Cheesy Buffalo Chicken Dip

Cheesy Buffalo Chicken Dip

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"This hot dip is perfect for a tailgate party or anytime! Shredded chicken, cream cheese, hot sauce and lots of melted cheese create a wonderful buffalo wing flavor on a chip or with veggie sticks."
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1 h 10 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
  4. Bake in preheated oven until golden and bubbly, about 30 minutes.


  • Cook's Notes:
  • Monterey Jack or Pepper Jack cheeses are a great substitution for the Cheddar.
  • This recipe is easily doubled for a large crowd. Use a 9x13 pan.


  1. 187 Ratings

Most helpful positive review

I love this dip! I made a few changes: I used 2 cans of chicken (12.5 oz each), 2 stalks of celery finely chopped, I didn't use blue cheese or ranch dressing instead I used 1 16oz container of s...

Most helpful critical review

I followed as described but turned out dripping with buttery fatty liquid. Probably because of all the cheese.

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Least positive

I love this dip! I made a few changes: I used 2 cans of chicken (12.5 oz each), 2 stalks of celery finely chopped, I didn't use blue cheese or ranch dressing instead I used 1 16oz container of s...

Insane. INSANE! I made to recipe, except I layered it instead of mixing it all together; it just looks better that way, in my opinion. I used Hidden Valley Ranch and Paul Newman Chunky Blue C...

This dip is amazing! Everyone loves it! I used 6 chicken breasts 1 12oz bottle of Franks Red hot sauce 2 blocks cream cheese 1 jar of marie's blue cheese dressing (makes a big difference!)

Great recipe, though I made a few changes that made it simpliar to make: 3 boneless chix breasts (or 3 cans, tho the real thing tastes better), boiled and shredded, mix with 1/2 - 1 cup of hot s...

I have made this before and my Husband loves it, I shred a Rotisserie Chicken in a baking dish, pour half a bottle of wing sauce over that, mix 8oz Ranch dressing with 4oz softened cream cheese ...

i made this by boiling a large whole chicken, using the breasts for this and the rest for chicken and dumplings. i used a wing sauce i already had in the fridge and store brand ranch and blue ch...

Made it for New Years and everyone loved it! I skipped the celery and made it extra spicy. I also used canned chicken (my first time), I shredded it and I have to say it was easier and tasted m...

Yum!! I dont like blue cheese and usually use ranch when eating wings...but I used both as the recipe stated and it didnt have too strong of a blue cheese-y flavor so I liked it. Only thing was ...

My family LOVED this dip... Next time I will mix the cheese into the dip. Once the dip started getting cold the cheese turned hard and was difficult to eat.

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