Moreish, hot, oozy, cheesy, spicy. Hot Buffalo Chicken Dip is a Southern party food favourite that’s ridiculously addictive, can’t-stop-scoffing-it good!
Hot Buffalo Chicken Dip
It will come as no surprise to you that this hot, creamy, cheesy, shredded chicken dip first came into my life during my time in the States.
It will also come as no surprise to regular readers that it was love at first bite. While initially, the idea of chicken in a dip sounded kinda wrong, let me tell you that there is nothing wrong about how it tastes.
Everything about it is 100% right.
Hot. Creamy. Cheesy. Meaty.
Did I say hot? Hot – as in bubbling hot, out of the oven. And hot – as in Buffalo Chicken Wings spicy hot.
It’s obscenely addictive. I may even have to call it – it’s my favourite hot dip. Big call, yep I know!!
What you need for Hot Buffalo Chicken Dip
You’ll find simple recipes “out there” calling for far fewer ingredients, or shortcuts like packet ranch dressing powder.
This version is made using a homemade ranch dressing so it calls for more ingredients. But for that small investment of effort, you will be rewarded with the BEST this dip can be!!
Frank’s Hot Sauce – The traditional hot sauce for Buffalo Wings, widely available these days in Australia. Spicy and vinegary, we need one whole cup – which sounds like a lot, I know. But if we’re making a Buffalo Chicken Dip, let’s make it actually taste like the famous hot wing sauce!! Otherwise, it’s just another creamy dip. 🙂 Also … Did you ever notice that Frank’s Hot Sauce bizarrely never gets too spicy, no matter how much you use? 🤔
Shredded chicken – Keep life easy by using a store-bought cooked chicken, with the added bonus of the seasoned meat making the dip even tastier. To cook your own chicken breast, use this Foolproof Poached Chicken recipe to ensure the chicken is ultra-juicy. Nobody wants dry, stringy chicken in their dip!
Cream cheese – The dip base. Philadelphia all the way for me, there is no substitute (and they aren’t paying me to say that!);
Mayonnaise – Adds flavour and richness to the dip. For best results, use whole egg mayo (Hellmans and S&W are my preferred brands);
Sour cream – This loosens the mixture to make it more scoop-able, creamy and lightens the mixture (as opposed to using more mayonnaise which makes it ultra rich);
Buttermilk – An essential ingredient in ranch dressing, and similar to the sour cream it loosens the dip mixture. Simple sub: mix milk with a bit of lemon, leave for 5 minutes to let it curdle = homemade buttermilk! Full direction in recipe notes;
Parsley and dill – Using fresh herbs found in ranch dressing is one of the things that makes this dip so good, rather than using a packet Ranch mix;
Onion and garlic powder – Also classic Ranch Dressing flavourings;
Vinegar and lemon juice – Just a touch of each, to up the tang ever so slightly. It is not the end of the world if you just double up on one or the other 🙂 ;
Worcestershire sauce – Everybody’s favourite all-rounder savoury sauce that I can never spell without the aide of spell check;
Cheese – Rarely does a dip leave my kitchen without some form of cheese in it! Colby and cheddar are ideal here, but you can opt for whatever meltable cheese you have; and
Green onion – For an oniony hit and garnish.
How to make Hot Buffalo Chicken Dip
This version has a few more steps than the quick and easy “dump ‘n mix” recipes. But the end result is better. Far better!
Homemade ranch dressing – Mix together the mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set it aside for 10 minutes to let the flavours develop. This is the homemade ranch dressing which forms the flavour base of the dip – so much tastier than using a packet of store-bought powder!
Shred chicken – Either buy a chicken already cooked, or poach it yourself. Shred it pretty finely so it melds nicely with the creamy dip, rather than having chunks or cubes of chicken;
Melty dip base – Combine the homemade ranch with cream cheese and hot sauce in a saucepan. Let the cream cheese melt and mix until smooth;
Mix with remaining ingredients – Pour the melty dip base into a bowl then add the chicken, cheeses and green onion, and finally give it a good stir;
Transfer to baking dish then top with cheese;
Bake for 20 minutes until the cheese is melted and the edges are bubbling. Ready to be devoured!
Note: Once you start digging in, you will notice that the dip looks somewhat split. That’s just the way it is, and really it looks rather striking seeing the streaks of red oil swirled throughout the creamy dip – rivers of hot, creamy-cheesy, spicy lava!
What to serve with Hot Buffalo Chicken Dip
Corn chips, potato crisps, toasted bread, crostini, Jatz/Ritz, or even (gasp-shock-horror!) vegetable sticks. Celery is certainly on-theme, being a traditional accompaniment alongside Buffalo Wings.
And as for leftovers? Slather generously onto hot rolls. Devour and weep. It’s quite possibly the best chicken sandwich ever. – Nagi x
PS. In case you’re thinking boozy good times for your gathering, try one of these cocktails.
Watch how to make it
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Hot Buffalo Chicken Dip
Ingredients
Homemade Ranch:
- 1/3 cup mayonnaise , whole egg (Hellman’s and S&W recommended) (Note 1)
- 1/3 cup sour cream , full fat
- 1/3 cup buttermilk (Note 2)
- 2 1/2 tbsp parsley , preferably curly, very finely minced (sub flatleaf parsley)
- 2 tsp fresh dill , finely minced
- 1/2 tsp apple cider vinegar (or more lemon)
- 1/2 tsp lemon juice (or more cider vinegar)
- 1/2 tsp worcestershire sauce
- 1/2 tsp onion powder
- 1 tsp garlic powder
Buffalo Chicken Dip:
- 1 cup Frank’s Red Hot sauce (Note 3)
- 3 cups shredded cooked chicken breast (Note 4)
- 250g/ 8oz cream cheese , cut into 8 cubes
- 2 1/2 cups colby cheese , shredded yourself (Note 5)
- 1 1/4 cups cheddar cheese , shredded yourself (Note 5)
- 1 tsp ground black pepper
- 1/2 cup green onion , finely sliced
Garnish & serving:
- Extra green onion
- Corn chips, crackers, crostini, vegetable sticks (especially celery – very on-theme!)
Instructions
- Preheat oven to 180°C/350°F.
- Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.
- Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.
- Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.
- Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
- Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
- Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …
Recipe Notes:
Nutrition Information:
More hot bubbly dips
For fellow Dip Monsters.
Life of Dozer
Currently getting work done on the lower garden to create my dream of having a (mini!) orchard, herbs and veg patch.
Dozer spends a LOT of time down there with the landscape gardener, Stevie from The Courtyard Sydney Landscape Design. Something to do with pats, scraps and lots of dirt to roll around in.
I bloody love your website and YouTube channel, every recipe of yours iv cooked has been delicious!!
I found this recipe so salty, I can’t work out what I did wrong.
Made this for Christmas Appetizer for 2 Parties!! HUGE hit! None left! Thank you and tell everyone in Michigan about you and Dozer❤️❤️
Made this for friends coming for drinks & dinner. Didn’t end up making dinner this was unbelievable we could not stop eating it!
delicious and can be made ahead and frozen. i mixed all ingredients in a bowl (thermomix is very quick for that and shreds the chicken at the same time).
i didnt melt anything (ie left out step 3). placed into ovenproof dish and froze. thawed then cooked as instruction. i found this way it didn’t develope the red oily edges.
Great recipe,easily can be made ahead and frozen. To freeze i found it best to skip step 3. After making ranch dressing place in thermomix or mixer. Add all remaining ingredients ,cube cream cheese and chicken ( the chicken will shred as mixing). Then beat to mix all together.
Freeze at this stage. Thaw and heat as usual.
I found once heated it doesnt split and doesnt have ‘red, oily’ bubbles around the edge.
FYI i have found a way to freeze this recipe. excellent to make ahead.
I didnt do step 3. Rather than melt the cream cheese etc i place all the ingredients into a thermomix bowl and blitzed for a few seconds until all mixed together and chicken was shredded. this could also be done in a kitchen aid mixer. Then place into containers or baking dish and freeze.
Thaw, sprinkle with cheese and bake as usual. This way i didn’t get the ‘red oily’ bubbles around the edges.
HI, CAN THIS BE MADE A DAY IN ADVANCE. THANKS
Absolutely!! Just make it and assemble then bake just before serving!! N x
Great sounding recipe! I’ll definitely be trying it and soon. I make my husband’s aunt’s version and anytime there’s leftovers, I will warm some in a pot on the stove, boil egg noodles and then add the noodles with just a touch of either pasta water, white wine, or sometimes milk to the leftover dip and make a Buffalo chicken pasta!
Yes that is a great way to use this up! Heather also mixes it into mac and cheese – worth the extra trip to the gym!! N x
Hi Nagi,
I want to make this for grand final weekend but I wondered if I could use a store bought ranch instead of making my own?
Just being a bit lazy 😂
Hi Jamie, you can, although being a different flavour profile it may need more/less seasoning and change the flavour of the dip. N x
This was so amazingly flavorful, addictive and delicious! I could eat it by the spoonful. So worth it to make this.
Hi Nagi. Just wondering if you could list the weight of the cups of grated cheese as it is tricky to know if I should pack the grated cheese down a bit.
Just wondering if their are other cheeses you could suggest…?
Colby or cheddar are my favourites here Illya! N x
I prepared this for Super Bowl Sunday. It was VERY, VERY, VERY cheesy.
As recommended in your Notes, Nagi, I halved the Frank’s ingredient so the heat was about right for my family. Hubby loved it and I thought it was pretty good, but not sure I’d make it again.
Most of the recipes on your site that I’ve tried to date, Nagi, I absolutely love and will repeat over and over again.
Please keep doing what you do, Nagi. You’re simply the best.
Needs salt. I followed your instructions exactly, even poached the chicken breasts. Despite all this, it’s basically tasteless. Lucky it’s just me, so I didn’t ruin anyone else’s Halftime. I’m so disappointed, Nagi.
Hi Hollis, there’s definitely enough going on in this one that it shouldn’t be “tasteless”. Can I ask what cheese you used, using a cheese like mozzarella will affect the final flavour. N x
Everything exactly as in the recipe. You warned against mozzarella because of its effect on the flavor. And I poached the chicken with 2 bay leaves, 2 smashed garlic cloves, and a quartered lemon, just like you specified. It’s upsetting because I don’t have a lot of money and this took up a lot of my food stamps. I tried the dip again, thinking that maybe it’d improve on reheating, but it didn’t. I have to throw it out, something I’ve done perhaps 2-3x in my entire life!
That’ll teach me to follow a recipe EXACTLY! LOL
Interesting! Do you have a cookbook or blog with all your tasteful recipe adaptations?
Sorry for the delay, Gail. Your comment was buried under a ton of emails.
Nope, no cookbook or blog. I just read a recipe, and ideas on how to do it my way pop into my head. I consider it a talent, a gift. It certainly isn’t meant to diss the author.
LOL. Why didn’t you just *season it* more instead of throwing it out? Hot tip: next time, try some salt and pepper!
Can’t wait to see your garden (s).
Your lovely yard and area out in nature with a big beautiful furry pup is my idea of perfection❤.
And love that everyone loves Dozer like we all do…including the workers. He’s quite the ambassador!
Hi Nagi,
This looks bloody delish. Just wondering would this work well in a baked cob loaf?
I was wondering the same thing but I’ll give it a shot and let you know!
DELICIOUS!! Just made it!! Yum!! Thank you Nagi🌷💞
You’re so welcome Cheryl! N x
PRIVATE MESSAGE
Hi Nagi
I’m looking forward to trying your friend Heather’s Hot Buffalo Chicken Dip.
I thought you might be interested in trying a trick re shredding the chicken (I read this tip on an American website and tried it…..it worked really well).
To shred the chicken breast, cut the breasts into chunks, add them to the bowl of your mixer and using the paddle blade, shred the chicken. It works perfectly
I hope you find this tip interesting
Cheers
Lyndelle
Hi Lyndelle, I prefer to shred it with forks – I don’t like ripping the chicken apart too much it becomes almost mushy by using a mixer 🙂
EVERY YEAR I SAY IT’S MY LAST GARDEN. I’M ALREADY BUYING SEEDS FOR APRIL PANTING.BEST PLACE TO SIT AND HAVE COFFEE.
Perfect Mary – nothing beats homegrown veg! N x
Yes, please, please – may we have progress reports on your mini-garden to come . . . so glad you have the space ‘down the usually proverbial ‘bottom of the garden’ to create one ! Would specially love to see your herb choices . . . am I missing one we can grow 😉 ?
Yes 100% Eha, I’ll photograph once done!! N x
Did you use Frank’s Red Hot Sauce or Frank’s Buffalo Sauce?
Hot sauce Ben 🙂 N x
I love coming here and reading your recipes, they always make my mouth water.
I have to ask, this hot sauce, is this a sort of spicy ketchup ? I’m from Belgium and I’ve got no idea what you mean with Frank’s hot sauce, and I would love to make this dip !
hi Ann. am also on Belgium. if you’re in the Brussels area you can try Stonemanor in Everberg or Waterloo or one of the Carrefour or Delhaize with an American International section.
Oh thank you ! I’m in the Antwerp area, but there’s a Carrefour and a Delhaize nearby (I usually go to Colruyt), I’ll have a look there.
Ann- found the Frank’s in Albert Heijn today and thought i must tell you!
Hi Ann, I am in the Antwerp area as well and the GB sometimes has Cholula, which I think is much closer to Frank’s. Sriracha is much sweeter and thicker in my opinion (I use Sriracha on Asian foods and Cholula on Mexican or American).
i also usually go to colruyt. if you have access to sligro/ven they might carry it as well.
hi again,
there’s an American food shop (can be a bit pricey) near st. augustinus ziekenhuis. they should carry it, but maybe a quick phone call before unless you’re looking for other products.
Hi Ann, it’s a brand of hot sauce, it’s nothing like ketchup – sriracha would be the closest sub here 🙂 N x
thank you ! I’ll have to look out for that in the supermarket then.