Buffalo Chicken Dip With Blue Cheese

There’s something about setting a bubbling dish of Buffalo Chicken Dip in the middle of a table that makes everyone lean in at once.

You see the golden, lightly browned cheese on top, feel the heat radiating from the pan, and catch that irresistible aroma of tangy hot sauce, creamy cheese, and savory chicken.

This is a classic party dip—rich, cozy, a little spicy—and it comes together surprisingly fast, perfect for busy weeknights or last-minute guests.

It’s ideal for beginners and seasoned cooks alike, game-day hosts, and comfort seekers craving something cheesy and indulgent. I still remember the first time I whipped it up 30 minutes before friends arrived, slightly panicked and short on time.

One quick stir, a brief bake, and suddenly the room was full of people hovering over the dish, asking for the recipe. It shines at gatherings, casual Sunday suppers, or evening cravings. Ready to bring this dip to life?

Why You’ll Love It

• Delivers bold, tangy buffalo flavor in every cheesy, creamy bite
• Takes just minutes to mix, then bakes hands-free in the oven
• Uses simple, easy-to-find ingredients you may already have on hand
• Feeds a crowd and disappears fast at parties, potlucks, and game days
• Stays creamy and reheats beautifully for next-day snacking or leftovers

Ingredients

• 2 cups cooked chicken, shredded — use freshly cooked for best texture
• 226 g cream cheese, softened — full‑fat melts creamiest
• 120 ml hot sauce, buffalo‑style — adjust amount to your heat tolerance
• 120 ml blue cheese dressing — choose a chunky, refrigerated style
• 120 ml sour cream — full‑fat keeps the dip rich and smooth
• 120 g blue cheese, crumbled — pick a bold, tangy variety
• 120 g shredded mozzarella cheese, divided — low‑moisture shreds melt evenly
• 0.5 tsp garlic powder — gives consistent, gentle garlic flavor
• 0.25 tsp onion powder — adds savory depth without texture
• 0.25 tsp black pepper, ground — freshly ground has better aroma
• 2 tbsp green onions, sliced (optional) — sprinkle on top for color and bite

Step-by-Step Method

Preheat the Oven & Prep the Dish

Preheat the oven to 180°C (350°F). Lightly grease an 8×8-inch (or similar) baking dish to prevent sticking and make serving easier.

Set out all ingredients and equipment so everything is within reach. Allow the cream cheese to soften at room temperature so it blends smoothly without lumps and combines easily with the other ingredients.

Beat the Creamy Base

Add the softened cream cheese, buffalo-style hot sauce, blue cheese dressing, and sour cream to a medium mixing bowl. Beat with a fork or hand mixer until completely smooth and creamy.

Scrape down the sides of the bowl as needed. Make certain there are no visible streaks of cream cheese before moving on, as this will help the dip bake evenly.

Season the Mixture

Stir in the garlic powder, onion powder, and ground black pepper. Mix until the seasonings are evenly distributed throughout the creamy base.

Taste a small amount and adjust to your preference, keeping in mind the flavors will intensify slightly as the dip bakes. Add a touch more hot sauce now if you prefer extra heat later.

Fold in the Chicken

Add the shredded cooked chicken to the seasoned cream cheese mixture. Gently fold with a spatula until every piece of chicken is coated.

Break up any larger clumps of chicken so the texture stays consistent throughout the dip. Using still slightly warm chicken helps it blend more easily and soak up the buffalo flavor.

Add the Cheeses

Sprinkle in the crumbled blue cheese and 90 grams of the shredded mozzarella. Gently stir to combine without overmixing.

Distribute the cheeses evenly so each bite has a mix of tangy blue cheese and melty mozzarella. Reserve the remaining 30 grams of mozzarella for the topping to create a golden, bubbly layer.

Transfer & Top the Dip

Spoon the mixture into the prepared baking dish. Use a spatula to spread it into an even layer, reaching all corners so it bakes uniformly.

Sprinkle the remaining 30 grams of shredded mozzarella evenly over the surface. Make sure there are no bare spots so the top melts into a consistent cheesy crust as it bakes.

Bake Until Bubbly

Place the baking dish on the center rack of the preheated oven. Bake for 20–25 minutes, or until the dip is hot, bubbly around the edges, and the top is lightly golden.

Check toward the end of baking to avoid overbrowning. If desired, gently stir once midway for a more even melt instead of a more browned top.

Rest, Garnish & Serve

Remove the baking dish from the oven and let the dip rest for about 5 minutes. This allows it to thicken slightly and makes serving easier.

Garnish with sliced green onions if using for a fresh pop of color and flavor. Serve warm with tortilla chips, celery sticks, carrot sticks, or your favorite dippers.

Ingredient Swaps

• Use rotisserie chicken, canned chicken, or leftover roast chicken for the shredded chicken.
• Swap blue cheese dressing with ranch if you don’t like blue cheese, or use extra sour cream plus more hot sauce in a pinch.
• For milder heat, use less hot sauce or a creamy buffalo sauce; for spicier dip, add cayenne or a hotter wing sauce.
• Substitute cheddar, Monterey Jack, or pepper jack for mozzarella based on what you have or prefer.
• For a lighter version, use reduced‑fat cream cheese and sour cream; for gluten‑free, just pair with gluten‑free chips or veggies.

You Must Know

– Doneness • If the top isn’t bubbling at 25 minutes: leave in the oven an extra 5–10 minutes until you see steady bubbles all around the edges and light golden spots on top.

This guarantees everything is fully heated through and the cheeses have melted together for a creamy texture.

– Troubleshoot • If the dip turns out too thick or stiff: stir in 1–2 tablespoons of warm milk, cream, or extra blue cheese dressing while hot, then return to the oven for 3–5 minutes.

A splash of liquid loosens the cheese matrix and brings it back to a scoopable, velvety consistency.

– Flavor Boost • For stronger buffalo or blue cheese flavor: after combining everything but before it goes in the dish, taste a spoonful and add 15–30 ml more hot sauce for heat or 15–30 g extra blue cheese crumbles for funk.

Hot flavors mellow slightly during the 20–25 minutes in the oven, so aim just a touch bolder than your ideal.

– Make-Ahead • When preparing a day in advance: assemble in the dish, cover tightly, and refrigerate up to 24 hours, then cook straight from cold for 25–35 minutes until bubbling at the center.

Chilling firms the dip, so the extra 5–10 minutes guarantees the center reaches a steamy-hot, melty state.

– Scale • To feed a crowd: double everything and use a 9×13-inch pan, extending oven time to about 30–35 minutes until you see bubbling across the middle.

A larger volume takes longer for the center to heat, and the shallow surface still gives good browned, cheesy edges.

Serving Tips

• Serve in a warm shallow dish with tortilla chips for easy scooping.
• Pair with crisp celery and carrot sticks to balance the richness and heat.
• Spoon into individual ramekins for tidy, party-friendly single servings.
• Offer alongside toasted baguette slices or pita chips for heartier dipping.
• Garnish with extra blue cheese crumbles and green onions just before serving.

Storage & Make-Ahead

Buffalo chicken dip keeps covered in the fridge for 3–4 days.

It’s perfect for making 1 day ahead; assemble, cover tightly, and refrigerate, then bake just before serving, adding 5–10 minutes to the time.

This dip also freezes well for up to 2 months; thaw overnight before reheating.

Reheating

Reheat gently in the microwave at 50% power, stirring often.

Or reheat in a 160°C (325°F) oven covered with foil.

On the stovetop, warm over low heat, adding splashes of milk if needed.

Game‑Day Party Staple

Somehow, this dip always turns a regular game day into an instant event. The moment I pull the bubbling dish from the oven, the room shifts—people drift toward the kitchen, drawn by the tangy scent of hot sauce, creamy cheese, and sizzling edges.

I love setting it in the center of the coffee table, surrounded by ridged chips, celery sticks, and carrots. The first plunge of a chip breaks the molten top, and you get that perfect pull of mozzarella, streaked with orange buffalo sauce and pockets of sharp blue cheese.

It’s casual food, but it feels celebratory—no carving, no plating, just everyone crowding in, talking over each other, going back for “one more scoop” between plays.

Final Thoughts

Give this Buffalo Chicken Dip with blue cheese a try the next time you’re craving a crowd-pleasing appetizer—it’s rich, tangy, and perfect for sharing.

Don’t hesitate to tweak the heat level, cheese blend, or toppings so it’s exactly the way you love it.

Frequently Asked Questions

Can I Make This Buffalo Chicken Dip in a Slow Cooker Instead of Baking?

Yes, you can. I’d mix everything, scoop it into your slow cooker, then warm on low until molten and fragrant, stirring occasionally so the edges don’t scorch and the cheese melts silky-smooth.

How Can I Adjust This Recipe for a Low-Carb or Keto-Friendly Version?

You can keep it keto: I’d swap blue cheese dressing for full‑fat ranch, confirm all sauces are sugar‑free, then serve this molten, tangy, bubbling dip with crisp celery, cucumber coins, and pork rinds instead of chips.

What Are Common Mistakes That Make Buffalo Chicken Dip Greasy or Separated?

It gets greasy when I rush: I use pre-shredded cheese, don’t fully soften cream cheese, skip mixing thoroughly, or bake too hot and long. Keep everything creamy, gently stirred, and just-bubbly, and you’ll taste pure, velvety heat.

Is This Recipe Safe to Keep at Room Temperature During a Long Party?

It’s not safe to leave this out for more than 2 hours. I’d picture it steaming on the table, then rotating small warmed batches while you keep the rest chilled, creamy, and food-safe in the fridge.

How Spicy Is the Dip, and How Can I Make It Milder for Kids?

It’s medium spicy, like a gentle tongue-tingle. To soften it for kids, I’d use mild buffalo sauce, add extra sour cream and cream cheese, and fold in a bit more mozzarella to mellow the heat.