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buffalo chicken dip square

Buffalo Chicken Dip

Classic buffalo chicken wing flavor in an irresistible comfort food dip recipe! Make it in the slow cooker, oven or on the stove top.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings 8 1/2-cup servings (total yield: 4 cups dip)
Calories 155kcal
Author Toni Dash


  • 3 cups (aprox. 1 pound) shredded rotisserie chicken
  • ¾ cup hot sauce Frank’s Original Hot Sauce was used for this recipe
  • 1 8-ounce package cream cheese cubed
  • 1 cup sour cream
  • 2 tablespoons ranch seasoning
  • 1 1/2 cups shredded cheddar cheese
  • 2 green onions sliced


Stove Top method (10 minutes cooking time)

  • Combine the chicken and hot sauce in a large saucepan over medium-high heat. Cook for 2-3 minutes until well combined and simmering.
  • Stir in the cream cheese, sour cream, ranch seasoning and cheese. Cook, stirring often, until all ingredients have melted together and the dip is heated through.
  • Remove from pan and serve immediately.
    NOTE: to keep dip hot consider serving in a small dip crockpot or chaffing dish. It also can be quickly microwaved to warm it back up.

Oven method (20 minutes cooking time)

  • Preheat the oven to 350 degrees F.
  • Combine the chicken, cream cheese, sour cream, hot sauce, ranch seasoning, and 1 cup of the cheese. Stir well to combine.
  • Add to a an oven safe baking dish or skillet. Top with the remaining cheese.
  • Bake for 20 minutes or until heated through and bubbly.

Slow Cooker method (2-3 hours cooking time)

  • Add all ingredients to the slow cooker and stir well. Cook on LOW for 2-3 hours stirring periodically to mix the ingredients., until the dip is heated through and everything is melted and well combined.
  • Cook on LOW for 2-3 hours stirring periodically until all ingredients have melted, the dip is well combined heated through.
  • Serving options: 1) Turn slow cooker to warm if serving directly from the slow cooker. 2) Remove the dip from the slow cooker and serve immediately.

Serving the dip (all methods)

  • Serve hot garnished with sliced green onions. Serve with celery sticks, sliced vegetables, chips, cracker and or bread sticks. Blue cheese sprinkles can be added to garnish too!


Recipe cooking time above for the stove top method. Cooking times are notes for each version in the recipe itself.
Ingredient notes
Grate the cheese yourself. Do not use store bought grated cheese. It has a anti caking agent that causes it to not melt the same and release more oil from the cheese. 
Use Frank's RedHot Original Cayenne Pepper Sauce. This is the sauce using in the authentic buffalo chicken wing recipe. The hot version of the sauce is extremely hot. The Wings version of the sauce will duplicate the flavors in the dip making it overkill.
2/3 cup ranch dressing could be substituted for the ranch dressing seasoning mix.
Blue cheese dressing could also be substituted but not everyone loves blue cheese.
For less spicy dip, reduce the hot sauce by 1/4 cup (use 1/2 cup).
Slow Cooker method
Cooked in a 6 quart Crockpot.
Storing the dip
Stays fresh in an airtight container in the refrigerator for 3-5 days.
Can be made ahead and heated through the next day. 


Calories: 155kcal | Carbohydrates: 4g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 1031mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 18mg | Calcium: 188mg | Iron: 1mg