Quick Facts
Time: 30 minutes • Yield: About 8 servings • Skill: Easy • Method: One-pan skillet bake • Diet tags: GF-friendly with appropriate dippers
Introduction
Buffalo Chicken Dip is the quick win when you’ve got guests incoming and twenty-some minutes to make something addictive. This version is built for speed: a single skillet, straightforward steps, and a balanced finish that tastes like your favorite restaurant appetizer. Expect creamy body, just-right heat, and savory depth, finished with blue cheese crumbles for a tangy pop in every scoop. The texture is thick and dippable without breaking fragile chips, and the flavor lands squarely between buttery buffalo warmth and cool, herby creaminess. Perfect for last-minute gatherings, cozy movie nights, or pre-game spreads, it scales easily and reheats beautifully. Most importantly, the timing is predictable—on the table in about 30 minutes with clear cues so you never overbake.
For quick variations that scale up, browse our Buffalo Chicken Dip recipes.
Why You’ll Love It
- Weeknight-easy: Minimal prep and precise bake time.
- Flexible: Use what you have—rotisserie chicken, different cheeses, crock-pot holding.
- Balanced flavor: Heat, creaminess, and tang so every bite pops.
- Great leftovers: Rewarm gently; fantastic in bowls or wraps.
Ingredients
Equipment
Method
- Preheat oven to 350°F. This ensures even melting and prevents the sauce from breaking.
- In a 10-inch cast-iron skillet, combine cream cheese, buffalo wing sauce, ranch dressing, cheddar, mozzarella, and shredded chicken.
- Stir everything together until thick, creamy, and evenly mixed. Spread the mixture evenly in the skillet.
- Top with extra shredded cheese and a few blue cheese crumbles.
- Bake for 20–25 minutes until the dip is bubbling at the edges and hot in the center.
- Remove from oven and let rest for 5 minutes. Garnish with more blue cheese and green onions before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2½ cups shredded cooked chicken (poached or rotisserie)
- 8 oz cream cheese, cubed and softened
- ½ cup buffalo wing sauce
- ½ cup shredded cheddar
- ½ cup shredded mozzarella
- ¼ cup ranch dressing
- 2 Tbsp blue cheese crumbles (plus more for topping)
- 2–3 Tbsp sliced green onions (garnish)
- Optional: pinch of garlic powder + onion powder for extra depth
- Dippers: tortilla chips, pretzel chips, celery, carrots
What each ingredient does:
Chicken: body • Cream cheese: creamy base • Buffalo sauce: heat + tang • Cheddar + mozzarella: melt + flavor • Ranch: cools and rounds edges • Blue cheese: sharp tang • Green onion: freshness • Spices: savory backbone.
Pro tip: If poaching chicken, finely shred while warm so it absorbs sauce faster.
Substitutions & Swaps
- Aromatics: Stir in ¼ cup minced onion sautéed in a dab of butter before combining.
- Cheese: Sub some Colby Jack or Pepper Jack for extra melt or gentle spice.
- Dairy tweaks: Greek yogurt can replace part of the ranch or sour cream if using that variation.
- Heat level: Use mild buffalo sauce, then spike servings with a hotter drizzle.
- Slow cooker: Mix, heat on low 1½–2 hours; switch to “warm” for service.
Equipment Notes
- Essential: 10-inch cast-iron skillet or 8×8 baking dish.
- Convenience: Rubber spatula, tongs or forks for shredding, oven mitts for hot skillet.
- Sizing: Written for a 10-inch skillet; double for a 12-inch (bake slightly longer).
Step-by-Step
- Heat oven to 350°F (why): Predictable melt without breaking sauces.
- Prep chicken (speed): Shred rotisserie or quickly poach a breast to 165°F; shred finely so it folds into the sauce. Visual cue: fine strands, little moisture pooling.
- Combine in skillet (texture): In an ungreased cast-iron skillet, add cream cheese cubes, buffalo sauce, ranch, cheddar, mozzarella, and chicken. Stir until thick and cohesive; spread evenly.
- Top & bake (doneness): Sprinkle a little extra cheddar/moz and a few blue cheese crumbles. Bake 20–25 minutes until bubbling at the edges and hot throughout.
- Finish & rest (flavor): Scatter more blue cheese and green onions; rest 5 minutes to set for clean scoops.
- Serve: Place the hot skillet on a trivet with chips, pretzels, and crisp veggies.
Doneness cues: Edges actively bubbling; center visibly hot; cheese fully melted.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix and spread in the skillet; cover and refrigerate up to a day.
- Fridge: 3–4 days; stir after reheating to re-emulsify.
- Freeze: Combine unbaked and freeze up to 3 months; thaw overnight then bake.
- Reheat: 300°F oven or low stovetop heat; add a spoon of ranch or milk if thick.
Stock the fridge with a few choices from our Dip Recipes collection.
How to Lighten / Make It Creamy
- Lighten: Replace part of the cream cheese with Greek yogurt; use part-skim mozzarella; serve with extra veggies.
- Creamier: Stir in a splash of evaporated milk after baking; or gently fold in an extra spoon of cream cheese off heat.
Toppings, Garnishes & Finishes
- Crunch: Toasted panko crumbs; crushed pretzel chips.
- Fresh: Parsley, chives, or a few celery leaves.
- Tang/Heat: Extra buffalo drizzle, lemon squeeze, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
- Dippers: Kettle chips, pita chips, celery, carrots, thick cucumber slices.
- Drinks: Sparkling water with lime; if serving beverages, crisp whites or light, low-tannin reds pair well.
Scaling the Recipe
- Double: 12-inch skillet or 9×13 pan; bake until bubbling, adding 3–7 minutes if needed.
- Half: 8×8 dish; check starting at 18 minutes.
- Batch service: Keep warm in a slow cooker on “warm” after baking for parties.
Nutrition & Dietary Notes
- Protein-forward; naturally gluten-free with appropriate dippers.
- Contains dairy; dairy-free subs are workable with DF cream cheese and melts.
Troubleshooting
- Oily top? Stir well after baking; add a spoon of ranch to re-emulsify.
- Flat flavor? Pinch of salt, extra buffalo, and a few blue cheese crumbles on top.
- Too thin? Bake a bit longer or stir in extra shredded cheddar to tighten.
- Too thick? Loosen with a splash of milk or evaporated milk and stir until glossy.
FAQs
Can I use frozen chicken? Yes; thaw fully and pat dry before shredding.
What’s the best cheese combo? Cheddar + mozzarella for melt, blue cheese for tang; Pepper Jack if you want gentle heat.
How do I keep it hot on a buffet? Bake then transfer to a slow cooker on “warm.”
Dairy-free or gluten-free options? Use DF cream cheese/cheese and GF dippers; flavor stays bold.
How long does it last? 3–4 days refrigerated; reheat gently.
Variations
- Lemony Herb: Finish with lemon zest/juice and chopped dill or parsley.
- Spicy Chipotle: Add minced chipotle and a touch of honey; finish with lime.
- Creamy Parmesan: Fold in grated Parmesan and a splash of cream at the end.
Chef Notes / Test Kitchen Tips
The most consistent texture comes from finely shredding chicken and spreading the mixture evenly so it heats uniformly. Bake just until the edges bubble and the center loosens—usually 20–25 minutes in a 10-inch skillet—which lands you at roughly 30 minutes total including prep. Garnish after baking so the blue cheese stays pleasantly distinct rather than melting completely.
Conclusion
If you want maximum return for minimal effort, this one-pan Buffalo Chicken Dip delivers: creamy body, lively heat, and that unmistakable blue cheese finish. It’s fast, scales easily, and keeps well for weekday snacking. Save this method and tweak the toppings to make it yours next game day.
Build your next spread with can’t-miss picks from our Appetizer Recipes.
