I'm a part-time writer who enjoys travel, cooking, creating, and helping others.
There are so many recipes for Buffalo chicken dip and today you are about to get the best one! How do I know it's the best? Because I have been told over and over and over again. So let's stop wasting time and get right down to it.
Before we do, though, always remember: Never ever ever use canned chicken.
Ingredients for a Single Batch
- 1 pound of boneless skinless chicken breasts, or approx 2-3 large chicken breasts
- 1 cup of ranch dressing, Hidden Valley, Kraft, or Wishbone
- 1 cup of Frank's Original Red Hot, do not substitute this please
- 1 8 oz. block of cream cheese, do not use fat free, but reduced-fat is okay
- 1 package of fancy shredded sharp cheddar cheese, or 2 cups
- A pinch or so of green onions, optional
|Prep time||Cook time||Ready in||Yields|
16 servings per batch
- Boil your chicken breasts on the stove in a medium to large sauce pan on medium heat for about 30 to 45 minutes or until cooked all the way through. Meanwhile, pre-heat your oven to 350 F.
- While the chicken is boiling, cut the cold cream cheese into cubes and place them into an 11.5"x8"x2" Pyrex-style baking dish lightly misted with butter-flavor Pam.
- You will also need the following items to dip into it: bite-size tortilla chips, celery, Wheat Thins, Triscuits, or a combination of all of them.
4. Evenly sprinkle the fancy shredded cheese on top of the cream cheese cubes.
5. Pour the 1 cup of ranch and the 1 cup of Frank's Red Hot on top of the cheesy mixture and place the dish into the oven uncovered for 7 to 10 minutes.
6. You will want to stir the mixture after about 7 to 10 minutes. Put it back in the oven and bake an additional 7 to 10 minutes and stir until mixture and cream cheese are well mixed together.
7. While the mixture is baking and your chicken is done boiling you will want to shred your chicken. The best way to do this is by putting the pan into the sink and running cold water over the chicken to speed up the process, once cooled you may hand shred the chicken into a bowl.
8. After the cheesy mixture is done baking and mixed together well you may now add the chicken. Simply pour the chicken on top of the mixture, carefully stir the mixture well and cover with aluminum foil and bake an additional 20 to 30 minutes.
9. Once baked you can carefully pour into your serving bowl, garnish with green onion and celery and enjoy!
Now that you have finished your masterpiece lets talk about what you have just created.
- This recipe is for a single batch and it will fill the baking dish pretty full. It will be enough for about 4 to 8 people if there is other food around. I usually make a double batch! At minimum I make a batch and a half, just be sure to use a bigger baking dish.
- Why not use canned chicken? Simply put, it is just plain icky. Don't get me wrong, if you are using it for cold chicken salad then it's not to bad but this the canned flavor can overpower the Buffalo taste. If you are in a crunch and don't have time to boil the chicken then just don't make it! I'm kidding. You can still make it but I suggest using the pre-grilled chicken strips from your grocery store refrigerator section, I think they are made by Tyson. Crumble them up and voila!
Now some tips and advice...
- Want to make it meatless? Pour the sauce over homemade macaroni and cheese, topping with diced potatoes or spreading on toasted sliced asiago cheese bread or bagels. Or just make the dip without chicken and a little less Frank's Red Hot sauce.
- Do you love blue cheese? There is one simple reason why this recipe calls for ranch instead of blue cheese and that's because not everybody likes blue cheese but almost everybody loves ranch, simple as that. If you love it, you can use it instead or you can add blue cheese crumbles.
- If you don't like your dip too spicy you can add less Frank's Red Hot. If you do not care for Frank's then you should try a mixture of Hooters Hot and Mild wing sauce. Even though I said not to substitute, it's your dip, so do what you want with it.
And finally, and I tell you this for your own benefit, be ready to email this recipe to everyone you know or print or handwrite it. I have been making this dip for years and taking it to parties and gatherings of all sizes. I just assumed every one would know how to make it by now, but they don't. So now you do and I can stop hand writing it on an envelope for people, not that I minded. Enjoy!
Estimated Weight Watchers Points Plus per batch: 70
Estimated Weight Watchers Points Plus per serving: 4.4
Buffalonian on February 04, 2018:
Substitute the ranch for Blue Cheese and it's great. You'd be beat up in Buffalo for suggesting ranch ;)
Viki on December 31, 2016:
Seriously. I stumbled on this recipe about 5 years ago and had to come say something: it is the absolute best. We have tried numerous others prior to this and will never try another one. Everyone - and I mean everyone - loves this dip. The ranch is the game-changer! A lot of people don't like blue cheese, so think they don't like buffalo chicken dip until they taste mine! Thanks so much for putting this recipe out here!
Mary from From the land of Chocolate Chips,and all other things sweet. on February 07, 2016:
This would make a delicious dip to serve for a Super Bowl party, I may be giving this recipe a try tonight.
Deborah Neyens from Iowa on February 02, 2014:
This sounds good, but I'd probably go with the blue cheese instead of ranch. Thanks for sharing your recipe.
Better Yourself from North Carolina on October 27, 2013:
My husband will love this recipe, can't wait to try it for him! Great hub!
Susan Britton from Ontario, Canada on August 04, 2013:
This dip sounds wonderful. I can't wait to try it. I love dips
Stacey on June 25, 2013:
This DIP is the BOMB
Adam on June 04, 2013:
Been using your dip recipe for about 2 years for any sports event or pot-luck and been loving it.
Works OK enough w/ low fat and fat free ingredients when I'm just doing it for myself and don't want to grub down 100 grams of fat in one sitting w/ chips :)
Can't believe this isn't 5 star...simple, yummy and plainly written. Thanks Mike!
las81071 on May 27, 2013:
Totally different than I make it. Sounds great. Will give a try for sure seems like everyone is giving it a giant thumbs up :)
Mike Fuller (author) from Indiana on May 21, 2013:
Yes It Can; And Honestly I Like It Better The Next Day. Just Don't Over Heat it.
jenny on May 21, 2013:
Can this be put i the fridge after making it? I would like to take it to work
corvette girl on April 20, 2013:
this is the BEST buffalo chicken dip! I have tried many different recipes, some even using the same ingredients, but I think it's the way this is made that makes it so good. Other recipes layer the ingredients and then bake, but this way blends everything together - much better and it shows because my family LOVES this dip and requests I only use this recipe from now on -finally, the search is over! Thanks Mike
nature girl on February 03, 2013:
this is the best buffalo chicken dip. I always use this recipe and our neighbors want me to make it for every party
Meg on December 14, 2012:
This is the best chicken dip in the history of chicken dips. I never make a single batch because it is such a big hit at every party. Thanks for the recipe!
Mike Fuller (author) from Indiana on July 08, 2012:
That sounds Awesome cooked that way. Sometimes you just cant stop eating it, its that good. Thanks for the comment.
bbqwalt on July 08, 2012:
We tried slow roasted chicken breast, indirect heat on a 22" Weber Kettle with a pan of water over the coals. Ten teens for a 17 th birthday party for our twins. The chicken taste much better cooked this way, however stick with light cream cheese and light buttermilk ranch. The teens in this area have developed a cult following for this dip. My boys make it now since all of their friends request it. For my boys party, 10 whole chicken breast, 3 packages of cream cheese, two 12oz bottles of Frank's original, and four cups of sharp cheddar, divided into two large pyrex trays. Our boys put a little extra Cholula is each tray. It was gone before noon today. One of the teens finished it for breakfast.
Mike Fuller (author) from Indiana on May 30, 2012:
Yes it does appear someone has copied my content and posted it on there website. Thank you for the notice I will look into it.
Bob Hunter from Fort Wayne on May 29, 2012:
Isn't this a duplicate of the link at http://sportschatfanatic.com/2012/02/05/ladies-coo...
scopedeezy on April 28, 2012:
Michael Rutherford on April 05, 2012:
I started making this dish per your recipe and every time I do, it is the first thing that gets eaten and several people per party ask for the recipe. Its literally the best thing i've ever tasted!
Lori on March 15, 2012:
This recipie is the best. ill never change a thing. Except... i melt everything together in a crock pot while the chicken is cooking. by the time i add the chicken to the pot its good to go, and the dip remains hot, set on low/warm setting. I usually double the recipie and freeze 1/2 of it.
Miss Paula on February 18, 2012:
This looks really good I'll have to try it my son's love buffalo dip.
jennifer on February 16, 2012:
best dip ever!! Everyone wanted the recipe!!! I will never have to try a different one!
Lisa on February 05, 2012:
It is the best!!!
Stephanie on January 21, 2012:
I found this recipe at walmart a few months ago and I got to say it's awesome! The last couple times I've made it I substituted Hooters sauce instead of Red Hots and I will never go back, it's so AMAZING!!!
justacollegekid on January 03, 2012:
Thanks so much for the recipe! I made it for a potluck with my friends and they loved it! :D
KV on January 01, 2012:
Great dip recipe!! I liked the way you suggested cooking the cheeses in the oven together, then adding the chicken!! YUM!
Corinne K on December 31, 2011:
Thank you for this great recipe! It was a huge hit at our Christmas Party. It was the only thing that was completely gone at the end of the night and I even doubled the recipe. I am making it again for a party tonight! Love it!
Jessica H. on December 29, 2011:
By the way, why can't I mix it all together & then bake it? Seems easier, will it taste much different?
Jessica H. on December 29, 2011:
Wow thank you for this easy recipe! I've been searching everywhere for the perfect recipe. Going to use left over roasted chicken. Should be yummy!
Norm on December 27, 2011:
Almost the best, I grill my chicken, who wants boiled chicken? Also I use whipped cream cheese and a teaspoon of vinegar.
Mike Fuller (author) from Indiana on December 07, 2011:
Yes. I use container in ziplock bag or just double up ziplock freezer bags. Thanks for the comment.
Carmen on December 07, 2011:
It was delish, now i have extra can I freeze for another time?
Shannon on December 03, 2011:
Best most delicious shortcut ever..... Just debone a rotisserie chicken and use that! Awesome recipe. Thanks so much for sharing. I also added a smidgen of blue cheese crumbles, I normally hate blue cheese, but I feel like it gives a great bite to the dip and adds some depth!
Carol on December 03, 2011:
I think men are genetically predisposed to LOVE this dip.
I've taken it to our church small group events a couple of times. When we were recently discussing the menu for an upcoming event, to a man--they ALL asked if I was bringing the Buffalo chicken dip. It makes it easy for me to decide what to take.
Benda on November 25, 2011:
I made this dip and stepped it up a notch. I smoked a chicken and then used the smoked chicken in the dip.It was over the top good!!!!!!!!!
michelle on November 23, 2011:
just wanted to let you know this was the best. I made it a few weeks ago, everyone loved it. The only problem is i don't use hotsauce. I use the Louisiana Supreme chicken wing sauce. I find it more fitting for the name. Only use the full cup if you like it HOT! Im making it again for Thanksgiving. I am going to make it with 1/2 cup this time. Wish me luck. First time i am bringing a dish to the in-laws house.:0 Happy Thanksgiving everyone! :)
Emily on November 17, 2011:
I just made this for a work event and I have to say the taste test is AMAZING! I can't wait to hear everyone else's reactions. But this is the buffalo chicken dip you should make!
The only suggestion I have to first-timers is to make sure you cut your cream cheese into small pieces. I had larger cubes and some of them didn't melt until the very end. It worked out though.
Sarah on November 11, 2011:
Any tips on saving a dip that's been overcooked. I have made it a few times and it's always a bit. I used a cassarole dish with a lid this time instead of tinfoil and it's separated and oily. I have a party tomorrow and zero time to remake it.
BryRog57 on November 11, 2011:
Hey, great recipe. Use it every time we have a party.
Mike Fuller (author) from Indiana on October 31, 2011:
Yes, that's how I started doing it because it always seem to taste better the second day.
Irene on October 31, 2011:
Can. You make this dip a day ahead?
DiniLewis on October 30, 2011:
Don't boil or use can chicken, thats nasty, i marinate my chicken over nht in buff sauce, then i either bake in the oven or cook it on the grill, you'll notice a major taste difference in your dip,
Mike Fuller (author) from Indiana on October 20, 2011:
Hey Jill, I do this by accident about every 4th batch, over ccooking or heating will cause the oils from the cheeses to rises to the surface in a orangeish color from the red hot. It usually will taste ok but it annoys me because it doesn't present itself well and is not as creamy. Baking times vary and you don't want to over cook the buffalo chicken dip.Thanks for the comment, I will add this warning to the recipe
Jill on October 20, 2011:
Followed directions to a T and it turned out extremely greasy. Any thoughts on why? It was like the grease/hot sauce was floating on top when removed from oven.
Jan on October 20, 2011:
I'm making this for a tailgating party. Wonder what it would be like to use Spicy ranch dressing? Just a little more spicy?
Charlotte on October 19, 2011:
try it with french bread cut in squares & dizzled with olive oil, then brown in the oven.. Yummy
sabrina on September 18, 2011:
it was amazing!! thank you, the other sites kept telling me to use canned chicken, YUCK!! your the best
Kelly on September 06, 2011:
This was a hit!! It was very cheesy, spicy & yummy!! Really easy recipe with minimal ingredients. I will definitely make it again.
Navyfam4 on August 19, 2011:
Dip sounds great I am going to have to try it. I make one the only difference is i do not boil the chicken and I use colby jack cheese. Yours sounds great though.
ANN on August 19, 2011:
Been making this for years, even better if you add 1 cup of diced celery!!!
Kelly on August 14, 2011:
THe double batch works perfect. 1 bottle of dressing and then I just use 1 12 oz bottle of hot sauce to avoid have half a bottle sitting around. I also use half cheddar, half mozzerella cheese.
carolinemoon on August 08, 2011:
Bobbi on July 05, 2011:
Had this dip for the first time yesterday... UNBELIEVABLE!!!!!
babyontheway2012 on June 28, 2011:
Hey! You make yours just about the same way I make mine (and I too swear by Franks and shredding the chicken-HATE canned) The first time I had ever made it I accidently put the celery into it and haven't changed ever since. I just dice it up really small and add it in with the chicken it gives it an added texture and I think makes it better you should try it!.... I cant go anywhere now without making buffalo chicken dip lol
Joanna on June 11, 2011:
I'm 13 years old. And want to be a chef!So I made this tonight. And it was AMAZING!!!!! I loved it! thanks so much!
Christina on April 21, 2011:
Absolutely the best buffalo chicken dip recipe !!! I have to double up on all the ingredients, even though it feeds 4-8 we always run out!!
Miss Paula on April 17, 2011:
This sounds really good,I'll have to try it,my son loves buffalo chicken.
mary ann on March 26, 2011:
Thanks for the great recipe and for the great presentation of the recipe...enjoyed both!
Mike on March 25, 2011:
The Best Buffalo Chicken Dip Recipe Ever!
Mike Fuller (author) from Indiana on February 18, 2011:
You can make it in a crockpot but the cooking time will vary, make sure you stir often and don't overheat or it will look orange and oily on top, good luck.
Gemini on February 18, 2011:
Quick question about the dip. I am making it for the first time, and will be quadrupling the recipe for a huge family gathering. I would like to know if I can just make it in a crock pot or do I still need to make it as the recipe states and then put it in a crock pot to keep warm? I know the chicken would need to be added last to it, but I want to make sure it is okay to follow the instructions by substituting a crock pot instead of oven.
Mike Fuller (author) from Indiana on February 16, 2011:
Thank you, glad you enjoyed it
DeAnna on February 16, 2011:
Love this dip!
Tracie on February 08, 2011:
I try to follow a reciepe to the letter,but this one I chnged-I still used your ingredients but instead of boiling my chicken I pan fried it-I let my cream cheese come to room temp,mixed all ingr. Together,cut my chicken up instead of shredding,and baked as directed-this has been a huge hit and now when I'm going to or having a get together I have to bring this along with my blt dip and my deviled eggs!!!
Mike Fuller (author) from Indiana on February 06, 2011:
awesome, suggestions. I have been making the low fat version lately also, dipping celery sticks and pretzels flips. Thanks for the comment.
bbqwalt on February 06, 2011:
Triple Batch today. Sent about half of it to super bowl party for teens. I am sure there will not be leftovers. I tried the retro Doritos Taco Flavor in the dip. They tasted great but I am sure have exceeded my salt intake for the month. I used 1/3 less fat Philly and the light Hidden Valley Ranch. Much less oil on top when baking. The Kens Buttermilk Ranch was great last time but combined with regular Philly left more oil on top.
Mike Fuller (author) from Indiana on February 06, 2011:
Glad you like it, thanks for your comment
Christina Kerr on February 06, 2011:
Made this for the first time today for our Super Bowl party...Go Steelers!! And it is great...im not big on spicy things so i only added a little more than a half cup and it is great!!!! Thanks :)
Mike Fuller (author) from Indiana on February 05, 2011:
try using chopped up celery or green onion
u28et59 on February 05, 2011:
I'm trying to figure out what I could add to this to give it more texture, like something crunchy.
Kim on January 29, 2011:
I've been using your recipe ever since I found it about a year ago, and let me tell you, it is AWESOME. Thanks so much Mike! I've tried other buffalo dips but nothing comes close to this one! I do substitute the ranch and use bleu cheese instead, just because I like it better. And I add bleu cheese crumbles on top which adds a little extra flavor.
I make this for every holiday/party and it's always a big hit. Thanks so much!
kristen on January 27, 2011:
Made this and it really is the best buffalo chicken dip I ever ate! Soooo good!!!! Will be using this recipe from now on!
bryan on January 26, 2011:
emma on January 25, 2011:
This is the only recipe I use b/c it is the best. My only suggestion is to make sure to use Hidden Valley Ranch or Hidden Valley Buttermilk Ranch. Make a differece!
stacs1214 on January 23, 2011:
Took to a family gathering, thank God I didn't half it like I planned! Huge hit! Great recipe. Pre melting the cheeses before adding the chicken makes it super creamy!
D on January 10, 2011:
We loved it...will make a triple batch next time! We prefer the blue cheese though. Have shared it with several friends already.
Christine on January 02, 2011:
Wonderful! Made it for three different holiday parties and it was the hit at all. I have sent this link to many friends. Thanks so much!
Brit on December 31, 2010:
Oh. My. God.
this dip is like heaven on earth!
as i was shredding chicken for what seemed like hours, i kept thinking to myself "well it better be worth all this"....was it ever!! i love it and i look forward to making it again soon :D
Andrea on December 30, 2010:
I entertain regularly, and am always looking for tasty apps to serve my guests. I was a little apprehensive to try this recipe at first, simply because I wasn't convinced that 5 ingredients could make it a hit ( I looked on Food Network and most of their recipes called for tons of ingredients). Let me tell you, this has been the absolute hit of all my parties!!! It is consistently delicious, and my guests always rave about it!
I'd love to try more of your recipes. Thanks so much!!!!
Mike Fuller (author) from Indiana on December 24, 2010:
Great, glad you liked it. Wow the biggest batch I've heard of so far!
judy on December 24, 2010:
I made this for a party of 20 people.....4 x the recipe and it was gone within an hour...no kidding...amazing...thx so much
melanie on December 22, 2010:
Great recipe ....but I like TexasPete Buffalo Wing Sauce the best.
MIke C on December 04, 2010:
The only technical comment I have is that it is better to grill the chicken on the gas grill or in a pan rather than boiling it. Then chop it up nicely with a knife. You see, boiling it, then separating it under water removes all the great juice stock within the meat. One might argue that we boil chicken for soup. But keep in mind that juice stock is part of the soup we consume. I do agree with the writer that the canned chicken is nasty beyond belief... and Id hate to see or know the factory that produces it and the chickens they use.
Mike Fuller (author) from Indiana on December 02, 2010:
You probably could cook it on the stove top if you stir it frequently so it doesn't scorch, but I always bake mine with or without chicken. Bake time is still about the same, maybe a few minutes less. whatever It takes to melt and blend it all together. Thanks for the comments and suggestions... Mike http://www.mikefuller.net
Danielle on December 02, 2010:
Do you change the cooking times on the meatless version? I love it with the chicken, but don't always have it on hand. What would you recommend? Keep the times the same? Or could I cook it on the stovetop? Thanks!
lizzy on December 02, 2010:
I've been making this for quite some time now and i just made a new batch. Only problem...not even a half a cup of sharp cheddar. So i substituted mozz and it doesn't taste the same. :( Lesson learned...if you don't have enough cheese...don't make it!
Btw I make it without the chicken and I find it tastes a whole lot better.
Mike Fuller (author) from Indiana on November 30, 2010:
Thanks. I had some for thanksgiving and plan to make it for christmas and new year. Heck maybe even easter.
kc on November 30, 2010:
i made it! and its sooo good!
FoodiesForThought from Chicago, IL on November 28, 2010:
Oh my gosh...this looks like an excellent recipe!!! I can't wait to try is out, buffalo chicken dip is one of my biggest vices :)
Also, perfect timing for the upcoming college football bowl game season.
Mike Fuller (author) from Indiana on November 10, 2010:
Thanks, I am making this for Thanksgiving and Christmas. If anyone has any great Holiday recipes let me know, Im always looking for the next big dip.
Ryan on October 31, 2010:
Thanks for the recipe. It's been a hit at every party I've brought it to. The directions and pictures were perfect.
suzanne.k on October 30, 2010:
I have made similar dips but your recipe is simply MARVELOUS!!!!! A definite crowd pleaser!
Dini on September 24, 2010:
boiled chicken is as bad as canned chicken. pre cook it in the oven. way better. im gonna make this dip saturday hight for the UFC fight.
Jimmy on September 15, 2010:
I love this dip so much! I actually cut up some raw onions and put them in the dip too, it is sooo good. Never tried cooking them with the onions, they are just add-ins once it is all done. Should try it!
delish! on September 12, 2010:
This dip is amazing.... and i cannot tell you how happy it makes me that someone else agrees that the thought of canned chicken breast in ANYTHING is absolutely repulsive. I followed the recipe very closely, however, i substituted light ranch for full-fat version, and light cream cheese for the regular version. I kept the shredded cheese the same, because for me personally, low-fat cheddar totally sucks. Lastly, franks sells a buffalo red-hot sauce, so i used that. My company was raving about it!! Soooooo good, and I have a batch in the oven right now for my bf to enjoy while he watches football today. This is a keeper!!!
Kevin on September 11, 2010:
Very good! My wife likes it better with chunky Blue Cheese.
Tracy on September 04, 2010:
Whoa! This looks great! I'm making tomorrow!
Alicia on August 22, 2010:
Had this at a party, it was awesome. Someone had brought a cucumber salad, too... I ended up making a sandwich out of it by using the dip as "spread" on a nice roll with a cool cucumber on top. YUMMMM
Richie Satanieca on August 01, 2010:
Sounds great! Interesting though that there's no bleu cheese in it.