This easy Buffalo Chicken Dip recipe is creamy, cheesy, and loaded with flavor - all without cream cheese. It's the perfect easy dip recipe for football season, potlucks, or any special occasion. You can serve it hot or cold with fresh veggies, pita bread, tortilla chips, or crackers.
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Looking for more easy dip recipes? Then make Cold Spinach Dip, Gluten-Free Layered Taco Dip, or Slow Cooker Spicy Buffalo Chicken Dip next!
Unlike a classic cream cheese dip recipe, this dip gets its creamy texture from sour cream (or Greek yogurt for a lighter option). It's quick to make, customizable, and one of my absolute favorite appetizers to bring to game day parties.
And for something crunchy to go alongside it, serve it with Spicy Oyster Crackers.
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Why You'll Love This Buffalo Chicken Dip
- A healthier buffalo chicken dip, skipping the cream cheese.
- Customizable: Use Frank's Hot Sauce, swap cheeses (try Monterey Jack for extra flavor), or add extra jalapeños for spice.
- Great use of leftovers: Use rotisserie chicken, smoked turkey, smoked chicken, or even canned chicken.
- Versatile: Serve as a warm dip, cold dip, or use leftovers to make wraps.
- Crowd pleaser: This creamy, cheesy, tangy dip disappears fast at every party.
Ingredients You'll Need
- Shredded chicken. Use leftover cooked chicken, store-bought rotisserie chicken, or leftover smoked turkey. If you don't have leftover chicken, you can make Instant Pot chicken breasts, air fryer chicken breasts, or air fryer chicken thighs.
- Buffalo sauce - Use your favorite Buffalo hot sauce. I like Frank's Buffalo Wing Sauce. You can also use Frank's Hot Sauce as a substitute.
- Sour cream - Use plain Greek yogurt instead.
- Ranch dressing - Use blue cheese dressing instead, or make homemade ranch dressing.
- Cheddar cheese - I like sharp cheddar, but Monterey Jack, Pepper Jack , or Colby Jack work too.
- Jalapeno pepper - Use a can of green chilies or leave them out if you want less spice. You can even use chopped cowboy candy.
- Mozzarella cheese - Use your favorite cheese.
- Seasoning - I used seasoning salt, garlic powder, paprika, onion powder, and black pepper.
Optional toppings: Green onions, blue cheese crumbles, or extra shredded cheese.
Step-by-Step Instructions
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with cooking spray. Add shredded chicken, hot sauce, sour cream, ranch dressing, seasoning salt, garlic powder, paprika, onion powder, black pepper, jalapeno pepper, and green onions to a large bowl.
Tip: Shred chicken with an electric hand mixer instead of two forks.
Step 2
Mix the ingredients well to combine.
Step 3
Once combined, add ¾ cups each of both shredded cheddar cheese and shredded mozzarella cheese.
Step 4
Mix until evenly combined.
Step 5
Spread the mixture into a greased 9x13 baking dish or casserole dish.
Step 6
Top with the remaining cheese and some sliced green onion. Bake for 25-30 minutes at 350°F until the cheese is melted and bubbly.
👉 Alternate method: Cook on LOW in the crock pot or slow cooker for 2-3 hours, or on the lowest heat setting to keep warm for parties.
Step 7
Serve hot or cold with veggies like celery, cucumber slices, carrots, or with pita chips, tortilla chips, or baguette slices.
Variations
Healthy Buffalo Chicken Dip: Use full-fat Greek yogurt in place of sour cream, and opt for part-skim cheese.
Extra creamy: Add 2 tablespoons of mayo for richness.
Stovetop version: Heat ingredients together in a medium saucepan over medium heat until bubbly.
Quick microwave option: Mix all the ingredients in a microwave-safe bowl, cover loosely with plastic wrap, and heat in 1-minute increments until hot.
Wrap it up: Use leftover dip as filling for lettuce wraps, tortillas, or sandwiches.
Storage and Reheating
Refrigerator: Cover the pan with plastic wrap, or store leftover buffalo chicken dip in the fridge in an airtight container for 3-4 days.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Reheat: Microwave individual servings, bake at 350°F until hot, or warm on the stovetop.
Recipe FAQs
Veggies (celery sticks, sliced cucumber, carrot sticks), chips, pita bread, crackers, or sliced baguette.
I don't find this recipe as oily as long as you use white chicken. If you use dark chicken, such as chicken thighs, the oil from the chicken may make the dip oily.
To make buffalo dip less spicy, reduce the amount of hot sauce and reduce or omit the jalapeno pepper.
Yes, assemble and refrigerate up to 24 hours before baking.
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Printable Recipe
Buffalo Chicken Dip
Ingredients
- 4 cups shredded chicken (about 4 chicken breasts) (rotisserie, smoked, or leftover chicken)
- ½ cup buffalo sauce
- 1 cup sour cream (or full-fat Greek yogurt for a lighter option)
- 1 cup ranch dressing
- 1 teaspoon seasoning salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ½ teaspoon black pepper
- 1 cup cheddar cheese shredded, divided
- 1 cup mozzarella cheese shredded, divided
- ½ cup green onions diced
- 1 large jalapeno pepper chopped fine
Instructions
- Preheat your oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, mix together shredded chicken, buffalo wing sauce, sour cream, ranch dressing, seasoning salt, garlic powder, onion powder, paprika, and black pepper.
- Stir in ¾ cups each of shredded cheddar cheese and mozzarella cheese. Reserve the rest to sprinkle on top.
- Pour the mixture into a baking dish and top with reserved shredded cheese. Bake for about 30 minutes, until the cheese is melted and bubbly.
- Serve with tortilla chips or crackers for dipping and enjoy!
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Notes
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- You can use any cooked chicken, such as rotisserie chicken, leftover smoked chicken, roast chicken, or poached chicken.
- Make this easy dip in a slow cooker. Cook on LOW heat for 2-3 hours instead of baking in the oven.
- I love this dip hot, but it can also be served cold. Mix all ingredients and chill in the refrigerator for at least an hour before serving.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat in the oven or microwave.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in February 2023. It has been recently updated with more information and helpful tips, but the recipe remains the same.
Art jerin says
thanks for all the delicious recipes
Jeri Walker says
Aww, thanks Art! You are so welcome! I'm so glad you like them! 🙂