Baked Buffalo Chicken Dip (Oven)

Easy, oven-baked buffalo chicken dip in 30 minutes, crowd-pleasing, make-ahead, and perfect for game day.

Scoopable buffalo comfort: creamy, tangy, cheesy pull with real chicken and a spicy kick, no slow cooker required.

Why You’ll Love It

• Fast oven method (30 minutes): Built for Quick Buffalo Chicken Dip searches—bake, broil, serve hot.
• Flexible base: Works with rotisserie or Buffalo Chicken Dip With Canned Chicken (drain well).
• Custom heat & texture: Dial the hot sauce up/down; choose ranch or blue cheese; Buffalo Chicken Wing Dip vibe without frying.
• Diet-friendly swaps: High-protein Greek-yogurt option for Buffalo Chicken Dip No Cream Cheese; easy Cold Buffalo Chicken Dip prep.
• Make-ahead & portable: Assemble up to 48 hours in advance; reheat seamlessly or keep warm for a Best Buffalo Chicken Dip Crock Pot setup.

Ingredients (notes only)

Base & Dairy

• Cream cheese (block) – softens creamy body; room temp mixes smoother.
• Sour cream + ranch or blue cheese dressing – tang and scoopable texture.
• Cheeses: sharp cheddar (flavor) + Monterey Jack/mozzarella (melt). Shred from blocks to avoid greasy separation.

Chicken & Heat

• Cooked, shredded chicken (rotisserie or canned—well drained and flaked).
• Frank’s RedHot (classic Buffalo profile); add smoked paprika for depth.
• Garlic & onion powder; pinch salt (taste after cheese/dressing).

Finishes

• Extra cheese for top; chives or sliced scallions (optional) after baking.

Great Dippers
Tortilla chips, celery & carrots, toasted baguette, pretzels, or buttery pull-aparts like Cheesy Hawaiian Roll Garlic Bread and Soft Sourdough Dinner Rolls. Pair with crispy sides like Crispy Baked Potato Wedges and game-day mains like Air Fryer Chicken Wings.

Step-by-Step (Oven, 30 minutes)

1. Prep. Heat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Mix base. In a bowl, whisk softened cream cheese until smooth; mix in sour cream and ranch (or blue cheese) dressing.
3. Flavor. Stir in hot sauce, garlic powder, onion powder, and half the cheese. Taste; adjust heat/salt.
4. Fold. Add shredded chicken (pre-cooked to 165°F/74°C if you cooked it yourself). Fold gently so it stays chunky.
5. Top. Spread in dish; sprinkle remaining cheese.
6. Bake. 20–25 minutes until bubbling at edges and center is hot.
7. Broil (optional). 1–2 minutes for golden blistered cheese.
8. Finish. Rest 5 minutes; garnish with chives/scallions; serve hot with dippers.

Pro Tips

• Room-temp dairy = silky dip. Cold cream cheese causes lumps.
• Shred your own cheese. Pre-shredded has anti-caking agents → greasy pools.
• Balance the heat. Start with ⅓ cup hot sauce; add to taste. Stir in 1–2 Tbsp honey for sweet-heat.
• Keep it molten. For parties, transfer to a small slow cooker on Warm after baking.
• Batch smart. Double for a 9×13; bake 30–35 minutes.

Variations (mapped to interests)

• Buffalo Chicken Dip With Canned Chicken: Use two 12-oz cans, drained & flaked; bake as written.
• No Cream Cheese / Greek Yogurt: Blend 1 cup Greek yogurt + ½ cup cottage cheese until smooth; swap 1:1 for cream cheese.
• Buffalo Chicken Dip Stovetop: Melt base in a skillet over medium-low 8–10 minutes; fold in chicken/cheese; serve.
• Air Fryer Mini Casserole: 7-inch pan at 360°F (182°C) for 8–12 min, until hot and melty.
• Best Buffalo Chicken Dip Crock Pot: Mix in a 3–4 qt cooker Low 2–3 hrs (stir once), switch to Warm to serve.
• Cold Buffalo Chicken Dip: Skip baking; chill 2 hours. Use ½ cup hot sauce total and add ¼ cup extra sour cream for spreadability.
• Wing-Dip Style: Fold in ¼ cup crumbled blue cheese and finish with extra wing sauce drizzle.

How to Serve

• Board with celery, carrots, cucumbers, pretzels, tortilla chips.
• Toasters: baguette crostini or Cheesy Hawaiian Roll Garlic Bread.
• Party plate with Soft Sourdough Dinner Rolls and Crispy Baked Potato Wedges.
• Pair with wings like Air Fryer Chicken Wings.

Make Ahead & Storage

• Make ahead: Assemble (unbaked) up to 48 hours; cover; refrigerate. Bake from cold, adding 5–10 minutes.
• Fridge: 3–4 days; reheat covered at 325°F (163°C) 15–20 minutes or in microwave at 50% power.
• Freeze: Up to 2 months (unbaked or baked & cooled). Thaw overnight; bake until bubbly.

FAQs

Why did my dip turn greasy?
Pre-shredded cheese and high heat cause oiling off. Shred from blocks and avoid over-broiling.

Can I use canned chicken?
Yes—drain well and flake; season to taste. It’s the fastest Simple Buffalo Chicken Dip shortcut.

How do I make it milder?
Use ⅓ cup hot sauce + 2–3 Tbsp ranch or a spoon of honey.

Can I double it?
Yes—use 9×13, bake 30–35 minutes until bubbling center.

Simple Nutrition (estimate, per ~⅓ cup)

Calories: ~230 • Protein: 14g • Carbs: 3g • Fat: 18g • Sodium: ~620mg
Estimates only; ingredients/brands vary.