Incredible buffalo chicken dip is a perfect storm of creamy, cheesy, spicy goodness — the first dish scraped clean at every potluck and game day. Chicken, cream cheese, blue cheese, and mozzarella bake into a bubbling dip with real Buffalo wing flavor. Serve it with crisp celery, cucumber, bell peppers, or pork rinds for a low-carb spread.
If there’s one recipe that’s guaranteed to be the MVP of any party, it’s this incredible Buffalo Chicken Dip. Seriously, every time I bring this to a potluck or a game day gathering, it’s the first dish to be scraped clean. It’s the perfect storm of creamy, cheesy, spicy goodness that has everyone hovering over the bowl. I love serving it with crisp celery and cucumber for a cool crunch, but it’s just as amazing with bell peppers or even pork rinds for a low-carb option. Get ready for this to become your go-to appetizer!
Ingredients
• 1 pound / 450g (15.9 oz) boneless, skinless chicken, cooked and chopped
• 8 ounces / 225g (7.9 oz) full-fat cream cheese, softened
• ¾ cup / 85g (3 oz) crumbled blue cheese, divided
• ½ cup / 55g (1.94 oz) shredded mozzarella cheese
• ¾ cup / 180ml (6.1 fl oz) Buffalo wing sauce
• ¼ cup / 60g (2.12 oz) full-fat sour cream
• 2 cloves garlic, minced
• 1 large rib celery, chopped, divided
• 2 tablespoons (30 ml / 1 fl oz) chopped fresh chives, for garnish
Instructions
1. Directions
2. Preheat your oven to 375°F / 190°C.
3. In a large mixing bowl, combine the chopped chicken, softened cream cheese, ½ cup of the blue cheese crumbles, mozzarella cheese, Buffalo sauce, sour cream, minced garlic, and half of the chopped celery. Stir until all are thoroughly combined.
4. Spread the mixture evenly into an 8-inch square baking dish. Bake for 30 minutes, or until the dip is hot and bubbling around the edges.
5. Carefully remove from the oven and let it rest for a few minutes. Garnish with the remaining blue cheese crumbles, the rest of the chopped celery, and fresh chives before serving. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
Nutritional Information
• Nutrition Information
• Serves: 8
• Prep time: 10 minutes
• Cook time: 30 minutes
• Per serving
• CALORIES: 230
• FAT: 16 g
• PROTEIN: 18 g
• TOTAL CARBS: 2.4 g (0.08 oz)
• DIETARY FIBER: 0.2 g
• NET CARBS: 2.2 g (0.08 oz)
Pro Tips
• Use a store-bought rotisserie chicken to save on prep time. Just be sure to check the label for any added sugars or unwanted .
• For the best melt, shred your own mozzarella cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.
• Adjust the heat to your liking. Use a mild wing sauce for less spice, or add a pinch of cayenne pepper for an extra kick.
• This dip can be assembled up to 24 hours in advance. Simply cover and refrigerate the unbaked dip, then add 5-10 minutes to the baking time when you’re ready to heat it.
FAQ
Q: Can I make this Buffalo Chicken Dip ahead of time
A: Yes, this dip can be assembled up to 24 hours in advance. Cover and refrigerate the unbaked mixture, then add 5-10 minutes to the baking time when you are ready to heat it.
Q: What should I serve with Buffalo Chicken Dip
A: This dip is delicious with crisp celery, cucumber, and bell peppers. For a low-carb or keto-friendly option, pork rinds are also an excellent choice.
Q: How can I adjust the spiciness of this dip
A: You can easily control the heat level. For a milder dip, use a mild Buffalo wing sauce. To make it spicier, add a pinch of cayenne pepper to the mixture for an extra kick.
Q: What is the best chicken to use for this recipe
A: You can use any cooked and chopped boneless, skinless chicken. For a convenient time-saver, a store-bought rotisserie chicken works perfectly.
Pro Tips
- Shred your own mozzarella from a block. Pre-shredded cheese is coated in anti-caking agents that stop it from melting smoothly into the dip.
- Use a store-bought rotisserie chicken to save prep time — just check the label for added sugars or unwanted ingredients.
- Assemble the dip up to 24 hours ahead: cover and refrigerate the unbaked dish, then add 5 to 10 minutes to the baking time straight from the fridge.
- Adjust the heat by choosing a mild wing sauce for less spice, or add a pinch of cayenne pepper for an extra kick.
- Let the dip rest a few minutes after baking before garnishing with the remaining blue cheese, celery, and chives — the brief rest keeps it scoopable rather than runny.
Frequently Asked Questions
Can I make buffalo chicken dip ahead of time?
Yes — assemble it up to 24 hours in advance, cover and refrigerate the unbaked dip, then add 5 to 10 minutes to the baking time when you are ready to heat it.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat gently so the cream cheese base does not separate.
Is this dip keto?
Per serving it has 2.4 g total carbs with 0.2 g fiber, about 2.2 g net carbs, plus 18 g protein and 16 g fat. Pair it with celery, cucumber, bell peppers, or pork rinds instead of chips.
How spicy is this buffalo chicken dip?
It carries the moderate heat of a standard wing sauce. Use a mild sauce for a gentler dip or add a pinch of cayenne pepper if you want it fiery.
Recipe card below.
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Incredible Buffalo Chicken Dip
Ingredients
Method
- Directions
- Preheat your oven to 375°F / 190°C.
- In a large mixing bowl, combine the chopped chicken, softened cream cheese, ½ cup of the blue cheese crumbles, mozzarella cheese, Buffalo sauce, sour cream, minced garlic, and half of the chopped celery.
- Stir until all are thoroughly combined.
- Spread the mixture evenly into an 8-inch square baking dish.
- Bake for 30 minutes, or until the dip is hot and bubbling around the edges.
- Carefully remove from the oven and let it rest for a few minutes.
- Garnish with the remaining blue cheese crumbles, the rest of the chopped celery, and fresh chives before serving. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
- Adjust the heat to your liking. Use a mild wing sauce for less spice, or add a pinch of cayenne pepper for an extra kick.
