Easy Buffalo Chicken Dip Recipe

I have been making this easy Buffalo Chicken Dip recipe again and again for over 10 years. Every time I make it, I think of the friend who shared the recipe with me. Although, compared to the original Buffalo Chicken Dip recipe, I have dialed down the heat in the recipe. Only a little.

Oh, and I just learned why it’s called Buffalo Chicken Dip. It’s because the dip, like Buffalo chicken wings, originated in Buffalo, NY. It only took me 10 years to finally look this up!

This dip continues to be a go-to for get-togethers and parties. Whether it’s for a dip party, game day, or just because, Buffalo Chicken Dip is a great snack or hearty appetizer.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Leftovers
• Recipe

Getting Started

As the title says, this recipe is quite easy. The hardest part is remembering to set the cream cheese out in advance. Letting it come to room temperature makes it much easier to blend and work with. But the good news is that softened cream cheese is not absolutely necessary. I forget all the time and my dip still tastes great. It just takes a little more effort and time to work it in well enough.

After you’ve set your cream cheese out to soften, preheat your oven to 350℉. Then grab a medium-sized mixing bowl and an 11″ x 7” baking dish. After about 30 minutes, the cream cheese should be sufficiently softened, and the oven up to temp.

With the block of cream cheese in the mixing bowl, I measure out the hot sauce and dressing in the same measuring glass together. First, the sauce, then I add the dressing. Next, pour it into the mixing bowl. I use a small spatula to get it all out. Then I use a fork to incorporate the three ingredients.

Those are my main tips and tricks, the rest is pretty straightforward following the recipe.

Ingredient Recommendations

I prefer store-brand ingredients for everything but the hot sauce and the ranch dressing. I stick to Frank’s Red Hot and Hidden Valley Ranch Dressing for those.

Finishing Touches

Once the dip is ready, serve with tortilla chips. I prefer Tostitos Scoops but any type of tortilla chip will do.

Leftovers

There are rarely leftovers of this dip. However, if I make it for a small group or, on occasion, just the two of us, there will be leftovers. Leftovers can be refrigerated for a few days and reheated in the microwave. 

A mini crock pot can be used to reheat the dip, too. While I like making and serving this dip fresh, you could technically make it ahead and then reheat it in batches in a mini crock pot. I have also used a mini crock pot to help keep the dip warm if it starts to cool too much from sitting in the baking dish. I just transfer it over to the crock from the dish and then people can serve themselves from there. Whenever using the crock pot to heat the dip, keep an eye on it. There’s no dial to control the temperature on the mini crock pots I have. The dip can burn easily especially if it isn’t being replenished.