Easy Buffalo Chicken Dip Recipe ( Super Bowl Dip Recipe )

As a food blogger, I developed a Buffalo Chicken Dip Recipe that combines shredded chicken, cream cheese and spicy buffalo sauce with a clever twist that will make it a standout on your Super Bowl spread.

I’m never planning a game day without this Easy Buffalo Chicken Dip. When friends ask for a winning snack I hand them a spoon, because the combo of shredded cooked chicken and cream cheese creates that craveable messy hit.

It’s not one of those boring dips, its loud, tangy, and somehow totally addictive. I threw it on my list of Super Bowl Dips ages ago and even call it my go-to Buffalo Chicken Dip Recipe for last-minute parties.

And yes, it feels dangerously simple, but thats the trick, you wont want to share seriously.

Ingredients

• Shredded cooked chicken: lean protein, fills you up, add meaty texture to the dip
• Cream cheese: rich, creamy fat, makes dip smooth and slightly tangy when warmed
• Buffalo sauce: spicy vinegar bite, mostly flavor not sweet, adds heat and tang
• Ranch or blue cheese dressing: creamy, herby, adds cooling counterpoint to hot sauce
• Sharp cheddar: melty, salty, adds bold cheesy flavor and little extra protein
• Sour cream or mayo: adds creaminess and slight tang, can lighten the heat a bit
• Green onions: fresh bite, mild oniony flavor, brightens the rich dip when its sprinkled
• Tortilla chips or veggies: provide crunch, carbs for scooping, great contrast to creamy dip

Ingredient Quantities

• 2 cups shredded cooked chicken (about 12 ounces)
• 8 ounces cream cheese 1 package softened
• 1/2 cup buffalo sauce like Frank’s
• 1/2 cup ranch dressing or blue cheese dressing
• 1/4 cup sour cream or mayonnaise optional
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup blue cheese crumbles optional
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and black pepper to taste
• 2 green onions sliced for garnish optional
• tortilla chips celery sticks or carrot sticks for serving optional

How to Make this

1. Preheat oven to 350°F and spray or butter a 9-inch baking dish, then shred 2 cups cooked chicken (rotisserie works great) and set aside.

2. Soften 8 ounces cream cheese in the microwave for 20-30 seconds or leave at room temp so it mixes easier.

3. In a bowl beat the softened cream cheese with 1/2 cup buffalo sauce (like Frank’s), 1/2 cup ranch or blue cheese dressing, and 1/4 cup sour cream or mayo if using, add 1/2 tsp garlic powder, 1/4 tsp onion powder, and salt and black pepper to taste, mix till smooth.

4. Fold in the shredded chicken and about 1 cup of the 1 1/2 cups shredded sharp cheddar so the chicken is evenly coated, you can also stir in about half of the 1/2 cup blue cheese crumbles if you like stronger flavor.

5. Spoon the mixture into the prepared dish and smooth the top, then sprinkle the remaining 1/2 cup cheddar and the rest of the blue cheese crumbles over the top.

6. Bake for 20 to 25 minutes until the dip is hot and bubbly, if you want a brown crust turn the broiler on for 1 to 2 minutes but watch it closely so it doesn’t burn.

7. Let the dip rest 5 minutes, then scatter sliced green onions on top for garnish, it makes it look nicer and adds a fresh bite.

8. Serve with tortilla chips, celery sticks or carrot sticks, and tell everyone to dig in while it’s warm. Leftovers keep 3 to 4 days in the fridge, reheat in the microwave or oven and stir in a splash of buffalo or ranch if it seems dry.

Equipment Needed

1. 9 inch baking dish, greased or sprayed
2. Large mixing bowl for combining the dip
3. Microwave safe bowl or plate to soften the cream cheese
4. Hand mixer or whisk plus a rubber spatula to fold and spread
5. Measuring cups and measuring spoons
6. Cheese grater or pre shredded cheese and two forks or tongs to shred the chicken
7. Knife and cutting board for slicing green onions
8. Oven mitts and a trivet or heat safe surface to set the hot dish on
9. Serving bowl or platter and chips, celery or carrot sticks to serve with

FAQ

Easy Buffalo Chicken Dip Recipe ( Super Bowl Dip Recipe ) Substitutions and Variations

• Shredded cooked chicken: rotisserie chicken (same amount, super easy), canned chicken (drain well), or shredded cooked turkey; for a veg option try canned jackfruit or mashed chickpeas, they soak up the sauce but won’t be as meaty.
• Cream cheese: Neufchatel swaps 1:1 for a slightly lighter dip, or use about 3/4 cup thick Greek yogurt (strain it first) to cut fat, or a vegan cream cheese if you need dairy free, just expect a bit different texture.
• Buffalo sauce: mix plain hot sauce and melted butter about 1:1 to mimic Frank’s, or use sriracha plus a little butter for a sweeter kick, or chipotle hot sauce for a smokier heat.
• Sharp cheddar cheese: Monterey Jack or Colby for milder melting, pepper jack if you want extra spice, or smoked cheddar to add depth; vegan shredded cheese works too but it melts differently.

Pro Tips

1) Warm and mix the soft cheese real good before you add the chicken, otherwise you get pockets of cream cheese and that’s sad, use a hand mixer or whisk until totally smooth so the dip is velvety and not clumpy.

2) Toss the shredded chicken with a little extra hot sauce or warmed dressing first so every bite is flavored, that way the heat actually soaks into the meat instead of just sitting on top.

3) If you want more depth, stir in a small sauteed onion or a teaspoon of smoked paprika or a splash of Worcestershire, they add savory notes that cut the straight buffalo tang and make it taste restaurant-grade.

4) Bake in a shallow, heat-conductive dish like cast iron or a wide ceramic dish and let it rest a few minutes after it comes out, it browns nicer, heats evenly, and sets up so scooping is less messy.