Buffalo Chicken Dip

Photography Credit: Megan Keno

It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all.

I’m no different. My twist is to skip the bottled ranch dressing and make this dip from scratch.

2016-09-27-buffalodip-12Ranch dressing is so easy to make with basic pantry ingredients, there’s really no need to ever buy the bottled version. This recipe uses a riff on Elise’s Homemade Ranch Dressing, but with sour cream in place of the buttermilk to give the dip a creamier texture.

Also, to quickly shred the chicken needed for this recipe, just add your cooked chicken breasts to the bowl of a stand mixer outfitted with a paddle attachment. Turn the mixer on low and shred the chicken to a desired consistency. Place the chicken on a plate and set aside. No need to wash out the bowl before continuing with the recipe.

My family takes football season very seriously. But in truth, I’m just there for the food. With this appetizer, I’m ready for kick-off!

Buffalo Chicken Dip Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 6 to 8 servinces

Make sure your cream cheese has softened to room temperature before making this recipe; this makes it easier to mix with the other ingredients.


  • 1 8-ounce package cream cheese, softened
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 2 cups shredded cheddar or mozzarella
  • 1/2 cup hot sauce, Frank's Buffalo Wing Sauce or any other favorite hot sauce
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon granulated onion
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound cooked chicken breast, shredded
  • 1/4 cup cilantro, to top
  • Vegetable sticks, crackers, or sliced baguette, to serve

Special equipment:

  • 9-inch pie or tart pan, 9-inch square baking dish, or other similarly sized baking dish


1 Warm the oven to 350F with a rack in the middle position.

2 In the bowl of a stand mixer, combine the cream cheese, the sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated.

2016-09-27-buffalodip-6 2016-09-27-buffalodip-2

3 Add the shredded chicken. Mix on low until combined.


4 Bake until bubbly: Pour the mixture into a 9-inch pie pan, 9-inch square baking dish, or other baking dish. Bake for 30 minutes, or until the mixture is bubbling. Sprinkle the cilantro over the top and serve with immediately with vegetable sticks, crackers, or sliced baguette.

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Megan Keno

Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog.

More from Megan



  1. Bart DAngelo

    I don’t consider it buffalo chicken dip if you use ranch! Nobody in Buffalo would be caught dead using anything but Blue Cheese :)

  2. Yarikza Alexander

    Sounds simple enough, I will give it a try. I love Franks Hot Sauce, so any excuse to use it…I am all in! Thanks for sharing!

  3. Bebe

    This sounds great – but I’ll probably used bottled Ranch. (I found that the key ingredient is the dried dill. It will rev up bottled dressing that is a little blah.)

    I plan to take it to a Christmas buffet we attend every year instead of my usual artichoke dip..

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