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Creamy Buffalo Chicken Dip Recipe with Crispy Tortilla Chips

creamy buffalo chicken dip - featured image

A quick and easy creamy buffalo chicken dip that balances spicy, creamy, and crunchy textures, perfect for game nights, parties, or cozy gatherings.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 450g, rotisserie chicken recommended)
  • 8 oz cream cheese, softened (225g)
  • ½ cup buffalo sauce (120ml, Frank’s RedHot recommended)
  • ½ cup ranch dressing (120ml)
  • 1 cup shredded cheddar cheese (115g)
  • ½ cup shredded mozzarella cheese (55g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt to taste (start with ½ tsp)
  • ¼ tsp black pepper
  • Crispy tortilla chips for serving

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the softened cream cheese and ranch dressing in a mixing bowl. Use a hand mixer on medium speed for about 2 minutes until smooth and creamy.
  3. Add the buffalo sauce to the cream cheese mixture and blend thoroughly until evenly distributed.
  4. Fold in the shredded chicken, garlic powder, onion powder, salt, and black pepper. Mix until incorporated but some chicken texture remains.
  5. Gently stir in the shredded cheddar and mozzarella cheeses, reserving a small handful of cheddar to sprinkle on top.
  6. Transfer the mixture into a prepared 9-inch (23 cm) baking dish, spreading evenly. Sprinkle the reserved cheddar cheese on top.
  7. Bake uncovered for 20-25 minutes, or until edges bubble and the top is lightly browned.
  8. Remove from oven and let cool for about 5 minutes to thicken slightly.
  9. Serve immediately with crispy tortilla chips.

Notes

Soften cream cheese before mixing to avoid lumps. Use rotisserie chicken for ease and flavor. Crisp tortilla chips fresh in oven or air fryer for best texture. Let dip cool slightly after baking for easier scooping. For extra spice, drizzle more buffalo sauce on top before serving. Can be made ahead and baked before serving. Leftovers keep well refrigerated for up to 3 days.

Nutrition

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