My first taste of this buffalo chicken dip recipe was at a 4th of July party. I ate and ate and ate that dip. I couldn’t believe I had never had it before, because it was soooo delicious!
This hot buffalo chicken dip recipe is simple to make, using only 5 ingredients. The creamy, tangy, and hearty flavor are the perfect appetizer for any gathering.
What Do I Need To Make Hot Buffalo Chicken Dip?
You’ll never believe how easy it is to create this buffalo chicken dip recipe. The ingredients are probably in your fridge.
- hot sauce
- blue cheese dressing
- cream cheese
- jack cheese
Pro Tip – Sometimes I used canned chicken in a pinch. All ingredients are shelf stable, so using canned chicken allows me to throw this together for guests last minute.
How Do I Make Buffalo Chicken Dip?
- Start by creaming your cream cheese with a hand or stand mixer until softened and smooth.
- Add hot sauce and blue cheese dressing. Mix until well combined.
- Stir in shredded jack cheese and shredded chicken.
- Spread into a cast iron skillet or casserole dish and bake.
Pro Tip – Make ahead and keep in the fridge before baking. Pull it out 30 minutes before guests arrive for baking.
What Do I Serve With Buffalo Chicken Dip?
I love to use:
- celery sticks
- carrot sticks
- corn tortilla chips
- snap peas
- bell peppers
Perfect For A Party
This dip is perfect for
- a bbq
- while watching the game
- a board game night
- a potluck
When I have made it – there are no leftovers, so trust me, this needs to be on your list.
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With the classic flavors of buffalo chicken and blue cheese, this buffalo chicken dip will be the hit of the party.
- 8 oz cream cheese softened
- 8 oz jack cheese shredded
- 1/2 cup blue cheese dressing
- 1/2 cup hot sauce like Frank's
- 1 cup rotisserie chicken shredded
Combine all ingredients and mix. Transfer to a 10-12 inch cast iron skillet or casserole dish.
Bake at 350 degrees for 20-25 minutes.
Serve with veggie chips, tortilla chips, small pieces of bread, celery sticks, and carrot sticks.
Pro Tip #1 - Sometimes I used canned chicken in a pinch. All ingredients are shelf stable, so using canned chicken allows me to throw this together for guests last minute.
Pro Tip #2 - Make ahead and keep in the fridge before baking. Pull it out 30 minutes before guests arrive for baking.