Name: Buffalo Chicken Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 pounds cooked, shredded chicken; 3/4 cup hot pepper sauce; 2 (8 ounce) blocks cream cheese; 1 cup Ranch dressing; 1 cup shredded cheddar cheese

I’ve had so many requests over the years for this Buffalo chicken dip recipe…it’s one of the few that I can reel off from memory!

Forget turning on the oven! My stovetop Buffalo Chicken Dip is the ultimate, fastest route to game-day bliss. While others are still waiting for their dip to bake, yours will be ready in under 15 minutes: creamy, dreamy, and perfectly scoopable. This method locks in incredible richness, blending tender shredded chicken with zesty hot sauce, cream cheese, ranch, and cheddar directly and all right on the stovetop. It’s the #1 requested dish by my family for a reason, and its speedy prep is a huge part of why!

Easy Buffalo Chicken Dip Recipe

This is my go-to appetizer to bring to a party! It’s the #1 favorite of my family. I make it for every big football game we are watching. It is also pretty easy to make and only needs a few commonly found ingredients…most you probably already have in your fridge!

There are so many recipes for Buffalo chicken dip out there that are all slightly different. I think this one is the perfect combination. The creaminess of the cheeses and Ranch even out the spice from the hot sauce to make a satisfying appetizer that will be a sure-fire hit with everyone.

chicken, cheese, and ranch dressing measured for a buffalo chicken dip recipe

Ingredients For Buffalo Chicken Dip

1½ lbs. cooked shredded chicken (or a shredded rotisserie chicken to save time)
¾ cups Louisiana hot sauce
2- 8oz. bars of cream cheese
1 cup ranch dressing
1 cup shredded cheddar cheese

1. Shred Chicken

It starts with 1 1/2 pounds of cooked and shredded chicken breast. My favorite way to cook my chicken is in the Instant Pot because it guarantees tender, juicy meat that’s a breeze to shred.

This is a great step to do ahead of time! You can cook and shred the chicken a day or two in advance and keep it stored in an airtight container in the fridge, and when it’s time for the party, your dip will come together in minutes.

INSTANT POT CHICKEN BREASTS:

I put the uncooked chicken into the bottom of the Instant Pot with 1 cup of water; cook on high pressure for 6 minutes for average-sized breasts with NPR ( natural pressure release). If the chicken breasts are on the smaller side, then I do 5 minutes; for larger chicken breasts, cook for 7 minutes.

2. Heat Chicken + Hot Sauce

Put the chicken into a large skillet or pan. Add 3/4 cups hot pepper sauce ( I use Texas Pete brand) and stir to combine on medium heat until warmed through.

You can add more or less hot sauce depending on what heat level you like- I don’t like very hot food and 3/4 cup is perfect for me.

3. Add Cream Cheese + Dressing

Next, add 2 blocks of cream cheese ( 8oz.) and 1 cup of Ranch dressing (Marie’s Ranch dressing in the refrigerated case of the produce dept. is what I use).

Stir on medium/low heat until the cream cheese is melted.

4. Add Shredded Cheddar

Turn off the stovetop and add 1 cup of shredded cheddar to the skillet. Stir until the shredded cheddar is melted.

5. Serve & Enjoy!

Serve the Buffalo chicken dip warm, with pita chips ( Stacy’s are the best!). This recipe can be reheated in the microwave the next day and it’s just as yummy!

Tailgate & Potluck Favorites

Here are a few more recipes that are sure to please a crowd!

Enjoy!