorite with people watching their intake since the veggies feel less indulgent while still being delicious.

• If you can't find Frank's RedHot, any Buffalo-style hot sauce works, just taste as you mix to get the heat right.
• Make it gluten-free by using certified gluten-free tortilla chips and checking your ranch dressing label.
• A rotisserie chicken from the grocery store saves you 30 minutes and tastes just as good as homemade shredded chicken here.

Save

Every time I make this, I'm reminded that the best dishes are the ones that bring people together without demanding much from the cook. This one absolutely delivers on that promise.

Questions & Answers

→ Can I make this dip spicier?

Yes, add cayenne pepper or extra hot sauce to the mixture before baking for a stronger heat.

→ What type of chicken works best?

Shredded cooked chicken breast is ideal, but rotisserie chicken is a convenient and flavorful alternative.

→ Can I substitute the cheese?

Cheddar and mozzarella provide creaminess and melt well, but feel free to try other melting cheeses based on preference.

→ What can I serve aside from tortilla chips?

Fresh celery sticks, carrot sticks, or sliced bell peppers are great options for dipping alongside chips.

→ Is there a way to make it gluten-free?

Use gluten-free tortilla chips and ensure all sauces and dressings are gluten-free to maintain a gluten-free dish.