Oven Baked Buffalo Chicken Dip
My oven baked buffalo chicken dip is made with from-scratch ranch and buffalo sauces for a wholesome twist! It’s been a staple in my husband and I’s life since we started dating, and my recipe has evolved over time like we have. I’m so excited to share this one with you. It’s buffalo chicken dip made better! This recipe includes a video tutorial so you can make it alongside me, step-by-step!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Buffalo chicken dip has a very special place in my heart. It’s a staple in our home that will quickly become one in yours. My style of the traditional game day dip is made completely from scratch in the easiest way. You’re going to love it!
Inspiration Behind My Oven Baked Buffalo Chicken Dip Recipe
My recipe has quite the history behind it! Buffalo chicken dip was something my mom made for the big football game, in February, each year during my childhood. I would look forward to it all year long and when the day came I savored every bite.
Then when I met my husband in high school I learned he had no idea what it was. I couldn’t believe he’d never enjoyed a bowl of this dip so I made him a batch. Once he tried it he was hooked. Ever since it’s been a recipe we enjoy time and time again.
Our Memories Behind this Dip
This dip got us both through college when we were beyond tired of fried meals on campus. But the funny thing was, I couldn’t ever find the kitchenette in my dorm so I’d take supplies from my dining hall over to Tyler’s dorm and we’d whip it up there.
I even remember the first time we did that and we didn’t have hot pads. He was running through the hall with a piping hot casserole dish only covered with the ends of his t-shirt. It was hilarious and absolutely nuts! Oh what fun memories!
Another memory created around this dip was while we were traveling in our DIY camper van after we got married. We were on the Pacific coast in Washington state and we were home sick. There wasn’t many places to park overnight, our solar system wasn’t working, and many places seemed unsafe. So what did we do? We stopped at a grocery store and grabbed supplies for this recipe. We whipped up a batch and felt right back at home with the comfort of buffalo chicken dip.
Our Recipe Has Changed with Us
As I’m writing all of this, I’m realizing how many memories we’ve made with the simple recipe and how much of a constant it’s been.
Now as our lives have changed so has my recipe. It first started out with canned chicken, premade buffalo sauce, premade ranch, and already shredded cheese. After many years, it’s evolved into a wholesome option made with from-scratch sauces, skillet seared chicken breast, and cheese shredded at home. I hope you cherish it as much as we do!
Why We Love This Dip and So Will You
Like I said above, this recipe has so many memories around it, but here are a few more reasons we love it and think you will too:
- Not Too Spicy: It’s got the perfect level of spice, not too spicy but just enough to taste.
- Wholesome Ingredients: If you make the sauces at home, this recipe becomes more wholesome!
- Easy Swaps if Needed: If you prefer to use store-bought sauces, you can easily swap them for my homemade options. But I really recommend making your own!
- Quick to Make: This recipe is so simple and quick to whip up. It doesn’t take long at all.
- Great for Making Ahead: You can easily make this dip ahead of time!
What is Buffalo Chicken Dip Made Of?
It’s made of chicken, buffalo sauce, ranch dressing, shredded cheddar cheese, and cream cheese. It’s a delicious mixture!
What Kind of Chicken Do You Use for this Dip?
I like to sear a chicken breast in a pan over medium heat, cooking 8-10 minutes per side, seasoned with salt and pepper. Then I’ll shred it. Or sometimes I’ll use organic rotisserie chicken from Kroger that I shred off the bone. You can also use a clean-ingredient canned chicken breast if you’re in a pinch.
Best Ranch for Buffalo Chicken Dip
The best ranch for Buffalo chicken dip is by far ranch dressing made from scratch! It gives the creamiest texture and such an amazing taste. Plus, you’re eliminating the nasty additives and ingredients found in store-bought bottles. It makes the dip so much more wholesome!
Best Buffalo Sauce for Buffalo Chicken Dip
The best buffalo sauce for this dip is homemade buffalo sauce! It’s super easy and tastes so dang good. Plus, you’re eliminating the additives and ingredients found in store-bought bottles. It makes the dip so much more wholesome!
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- shredded chicken, fully cooked: you can use a chicken breast, rotisserie chicken, or clean-ingredient canned chicken
- homemade ranch dressing: you can also use store-bought but I recommend homemade
- homemade buffalo sauce: you can also use store-bought but I recommend homemade
- cheddar cheese: mild or medium cheddar works best
- plain cream cheese: I like to get an organic option or Philadelphia cream cheese
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- my favorite nontoxic slow cooker (if making the slow cooker version)
- the bowl I always use to bake buffalo chicken dip
- cheese grater
How to Make Oven Baked Buffalo Chicken Dip
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Preheat oven to 400 degrees Fahrenheit and grab a medium-sized casserole dish or oven-safe glass mixing bowl. You do not need to grease this!
In the casserole dish or oven-safe bowl add shredded chicken, homemade ranch, homemade buffalo sauce, and shredded cheese. Stir to combine.
Lay 2 blocks of cream cheese on top of the combined ingredients. Bake for 20-25 minutes.
Remove from oven and stir to evenly combine cream cheese into mixture. Serve and enjoy!
Video Tutorial
Slow Cooker Instructions
If you’d like to make this recipe in a slow cooker, it’s so simple!
- Add all ingredients into the slow cooker except cream cheese. Stir to combine.
- Place cream cheese blocks on top.
- Add on lid and cook for 4 hours on LOW or 2 hours on HIGH.
- Take off lid, stir in cream cheese, and serve!
My Tips for Making Buffalo Chicken Dip Ahead of Time
Make this recipe ahead and stick it in the fridge instead of baking, 1-2 days before you need it. When you’re ready to serve it, pop it in the oven at 400 degrees for 10 minutes or until warm.
But make sure you place the casserole dish in the cold oven before preheating to prevent your dish from breaking.
If you’re only making it a few hours before, place it in a slow cooker on the “keep warm” setting or on low. It can be warmed for 6 hours in there.
How to Store Buffalo Cheese Dip
Store leftover dip in the fridge for 3 days. After that, the chicken can go bad.
Reheating Chicken Wing Dip
Reheat the dip in the oven at 400 degrees Fahrenheit for 10 minutes or until warm. You can also place it in a pot on the stovetop and heat over medium until warm.
What to Serve with Buffalo Chicken Dip
You can serve BCD, as we call it, with many things. Here are a few ideas:
- tortilla chips
- carrot sticks
- celery
- pita chips
- pretzel crisps
- cucumber slices
- naans
- soft tortillas
Frequently Asked Questions
If you use reduced-fat cream cheese it’ll make it more runny. If you didn’t, it could be the consistency of the ranch dressing you used.
Yes, you can. It may turn out a little runnier than with regular cream cheese.
Overcooking or heating the dip too fast is the most common cause of Buffalo chicken dip separating. This isn’t a bad thing. If it separates, just stir it together.
You can use plain Greek yogurt or blue cheese in place of ranch, but I have not tried either of these. They will change the flavor and consistency.
I bake mine for 20-25 minutes at 400 degrees Fahrenheit.
Yes, you can, but if you’re going with a pre-made sauce, I recommend using Frank’s Buffalo Sauce instead of the regular Red Hot Sauce.
I recommend eating it within 3 days. After that, the chicken can start to go bad.
The buffalo sauce can make buffalo chicken dip greasy. It’s just part of the sauce, usually a little butter, separating.
I don’t recommend it. The texture will be very weird from the cream cheese. It doesn’t freeze well.
I recommend Philadelphia cream cheese or Organic Valley’s.
More Dips Made From Scratch
If you’re looking for more dips made from scratch, try a few of these:
- Homemade Jalapeno Cheese Dip (Inspired by Fritos)
- My Rotel Dip Recipe (Without Velveeta!)
- Oven Baked Buffalo Chicken Dip (From Scratch)
- American Flag Taco Dip (Made From Scratch)
- Quick Marinara Dipping Sauce From Scratch
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Recipe
Oven Baked Buffalo Chicken Dip
Ingredients
- 1 cup shredded chicken, fully cooked (see notes)
- 1 cup homemade ranch dressing (recipe link in notes)
- 3/4 cup homemade buffalo sauce (recipe link in notes)
- 1 cup shredded mild cheddar cheese
- 2 (8oz) blocks of plain cream cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit and grab a medium-sized casserole dish or oven-safe glass mixing bowl. You do not need to grease this!
- In the casserole dish or oven-safe bowl add shredded chicken, homemade ranch, homemade buffalo sauce, and shredded cheese. Stir to combine.
- Lay 2 blocks of cream cheese on top of the combined ingredients.
- Bake for 20-25 minutes.
- Remove from oven and stir to evenly combine cream cheese into mixture. Serve and enjoy!
Video