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A tortilla chip scooping a creamy portion of the buffalo chicken dip, garnished with green onions, showing the cheesy, hot, and chunky texture.

Best Easy Buffalo Chicken Dip (Baked & No Shredding!)

Stop shredding chicken by hand! Our viral "No-Shred" hack makes the creamies, cheesiest Baked Buffalo Chicken Dip in just 30 minutes. The ultimate game day appetizer!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

The Chicken (No-Shred Hack):
  • 2 cups Rotisserie Chicken (Approx 300g) Skin removed, chopped into small cubes. (Or use 2 cans premium chicken breast, drained well).
The Creamy Base:
  • 8 oz Cream Cheese (225g) 1 block, softened to room temperature.
  • 1/2 cup Ranch Dressing (120ml) Use a quality brand like Hidden Valley. (Or Blue Cheese dressing).
  • 1/2 cup Frank's RedHot Sauce (120ml) Original Hot Sauce (NOT Wing Sauce).
The Cheese:
  • 1 1/2 cups Sharp Cheddar Cheese (170g) Shredded. Divided use.
  • 1/2 cup Mozzarella Cheese (60g) Shredded (for the stretch).
Garnish (Optional):
  • 2 tbsp Green Onions Sliced.
  • 1 tbsp Blue Cheese Crumbles

Equipment

  • 1 9-inch Pie Dish (or 8x8 Baking Dish) For baking.
  • 1 Large Mixing Bowl To mix the base without lumps.
  • 1 Hand Mixer (Optional) For extra smooth cream cheese.
  • 1 Sharp knife For the "No-Shred" chopping hack.

Method
 

The "Lump-Free" Mix
  1. Preheat: Preheat oven to 375°F (190°C).
  2. Smooth Base: In a large bowl, beat the softened Cream Cheese until completely smooth and creamy. (Don't skip this, or you'll have lumps!).
    A white spatula smoothing softened cream cheese in a glass bowl until completely creamy, the essential first step for a smooth buffalo chicken dip recipe.
  3. Flavor Bomb: Stir in the Ranch Dressing, Frank's RedHot Sauce, and 1 cup of the Cheddar cheese. Mix until the color is a consistent creamy orange.
    A glass bowl showing cream cheese being mixed with Frank's RedHot Sauce, Ranch Dressing, and shredded Cheddar cheese to form the creamy orange base for the buffalo chicken dip recipe.
Fold & Bake
  1. Add Chicken: Gently fold in the Chopped Chicken. (Do not mash it; keep the nice meaty chunks).
    A hand gently folding cubed, cooked chicken breast into the creamy orange buffalo dip base in a glass bowl for the final buffalo chicken dip recipe.
  2. Assemble: Transfer the mixture to your baking dish (pie plate or 8x8 pan) and spread it evenly.
    A hand using a spatula to spread the assembled creamy buffalo chicken dip mixture, complete with chicken chunks, evenly into a white pie plate, preparing for baking.
  3. Top: Sprinkle the remaining 1/2 cup Cheddar and 1/2 cup Mozzarella over the top.
    A hand generously sprinkling shredded cheddar and mozzarella cheese over the assembled buffalo chicken dip recipe mixture in a white pie plate, preparing the final crust.
  4. Bake: Bake for 20 minutes, or until the dip is hot and bubbling around the edges.
    A white pie plate filled with the buffalo chicken dip recipe, fresh from the oven, showing the melted, golden cheese top and the filling bubbling around the edges.
The "Broil" Finish
  1. Broil Hack: Turn the oven to Broil (High). Broil for 2-3 minutes, watching closely, until the cheese is golden brown and bubbly in spots.
    A white pie plate containing the buffalo chicken dip recipe placed under the glowing red broiler element in the oven to create a golden-brown, bubbly cheese crust.
  2. Serve: Let it sit for 5 minutes (to set), garnish with green onions, and serve hot with tortilla chips or celery!
    A white pie plate filled with the hot buffalo chicken dip fresh from the oven, showing the melted, golden cheese top, ready to be served with dipping sides.

Notes

  • Grease Control: To avoid an oily dip, use a block of cream cheese (not tub) and avoid "Wing Sauce" (which adds extra butter).
  • Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Reheating: Reheat in the oven at 350°F for 10 minutes for the best texture. Microwave in 30-second intervals.
  • Make-Ahead: Assemble the dip (up to Step 6), cover, and refrigerate for up to 2 days. Add 5-10 minutes to the baking time.