Buffalo Chicken Dip
This Buffalo Chicken Dip is the perfect game day appetizer, especially if you’re a lover of Frank’s hot sauce and all things buffalo chicken!
Of all the appetizers you can make for watching football or sports on TV, buffalo chicken dip is one of the best and easiest options.
While appetizers like Baked Chicken Wings are both wonderful and essential on game day, they’re a bit more involved to make.
Including a dip like this on the menu is really nice because it’s simple to put together, can be done in advance, and it will still taste great.
As indulgent as this recipe is, believe it or not, it’s actually suitable for a wide variety of dietary styles, like gluten-free, low carb, and keto.
It’s classic to serve the dip with chips, but when I was eating low carb and keto, I ate spoonfuls of it in endive cups and with celery sticks, and it was delicious.
One thing I will say about this dip is it’s very hearty. I played with the proportions to make it so each bite has a generous amount of chicken, and less of that creamy dip filler.
It’s still plenty cheesy and indulgent, but without gobs of sour cream.
How to Make Buffalo Chicken Dip:
In a bowl, combine cooked chicken breast, shredded cheddar or colby jack cheese, cream cheese, mayonnaise, scallions, and Frank’s hot sauce:
How you cook the chicken breast is up to you, but I always keep a batch of Crockpot Chicken Breast around in the fridge or freezer, so I have chicken ready for recipes like this.
Spread the mixture into an 8×8 baking dish:
You can also do mini ramekins for individual portions.
Then bake the buffalo dip in the oven until bubbly, cheesy, and hot!
Since the chicken is already cooked, you’re really just warming up the cheese and letting the ingredients meld together.
I love the dip best when it’s a little bit browned on the edges of the pan, like this:
If you don’t want to bake the buffalo chicken dip in the oven, you can also make Crockpot Buffalo Chicken Dip.
Can you make buffalo chicken dip ahead of time? Yes, you can mix it together up to two days in advance and keep it in the fridge, then I recommend baking it fresh whenever you want to serve it. You may need to add an extra 5-10 minutes of baking time if you’re baking it straight from the fridge.
Is buffalo chicken dip gluten free? Yes, it’s actually gluten free, low carb, and keto friendly!
What to serve with Frank’s buffalo chicken dip: corn chips, flat pretzel crisps, celery sticks, and endive cups are all great.
Can this chicken dip be frozen? Yes, for up to two months. Thaw in the fridge before reheating in the oven until warm.
Can buffalo chicken dip be served cold? I don’t think it tastes good cold, because the cheese should be gooey and melted.
How to reheat: In a 250F oven, covered with foil, for about 15 minutes, until warm. Or in the microwave until bubbling and warm.
Can you make buffalo chicken dip without cream cheese? Yes, you can make it mayonnaise and sour cream based instead, but the texture will be less thick. Try a 1/2 cup of each.
If you want to make the dip spicier, add cayenne pepper to taste. It’s actually fairly mild with the regular Frank’s hot sauce.
Buffalo Chicken Dip
- 2 cooked chicken breasts (about 3 cups chopped)
- 1/2 cup Frank's hot sauce*
- 2 tbsp mayonnaise
- 3 scallions sliced
- 6 oz cream cheese softened
- 6 oz cheddar cheese shredded**
- Preheat the oven to 350 degrees F.
- Chop the chicken breasts into bite-sized pieces.
- Mix the chopped chicken with the Frank’s hot sauce, mayonnaise, scallions, cream cheese, and cheddar cheese.
- Spread the chicken mixture into a baking dish and bake for 30-40 minutes, until bubbling and slightly golden on the edges.
- Note: alternatively, you can cook the dip in the crockpot instead of the oven. Instructions are in my Crockpot Buffalo Chicken Dip post.
- Serve with whatever accompanying snack you'd like, such as tortilla chips, pretzel crisps, celery sticks, endive cups, and more. Enjoy!
Post updated with new photos, writing, and tips in July 2018. Originally published in October 2012.