Chicken Dip Recipe

There’s something about setting a bubbling dish of creamy, golden-brown chicken dip on the table that makes everyone lean in a little closer.

Picture tender shreds of chicken folded into velvety, cheesy goodness, flecked with herbs and just enough spice, sending up steam that smells like pure comfort.

This is the kind of easy, crowd-pleasing appetizer that’s ready in about 30 minutes—perfect for busy weeknights, casual get-togethers, or when you need something satisfying fast.

It’s ideal for families, beginners in the kitchen, and anyone who loves a cozy, shareable dish.

I still remember the night unexpected guests dropped by during a game; with almost nothing planned, this chicken dip saved the evening. Ten minutes of prep, a quick bake, and suddenly the living room felt like a little party.

Whether it’s for Sunday suppers, last-minute cravings, or easy entertaining, this dip delivers. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold buffalo chicken flavor with a creamy, cheesy richness.
• Comes together quickly using cooked chicken and simple fridge ingredients.
• Easily adjusted for milder or spicier tastes with flexible hot sauce.
• Bakes in one dish, making serving and cleanup fast and simple.
• Crowd-pleasing appetizer that pairs well with chips, crackers, or veggies.

Ingredients

• 2 cups cooked chicken, shredded — use plain rotisserie or leftover grilled
• 8 oz cream cheese, softened — full-fat melts creamiest
• 1 cup sour cream — regular, not low-fat, for best texture
• 1 cup hot sauce, such as Frank’s RedHot — adjust to your heat preference
• 1 cup ranch dressing — choose a brand you like the flavor of
• 1½ cups mozzarella cheese, shredded and divided — freshly shredded melts better
• ½ cup cheddar cheese, shredded — sharp cheddar adds more flavor
• ¼ tsp garlic powder — gives mellow garlic flavor without sharpness
• ¼ tsp onion powder — boosts savory depth
• ¼ tsp black pepper, ground — freshly ground if possible
• ¼ tsp salt — taste and adjust if using salty hot sauce
• 2 tbsp green onions, sliced (optional) — sprinkle on top for fresh bite

Step-by-Step Method

Set the oven to 375°F (190°C). Allow it to fully preheat while you prepare the dip. This guarantees even baking and proper melting. Position an oven rack in the center of the oven.

Gather all ingredients and equipment so everything is within reach before you begin mixing the dip.

Prepare the Baking Dish

Lightly grease a 9×9-inch baking dish with nonstick spray, butter, or oil. Coat the bottom and sides so the dip doesn’t stick.

Set the dish aside while you mix the filling. Proper greasing makes serving easier and keeps the cheesy edges from baking onto the pan.

Mix the Creamy Base

Add softened cream cheese, sour cream, hot sauce, and ranch dressing to a medium mixing bowl. Whisk or stir vigorously until the mixture is completely smooth.

Break up any cream cheese lumps by pressing them against the bowl. Aim for a uniform, creamy consistency so the seasonings and chicken distribute evenly.

Season the Mixture

Sprinkle garlic powder, onion powder, salt, and black pepper into the creamy base. Stir thoroughly to incorporate the spices.

Make sure the seasonings are evenly mixed so every bite has balanced flavor. Taste a small amount and adjust salt or pepper if desired, keeping in mind more flavor will develop as it bakes.

Fold In Chicken and Cheeses

Add the shredded chicken, 1 cup of mozzarella cheese, and all the cheddar cheese to the bowl. Gently fold the ingredients together with a spatula until the chicken and cheeses are evenly distributed.

Avoid overmixing to keep the chicken pieces intact and maintain a pleasantly chunky, hearty texture.

Spread in the Baking Dish

Transfer the mixture into the prepared baking dish. Use a spatula to scrape the bowl clean and spread the dip into an even layer.

Smooth the top so it bakes uniformly. An even thickness helps the cheese melt consistently and ensures that the edges don’t overcook before the center is hot.

Top with Remaining Cheese

Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the surface of the dip. Cover the entire top, focusing on any thin spots.

This final cheese layer creates a bubbly, golden crust as it bakes. It also helps lock in moisture, keeping the dip creamy underneath.

Bake Until Bubbly

Place the baking dish on the center rack of the preheated oven. Bake for 20–25 minutes, or until the edges are bubbling and the top is fully melted and lightly golden.

Check near the end of the time to avoid over-browning. The dip should be hot throughout and visibly creamy under the cheese.

Rest Briefly Before Serving

Remove the dish from the oven and set it on a heat-safe surface. Let the chicken dip rest for about 5 minutes.

This short resting time allows the cheese to settle slightly and the dip to thicken to a scoopable consistency. It also makes the dish safer and more comfortable to serve.

Garnish and Serve Warm

Sprinkle sliced green onions over the top, if using, for color and freshness. Serve the chicken dip warm with tortilla chips, crackers, or sliced vegetables.

Offer a serving spoon so guests can easily scoop. If the dip cools and thickens, gently rewarm it in the oven or microwave and stir.

Ingredient Swaps

• Use Greek yogurt in place of sour cream for extra protein and a lighter dip, or swap in mayonnaise if that’s what you have on hand.
• Blue cheese dressing can replace ranch for a classic wing flavor, and any hot sauce or buffalo sauce you like will work in place of Frank’s.
• Substitute Monterey Jack, pepper jack, or Colby for mozzarella/cheddar, and use leftover turkey or rotisserie chicken if you don’t have freshly cooked chicken.

You Must Know

– Make-Ahead – To prep a day early, assemble in the dish, cover tightly, and refrigerate up to 24 hours, then add 5–10 minutes to the oven time from cold; uncover for the last 5 minutes so the cheese on top can lightly brown instead of just melting flat.

Serving Tips

• Serve hot with tortilla chips, celery sticks, carrot sticks, and toasted baguette slices.
• Spoon into individual ramekins for parties; top with extra cheese and green onions.
• Offer alongside buffalo wings, nachos, and sliders for a game-day appetizer spread.
• Garnish with blue cheese crumbles and extra hot sauce for bolder buffalo flavor.
• Serve in a hollowed bread bowl with extra bread cubes for dipping.

Storage & Make-Ahead

Chicken dip keeps well in the fridge, tightly covered, for up to 3–4 days.

It’s perfect to assemble a day ahead and bake just before serving.

This dip also freezes well for up to 2 months.

Thaw overnight in the refrigerator, then reheat gently until hot and bubbly.

Reheating

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

In the oven, reheat at 325°F, covered until warm.

Or reheat on the stovetop over low heat, stirring continuously.

Buffalo Game-Day Favorite

Some Sundays, I swear you can feel the energy shift the moment this bubbling buffalo chicken dip hits the table.

The pan lands with a soft clink, and suddenly everyone’s a little closer, eyes on that lava-like swirl of orange sauce and melted cheese.

I love how the steam curls up first, carrying that tangy hit of hot sauce and the cozy richness of cream cheese.

When you drag a chip straight through the middle, you hit pockets of juicy shredded chicken and gooey mozzarella that stretch in long, satisfying strings.

It tastes like wings without the mess—spicy, creamy, and just sharp enough from the ranch to keep you reaching back, “just for one more scoop,” until the dish is practically scraped clean.

Final Thoughts

Give this Chicken Dip a try for your next game day, party, or cozy night in—it’s always a crowd-pleaser.

Don’t hesitate to tweak the heat level or cheese blend to make it perfectly your own!

Frequently Asked Questions

Can I Make This Chicken Dip in a Slow Cooker Instead of the Oven?

Yes, you can. I’d layer everything in a greased slow cooker, stir, then cook on low 2–3 hours, stirring once. You’ll smell rich, tangy heat rising before the cheese turns lusciously molten.

Is This Chicken Dip Gluten-Free, and What Brands of Sauces Are Safest?

Yes, the dip’s naturally gluten-free, but you’ll need GF hot sauce and ranch. I’d reach for Frank’s RedHot Original and Hidden Valley’s labeled gluten-free ranch, then pair it with crunchy corn tortilla chips.

How Can I Reduce the Fat or Calories While Keeping the Dip Creamy?

You can lighten it, reader, by using Neufchâtel cream cheese, Greek yogurt for sour cream, and part-skim mozzarella. I’d keep chicken lean, splash extra hot sauce, then bake until it’s still lush, bubbling, and silky.

What Are the Best Alcohol Pairings (Beer, Wine, Cocktails) With This Dip?

I’d pour crisp pilsner or hoppy IPA, or chilled riesling/unoaked chardonnay. For cocktails, I’d shake bright margaritas or palomas—the citrus cuts richness while bubbles and acidity keep each silky, spicy bite feeling new.

Can I Safely Freeze Leftovers, and How Does Freezing Affect the Texture?

You can freeze leftovers safely, but I warn you, the creamy base turns slightly grainy and looser after thawing. I reheat gently, stir well, then add a fresh sprinkle of cheese to revive richness.