Buffalo Chicken Dip

5 from 3 votes

This easy buffalo chicken dip recipe is creamy, cheesy, and full of flavor - all without cream cheese. Perfect for football season, parties, or potlucks, this dip comes together fast and is always a crowd favorite.

Prep Time10

Cook Time30

Total Time40

Course: All Recipes, Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 273kcal

Author: Jeri Walker

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!

Video

Notes

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