Easy Spicy Jalapeño Buffalo Chicken Dip (One-Pan, 35 Minutes)

Quick Facts

Time: 35 minutes • Yield: 10–12 appetizer servings • Skill: Easy • Method: One-pan bake • Diet: High-protein, GF friendly

Introduction

Buffalo Chicken Dip is what you make when guests are at the door and you need something hot, cheesy, and absolutely addictive. This spin folds in fresh jalapeños for a lively snap that cuts through the creaminess and keeps every bite exciting. Expect a velvety, scoopable texture with little green pops of heat and a classic buffalo tang. It’s perfect for tailgates, potlucks, family movie nights, or any time you want a reliable, no-stress appetizer that feels special with very little work.

For more variations—from mild to extra-hot—browse all our Buffalo Chicken Dip recipes.

Why You’ll Love It

• Weeknight-easy: Dump, stir, bake; crystal-clear timing.
• Flexible: Works in a skillet or 8×8 dish; rotisserie shortcuts welcome.
• Balanced flavor: Creamy dairy, spicy sauce, bright pepper heat.
• Great leftovers: Reheats smoothly for sliders, wraps, and bowls.

This one-pan buffalo chicken dip folds in fresh jalapeños for a bold, cheesy, and spicy appetizer that’s perfect for game day or casual gatherings. Scoopable, creamy, and ready in 35 minutes, it’s a party classic with a zesty kick.

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Course: Appetizer

Cuisine: American, Game Day

Calories: 325

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 12 oz cooked shredded chicken
• 16 oz cream cheese, softened
• 0.5 cup buffalo sauce
• 1 cup cheddar cheese, shredded (plus extra for topping)
• 1 cup mozzarella cheese, shredded (plus extra for topping)
• 0.25 cup creamy ranch dressing
• 0.33 cup mayonnaise
• 1 cup sour cream
• 0.66 cup jalapeños, seeded and finely diced
• 1 pinch chili flakes (optional)
• 1 to taste kosher salt & black pepper

Equipment

• 8-inch cast iron skillet or 8×8 baking dish
• mixing bowl
• spatula
• oven
• hand mixer (optional)

Method

 

1. Preheat oven to 350°F. Prep and measure all ingredients.
2. In a mixing bowl, blend cream cheese, ranch dressing, mayo, sour cream, and buffalo sauce until smooth.
3. Fold in shredded chicken, jalapeños, half of the cheddar and mozzarella, chili flakes, salt, and pepper. Mix gently.
4. Spread mixture evenly in a cast-iron skillet or 8×8 baking dish. Top with remaining cheeses.
5. Bake for 20–25 minutes until bubbling around edges and cheese is melted with light golden spots.
6. Let rest 3–5 minutes before serving. Serve warm with chips, veggies, or bread.

Nutrition

Calories: 325kcalCarbohydrates: 4gProtein: 16gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 680mgPotassium: 210mgSugar: 2gVitamin A: 950IUVitamin C: 8mgCalcium: 230mgIron: 0.6mg

Notes

Make it ahead up to 2 days before baking. For a lighter version, replace part of the cream cheese with Greek yogurt. Leftovers reheat well and can be used in wraps or sliders. Keep warm in a slow cooker for parties. Adjust spice by increasing jalapeños or buffalo sauce. Top with scallions, panko, or more cheese for extra texture.

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Ingredients

• 12 oz cooked shredded chicken
• 16 oz cream cheese, softened
• ½ cup buffalo sauce
• 1 cup cheddar, shredded (plus extra for topping)
• 1 cup mozzarella, shredded (plus extra for topping)
• ¼ cup creamy ranch dressing
• ⅓ cup mayonnaise
• 1 cup sour cream
• ⅔ cup jalapeños, seeded and finely diced
• Pinch chili flakes (optional)
• Kosher salt & black pepper

What each ingredient does:

• Chicken: heft and protein.
• Cream cheese: silky body that sets into a scoopable dip.
• Buffalo sauce: signature heat and tang.
• Cheddar + mozzarella: melt + stretch and a sharp finish.
• Ranch, mayo, sour cream: creamy tang and extra moisture.
• Jalapeños: fresh, crisp heat.
• Chili flakes, salt, pepper: tune heat and balance.

Pro tip: Use low-sodium stock only if you need to thin; it’s easier to salt at the end than to fix a salty dip.

Substitutions & Swaps

• Aromatics: add minced scallion or a touch of garlic powder.
• Protein: canned chicken works—drain well; chopped leftover grilled chicken is great.
• Cheese: Monterey Jack for meltiness; pepper jack for extra kick.
• Dressings: blue cheese dressing for a funkier vibe.
• Diet swaps: lactose-free cream cheese + DF mozzarella shreds; it still bakes creamy.
• Budget/time: rotisserie chicken + pre-shredded cheese save minutes.

Equipment Notes

• Required: 8-inch cast-iron skillet or 8×8 casserole; mixing bowl and spatula.
• Nice-to-have: Hand mixer to quickly blend the base; an instant-read thermometer if you like checking 165°F in the center for hot-hold safety.
• Cleaning: Lightly oil the skillet; soak in warm water right after serving.

Step-by-Step

1. Heat oven (1 min): Set to 350°F. Prep all ingredients so mixing is fast.
2. Mix base (3–4 min): In a bowl, blend cream cheese, ranch, mayo, sour cream, and buffalo sauce until smooth. A soft base melts evenly.
3. Fold in fillings (2–3 min): Add shredded chicken, jalapeños, half the cheddar and mozzarella, chili flakes, salt, and pepper. Mix just to combine; don’t overwork.
4. Pan & top (1 min): Spread into skillet or 8×8 dish; level the surface. Top with remaining cheeses for a golden, stretchy crust.
5. Bake (20–25 min): Bake until the edges bubble and the top is melted with light golden spots—center hot and scoopable.
6. Rest & serve (3–5 min): Let it settle for cleaner scoops. Taste, adjust salt/heat, then serve with crisp veggies, chips, or toasted bread.

Doneness cues: edges actively bubbling; cheese fully melted; center steamy and cohesive.

Make-Ahead, Storage & Reheating

• Make-ahead: Mix and store unbaked up to 2 days.
• Fridge: 3–4 days after baking; texture stays creamy.
• Freeze: Best unbaked up to 3 months; thaw overnight before baking.
• Reheat: Low oven or gentle stovetop; add a spoon of dairy or a splash of stock to revive.

Planning a bigger spread? Add one or two from our Dip Recipes to round out the table.

How to Lighten / Make It Creamy

• Lighten: Replace part of the cream cheese with Greek yogurt; add extra jalapeño for brightness.
• Creamier: Fold in a bit more dressing off heat or blend a small scoop and stir it back in for silkier texture. Temper any cold dairy before adding.

Toppings, Garnishes & Finishes

• Crunch: toasted panko or crushed plain chips.
• Fresh: sliced scallions or chopped parsley.
• Tang/Heat: extra buffalo sauce, chili flakes, or a quick lemon squeeze.

Sides & Pairings

Serve with celery, carrot sticks, bell pepper wedges, warm pita or naan, simple salad greens, or buttered toast points. Add sparkling water with citrus for a palate refresher.

Scaling the Recipe

Double in a 12-inch skillet; bake a few minutes longer. For half batches, use a small skillet and start checking around 15–18 minutes. Spread thinner for faster parties or thicker for gooey centers.

Nutrition & Dietary Notes

Naturally gluten-free with GF dippers. Contains dairy; swap in lactose-free options if needed. Good source of protein from chicken.

Troubleshooting

• Too salty? Stir in unsalted dairy and a squeeze of lemon.
• Too mild? Add a little more buffalo sauce or a pinch of chili flakes.
• Too thick? Loosen with a tablespoon of warm broth or dressing.
• Greasy top? Let it rest, then blot lightly with a paper towel and stir.

FAQs

Can I use frozen chicken? Yes—thaw fully, drain, and shred.
What cheeses melt best? Cheddar + mozzarella is foolproof; Monterey Jack also shines.
Can I make it in a slow cooker? Mix and warm on LOW until melty, stirring occasionally.
How do I keep it hot for a party? Transfer to a warm slow cooker on KEEP WARM and stir every so often.
How long does it last? 3–4 days refrigerated; reheat gently.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped parsley/dill.
• Spicy Chipotle: Add minced chipotle in adobo and balance with a touch of honey.
• Creamy Parmesan: Stir in grated parm and a splash of cream for a luxe finish.

Chef Notes / Test Kitchen Tips

Softening the cream cheese and layering cheese on top gave the best pull and a picture-perfect crust. Aim for a 20–25 minute bake window; pull when it’s bubbling but not oily. Resting a few minutes prevents runny scoops.

Conclusion

If you want fast, melty comfort with a little bite, this jalapeño-laced Buffalo Chicken Dip is your new party ace. It bakes in about 35 minutes, stays creamy for hours on a warm setting, and reheats beautifully. If you make it, leave a rating and share how spicy you went!

Building a full game-day menu? Don’t miss our most-saved Appetizer Recipes.