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A baked cheesy Buffalo Chicken Dip topped with green onions in a white dish, surrounded by tortilla chips, celery, carrot sticks, and assorted bell pepper slices on a wooden table.

Buffalo Chicken Dip Recipe

This easy buffalo chicken dip recipe combines seasoned chicken, Frank's Red Hot, cream cheese, ranch dressing, and melted cheddar and mozzarella and bakes until hot and bubbling for the ultimate crowd-pleasing appetizer.
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10

Ingredients

The Chicken

  • 1 package bone-in chicken thighs 6, or chicken breasts or rotisserie chicken
  • Olive oil for coating
  • CTH seasoning to taste
  • Magic Poultry seasoning to taste

The Dip

  • 1 block cream cheese softened
  • 1 cup Frank's Red Hot sauce
  • 1 cup ranch dressing store-bought or homemade
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup cheddar cheese shredded, plus more for topping
  • 2 tbsp CTH seasoning
  • 1 tbsp onion powder
  • 1 bunch green onions sliced, divided

For Serving

  • Tortilla chips
  • Celery and carrot sticks
  • Crackers

Instructions

  • If cooking the chicken fresh preheat the oven to 350°F. Coat the chicken thighs with olive oil and season generously with CTH and Magic Poultry seasoning. Bake for 35 minutes or until cooked through to 165°F. Let cool slightly then chop into small pieces. If using rotisserie chicken skip this step and shred or chop directly.
  • Preheat the oven to 350°F if not already on. Add the chopped chicken, softened cream cheese, Frank's Red Hot, ranch dressing, mozzarella, cheddar, CTH, onion powder, and most of the sliced green onions to a large bowl. Mix until well combined.
  • Transfer to a baking dish and spread evenly. Top with the reserved cheddar and green onions.
  • Bake uncovered at 350°F for 45 minutes until hot, bubbling, and golden at the edges.
  • Top with the remaining green onions and serve immediately with chips or vegetables.

Notes

  • Softened cream cheese is important here. Cold cream cheese doesn't mix evenly into the other ingredients and leaves lumps throughout the dip that never fully smooth out during baking. Pull it from the refrigerator at least 30 minutes before mixing.
  • Frank's Red Hot is specifically the sauce that makes this buffalo chicken dip recipe taste like the real thing. It has the right balance of heat and vinegar that other hot sauces don't replicate the same way. Don't substitute it if you can avoid it.
  • CTH in both the chicken seasoning and the dip itself layers the flavor in a way that makes this taste specifically more complex and more developed than a standard buffalo dip. It's the One Pot Momma touch that makes this version different from every other one out there.
  • Rotisserie chicken is the fastest path to this dip on a busy day. Pick one up, shred it, and you're mixing the dip in about 5 minutes.
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