Every great party has that one dish that disappears in minutes, the one guests circle back to again and again. For years, that dish at my gatherings was a store bought Buffalo dip that, let’s be honest, was a little too salty and never had enough chicken. I was determined to create a homemade version that captured the iconic, craveable flavor of Buffalo chicken wings but in a creamy, scoopable dip form. This recipe, perfected over many football Sundays, is the glorious result. It’s the perfect combination of tangy, spicy, cheesy, and creamy; a crowd pleaser that will make you the MVP of any potluck, tailgate, or casual get together.
Let’s talk about what makes this dip legendary. The flavor profile is pure Buffalo wing bliss: it’s tangy, spicy, and savory with the unmistakable kick of authentic hot sauce, perfectly balanced by the cool, creamy richness of sour cream and cream cheese. The texture is the true star; lusciously smooth and creamy from the dairy base, packed with tender, shredded chicken in every bite, and finished with a double cheese punch. A layer of melted sharp Cheddar gets bubbly and golden, while a final garnish of bold, crumbly blue cheese and fresh chives adds a sophisticated finish. It’s warm, comforting, and utterly addictive.
Why This Recipe Beats Any Store Bought Version
- Authentic Buffalo Flavor: Simmering the chicken directly in the hot sauce ensures every shred is packed with that classic, tangy heat.
- Perfect Creamy Texture: The combination of cream cheese and sour cream creates an irresistibly smooth and rich base.
- Quick & Impressive: Ready in under 30 minutes, but it looks and tastes like you spent all day in the kitchen.
- The Ultimate Crowd Feeder: This recipe easily doubles to feed a hungry crowd and is always the first empty dish on the table.
Expert Tips & Tricks for Dip Perfection
- Shred Your Own Cheese: For the Cheddar, buy a block and shred it yourself. Pre shredded cheese is coated with anti caking agents that prevent it from melting as smoothly and can leave your dip a bit grainy.
- Don’t Skip the Simmer: Letting the chicken and hot sauce simmer together for a few minutes is a non negotiable step. It reduces the sauce, concentrates the flavor, and ensures the chicken is thoroughly infused with that signature Buffalo tang.
- Soften Your Cream Cheese Properly: Take the time to let your cream cheese come to true room temperature before adding it. Cold cream cheese won’t incorporate smoothly and will leave unappetizing lumps in your dip. Let it sit out for 1-2 hours, or microwave it on a plate for 10-15 seconds.
- Broil for a Perfect Finish: The 10 minute bake melts everything beautifully, but for that picture perfect, restaurant style browned and bubbly top, pop the skillet under the broiler for just 1-2 minutes at the end. Watch it closely!
Make Ahead, Storage & Freezing Instructions
Make Ahead: You can assemble the entire dip in the skillet up to 24 hours in advance. After sprinkling on the Cheddar cheese, cover the skillet tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed, adding a few extra minutes if it’s still cold in the center.
Storage & Reheating: Store leftover dip in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave. For larger amounts, reheat in an oven safe dish at 350°F (175°C) for 15-20 minutes, stirring occasionally, until hot throughout.
Freezing Instructions: While you can freeze this dip, the dairy based consistency can sometimes become a bit grainy or separate upon thawing. For best results, I recommend freezing the cooked, shredded chicken that has been simmered in the hot sauce. Thaw overnight in the fridge, then mix with fresh dairy ingredients and bake.
Step by Step Instructions
1Prep & Preheat: Preheat your oven to 375°F (190°C). Ensure your cream cheese is softened to room temperature.
2Infuse the Chicken: In an 8 inch cast iron skillet or other ovenproof skillet, melt the tablespoon of butter over medium high heat. Add the 2 cups of shredded cooked chicken and the ½ cup of Buffalo hot sauce. Stir to combine and let the mixture simmer for 2-3 minutes. You’ll notice the sauce will thicken and reduce by about half, coating the chicken beautifully. This builds the foundational flavor.
3Create the Creamy Base: Turn off the heat under the skillet. Immediately add the fresh lemon juice, sour cream, and the softened pieces of cream cheese to the warm chicken mixture. Stir vigorously until all the cream cheese has melted and the mixture is completely smooth and uniform.
4Top & Bake: Sprinkle the freshly shredded white Cheddar cheese evenly over the entire surface of the dip. Transfer the skillet to your preheated oven and bake for about 10 minutes, or until the cheese is fully melted and the edges of the dip are gently bubbling.
5Optional Broil & Garnish: For a golden brown top, switch your oven to the broil setting and place the skillet under the broiler for 1-2 minutes, watching carefully to prevent burning. Remove the skillet from the oven and immediately garnish with the crumbled blue cheese and finely chopped chives.
6Serve: Serve the dip immediately while hot and bubbly, directly from the skillet, with your chosen dippers arranged around it.
Ingredient Substitutions
Dietary Swaps:
- Lighter: Use Neufchâtel cheese (a lighter cream cheese), light sour cream, and reduced fat sharp Cheddar.
- Dairy Free: Use vegan butter, a plain vegan cream cheese alternative, unsweetened vegan sour cream, and dairy free Cheddar and blue cheese crumbles (available from brands like Violife or Follow Your Heart).
- Gluten Free: This dip is naturally gluten free. Always double check your hot sauce label (Frank’s RedHot is gluten free) and serve with gluten free dippers like tortilla chips or vegetable sticks.
Common Substitutes:
- Chicken: A rotisserie chicken is the ultimate shortcut! You can also use leftover grilled or baked chicken, or even canned chicken (drained well) in a pinch.
- Hot Sauce: Frank’s RedHot is the classic, authentic choice for Buffalo flavor. You can use another cayenne pepper based vinegar sauce like Texas Pete or Crystal.
- Blue Cheese: If you’re not a blue cheese fan, you can omit it or substitute with an extra sprinkle of sharp Cheddar or even Gorgonzola for a milder flavor.
- Cheddar Cheese: Sharp white Cheddar has the best flavor, but yellow Cheddar, Monterey Jack, or a pepper Jack (for extra heat) work great.
Serving Suggestions
This dip is the star of the show, so choose dippers that can stand up to its thick, creamy texture! Offer a variety:
- Classic Crunch: Celery sticks, carrot sticks, and bell pepper strips.
- Hearty Vehicles: Thick, sturdy potato chips (like ruffled or kettle cooked), tortilla chips, or pita chips.
- Bready Options: Toasted baguette slices, soft pretzel bites, or breadsticks.
For drink pairings, you need something to cool the spice! A cold, crisp lager or pilsner is the classic choice. A dry, sparkling rosé also works wonderfully. For non alcoholic options, ice cold ranch dressing (for extra dipping!), creamy soda, or a citrusy sparkling water are perfect.
Frequently Asked Questions (FAQ)
Can I make this dip in a slow cooker?
Yes! After simmering the chicken and hot sauce in a skillet (Step 2), transfer the mixture to your slow cooker. Stir in the lemon juice, sour cream, and cream cheese until smooth. Top with Cheddar cheese. Cook on LOW for 2 hours, then garnish. Keep it on the WARM setting for serving.
Can I use canned chicken?
You can, and it’s a great pantry staple shortcut. Be sure to drain the canned chicken very well and give it a quick rinse to remove any excess sodium or “canned” flavor before using.
My dip is too spicy! How can I tame the heat?
Reduce the amount of Buffalo sauce to ⅓ cup. You can also increase the amount of cream cheese or sour cream by an ounce or two to add more creamy, cooling balance.
How do I get my dip extra smooth?
The keys are very soft cream cheese and stirring it in off the heat. If you’re concerned about lumps, you can use a hand mixer on low speed to beat the cream cheese, sour cream, and lemon juice together in a bowl before folding it into the warm chicken mixture.
Equipment List
- 8 inch Cast Iron Skillet (or ovenproof skillet): The ideal vessel for stovetop to oven cooking and serving. It retains heat beautifully, keeping your dip warm for the whole party.
- Box Grater: For shredding your block of Cheddar cheese fresh.
- Mixing Spoon or Spatula
- Measuring Cups and Spoons
The Ultimate Buffalo Chicken Dip
Ingredients
- 1 tablespoon unsalted butter
- 2 cups shredded cooked chicken rotisserie works perfectly
- ½ cup Buffalo style hot sauce like Frank's RedHot
- ½ teaspoon fresh lemon juice
- ¼ cup sour cream
- 4 ounces ½ block cream cheese, very soft and cut into pieces
- ½ cup freshly shredded sharp white Cheddar cheese
- ¼ cup crumbled blue cheese
- 1 ½ teaspoons finely chopped fresh chives
For Serving (choose your favorites):
- Celery sticks carrot sticks, tortilla chips, potato chips, baguette slices
Instructions
- Preheat oven to 375°F (190°C).
- In an 8 inch cast iron or ovenproof skillet, melt butter over medium high heat. Add chicken and hot sauce. Simmer for 2-3 minutes, stirring, until sauce has thickened and reduced by half.
- Remove skillet from heat. Stir in lemon juice, sour cream, and softened cream cheese until completely smooth and combined.
- Sprinkle the shredded Cheddar cheese evenly over the top.
- Bake for 10 minutes, or until cheese is melted and dip is bubbly at the edges. For a browned top, broil for 1-2 additional minutes, watching closely.
- Garnish immediately with crumbled blue cheese and chives. Serve warm with assorted dippers.
