This buffalo ranch chicken dip is an easy, crowd-pleasing appetizer packed with shredded chicken, ranch seasoning and plenty of melty cheese. It’s simple to prepare ahead of time and ideal for game day, potlucks or any gathering.
Combining cooked chicken, cream cheese and buffalo sauce creates a rich, creamy dip that tastes like buffalo wings in a spoonable form. It’s one of my go-to party dips—warm, cheesy and full of flavor.
With football season and gatherings on the horizon, this dip is perfect for sharing. In our house, game day is a family tradition and snacks are almost as important as the game. This buffalo ranch chicken dip is quick to assemble and always a hit. For another easy buffalo-style option, consider a slow-cooker buffalo chicken for sandwiches or sliders.
If you’re building a party platter, pair this dip with other finger foods like baked wings, deviled eggs or crispy roasted vegetables for a varied spread.
Table of Contents
- Buffalo Ranch Chicken Dip Ingredients
- How Do You Make Buffalo Ranch Chicken Dip?
- Tips For The Perfect Buffalo Ranch Chicken Dip
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Party Snacks
- Love This Recipe?
- Buffalo Ranch Chicken Dip Recipe
Buffalo Ranch Chicken Dip Ingredients
To prepare this buffalo ranch chicken dip you’ll need cooked, shredded chicken, softened cream cheese, buffalo wing sauce, dry ranch dressing mix, sour cream, shredded cheddar and sliced green onions. Also have cooking spray on hand for your baking dish.
How Do You Make Buffalo Ranch Chicken Dip?
Preheat the oven, then combine shredded chicken, softened cream cheese, buffalo wing sauce, dry ranch mix and sour cream in a medium bowl. Spread the mixture into a greased 8-inch skillet or pie plate, top with shredded cheddar and bake until bubbly and golden, about 20 minutes. Finish with sliced green onions and serve warm.
Tips For The Perfect Buffalo Ranch Chicken Dip
- Use chicken breast for easy shredding, though dark meat or rotisserie chicken work well too.
- In a pinch, canned chicken can substitute for fresh cooked chicken.
- Make sure the cream cheese is softened so the dip mixes smoothly and has a creamy texture.
- Any oven-safe dish will do — a skillet, pie plate or baking dish all work.
- Serve with baguette slices, chips, crackers, pretzel chips, celery sticks, breadsticks or other veggies for dipping.
- Ready-made toasted baguette slices (crostini) are a convenient store-bought option.
Quick Tip
Rotisserie chicken is an excellent, time-saving choice for this recipe.
Recipe FAQs
Yes. Mix the dip and store it in an airtight container in the fridge up to one day before baking and serving.
Stored in an airtight container, it will keep in the refrigerator for up to three days.
Great dippers include celery sticks, carrot sticks, baguette slices, crackers, chips, crostini, pretzels and breadsticks.
Flavor Variations
The recipe is delicious as written, but you can tweak it to suit your taste.
- Cheese: Swap cheddar for Monterey Jack, Colby-Jack or mozzarella for a milder, creamier result.
- Spicier: Use a hotter buffalo sauce or add a few dashes of your favorite hot sauce.
- Blue Cheese: Serve blue cheese dressing on the side for a classic buffalo pairing and a cooling contrast.
This dip captures the bold flavors of buffalo wings in a shareable form. It’s a reliable party favorite—warm, tangy and cheesy—and perfect for feeding a crowd.
More Party Snacks
Veggie Pizza
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Ham and Cheese Pinwheels
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Steak Bites with Garlic Butter
15 mins
Homemade Chex Mix
10 mins
Beer Brat Bites
25 mins
Love This Recipe?
If you try it, please leave a rating and a short review — feedback helps others find and enjoy the recipe.
Buffalo Ranch Chicken Dip
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Ingredients
- 1 1/2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1/2 cup buffalo wing sauce
- 2 tablespoons dry ranch dressing mix
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- In a medium bowl, mix together the chicken, cream cheese, buffalo wing sauce, dry ranch mix and sour cream until well combined.
- Coat an 8-inch skillet or pie plate with cooking spray. Spread the chicken mixture into the skillet.
- Top with shredded cheddar cheese.
- Bake for 20 minutes or until browned and bubbling. Sprinkle with green onions and serve hot.
Notes
- You can use any cooked chicken you prefer; rotisserie chicken is especially convenient.
- Make sure the cream cheese is softened so the ingredients blend smoothly.
- Serve with baguette slices, chips, crackers, pretzels or vegetables for dipping.