I love how this cheesy Buffalo chicken dip brings together bold heat, creamy texture, and pure comfort in one dish. I usually make it when I want something quick, indulgent, and guaranteed to disappear fast. Between the tender chicken, tangy hot sauce, and layers of cheese, this dip always feels like a small celebration, whether I serve it for guests or quietly enjoy it for dinner with a side salad.
Why You’ll Love This Recipe
I like this recipe because it comes together with almost no effort and delivers huge flavor. I use simple ingredients that I usually already have on hand, and the dip bakes up bubbly and irresistible in under half an hour. I also appreciate how flexible it is, since I can adjust the heat, the cheese, or the dippers depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked rotisserie chicken, shredded
1/3 cup hot sauce
1 cup mayonnaise
1 cup shredded cheese (Mexican blend or cheddar)
1/2 teaspoon lemon juice
3 tablespoons green onions, finely chopped
1/3 cup crumbled blue cheese
Green onions for garnish
Crackers or tortilla chips for serving
Directions
I start by preheating my oven to 375°F so it’s ready to go. In a medium bowl, I toss the shredded chicken with the hot sauce until everything is well coated. I then stir in the mayonnaise, shredded cheese, lemon juice, and chopped green onions until the mixture looks creamy and evenly mixed.
I spread everything into a shallow baking dish and sprinkle the blue cheese evenly over the top. I bake the dip uncovered for about 20 minutes, until it’s hot and bubbly. Once it comes out of the oven, I garnish it with extra green onions and serve it right away with crackers or chips.
Servings And Timing
I usually get about 8 servings from this recipe. The prep takes me around 5 minutes, and the baking time is about 20 minutes, so I have it ready in roughly 25 minutes from start to finish.
Variations
I like swapping the mayonnaise with Greek yogurt when I want a lighter version. Sometimes I use shredded mozzarella or pepper jack for a different cheese profile. When I want extra heat, I add a pinch of cayenne or drizzle more hot sauce over the top before baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I usually use the microwave in short intervals, stirring in between, or warm it in the oven until it’s heated through and creamy again.
FAQs
Can I make this dip ahead of time?
I often prepare the dip a few hours in advance, cover it, and keep it in the fridge. When I’m ready, I bake it just before serving.
Can I eat Buffalo chicken dip cold?
I can eat it cold, but I prefer it warm because it’s much creamier and easier to scoop.
What are the best dippers for this dip?
I usually serve it with tortilla chips or crackers, but celery sticks work great when I want something crunchy and fresh.
Can I use leftover chicken instead of rotisserie chicken?
I use any cooked chicken I have on hand, as long as it’s shredded or finely chopped.
How do I make it less spicy?
I reduce the amount of hot sauce and add a bit more cheese or mayonnaise to mellow out the heat.
Conclusion
I keep coming back to this cheesy Buffalo chicken dip because it’s easy, comforting, and packed with flavor. Whether I’m serving it at a gathering or enjoying it on a cozy night in, it never disappoints and always feels like a guaranteed win.
This cheesy Buffalo chicken dip combines tender shredded chicken, creamy mayo, tangy hot sauce, and melty cheese into one hot, bubbly, and flavorful appetizer that’s perfect for parties or cozy nights in.
Total Time:25 minutes
Yield:8 servings
Ingredients
2 cups cooked rotisserie chicken, shredded
1/3 cup hot sauce
1 cup mayonnaise
1 cup shredded cheese (Mexican blend or cheddar)
1/2 teaspoon lemon juice
3 tablespoons green onions, finely chopped
1/3 cup crumbled blue cheese
Green onions for garnish
Crackers or tortilla chips for serving
Instructions
Preheat oven to 375°F (190°C).
In a medium bowl, mix shredded chicken with hot sauce until well coated.
Stir in mayonnaise, shredded cheese, lemon juice, and chopped green onions until fully combined.
Spread mixture into a shallow baking dish and top evenly with crumbled blue cheese.
Bake uncovered for 20 minutes, or until hot and bubbly.
Remove from oven, garnish with additional green onions, and serve warm with crackers or tortilla chips.
Notes
Swap mayo for Greek yogurt for a lighter version.
Use pepper jack or mozzarella for a different cheese flavor.
Add extra hot sauce or cayenne for more heat.
Store leftovers in the fridge for up to 3 days and reheat before serving.
