This Buffalo Ranch Chicken Dip is the ultimate crowd-pleaser—a warm, creamy, and tangy concoction that disappears fast. It perfectly balances zesty Buffalo sauce with cool, herby ranch for an addictive flavor. It’s the perfect celebration dip for game day or any gathering.
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Why You’ll Love This Buffalo Ranch Chicken Dip
- Effortless to make: Just mix a few ingredients and bake until bubbly.
- Knockout flavor: Tangy Buffalo heat is mellowed by cool, creamy ranch and cheese.
- Incredibly versatile: Equally delicious with chips, celery, or as a sandwich spread.
- Feeds a crowd: Generous yield lets you spend more time with guests.
Ingredients & Tools
- 450 g cooked chicken breast, shredded
- 225 g cream cheese, softened
- 240 ml Buffalo-style hot sauce (like Frank’s RedHot)
- 120 ml ranch dressing
- 150 g sour cream
- 200 g sharp cheddar cheese, shredded
- 100 g Monterey Jack cheese, shredded
- 1 packet (1 oz) dry ranch seasoning mix
- 3 green onions, thinly sliced
- For serving: tortilla chips, celery sticks, carrot sticks
Tools: A 9×9 inch (or similar) baking dish, a large mixing bowl, a hand mixer or sturdy spatula
Notes: Using a tangy Buffalo sauce and shredding your own cheese from a block makes a world of difference in flavor and texture.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 18 g |
| Fat: | 21 g |
| Carbs: | 4 g |
| Fiber: | 0 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- How should I cook the chicken? You can use a store-bought rotisserie chicken for ultimate convenience, or poach or bake your own breasts. The goal is to have about two cups of tender, shredded chicken. Just make sure it’s not dry!
- Does the cream cheese need to be soft? Absolutely. Taking the time to let your cream cheese come to room temperature is a non-negotiable step. It ensures a silky-smooth dip without any unpleasant lumps.
- What’s the best Buffalo sauce to use? I’m a loyalist to Frank’s RedHot for its classic, vinegar-forward tang, but any Buffalo-style sauce you enjoy will work. If you’re sensitive to heat, you can start with less and add more to taste.
- Can I make any parts of this ahead of time? You sure can. You can mix the entire dip (minus any cheese topping) a day in advance, cover it, and keep it in the fridge. Just let it sit out for 20 minutes before baking to take the chill off.
How to Make Buffalo Ranch Chicken Dip
Step 1: First, preheat your oven to 375°F (190°C). This is the perfect temperature to get everything hot, bubbly, and beautifully golden on top without burning. While it’s heating up, grab your large mixing bowl and add the softened cream cheese. Use a hand mixer on medium speed (or a lot of elbow grease with a spatula) to beat it until it’s smooth and creamy. This is the foundation of your dip, so you want it lump-free.
Step 2: Now, let’s build the flavor. To the smooth cream cheese, add the sour cream, ranch dressing, and the entire packet of dry ranch seasoning. Mix this all together until it’s completely uniform. You’ll notice the aroma starting to change here—it becomes incredibly herby and inviting. The combination of the wet and dry ranch elements is what gives this dip its signature cool, creamy backbone.
Step 3: Time for the star players. Pour in the Buffalo hot sauce and stir it in thoroughly. Don’t be shy—this is where the personality comes from! Then, fold in all of your shredded chicken and about two-thirds of your shredded cheddar and Monterey Jack cheeses, reserving the rest for the top. The mixture will be thick and chunky, which is exactly what you want.
Step 4: Transfer this delicious mixture to your ungreased baking dish. Use your spatula to spread it into an even layer. Now, sprinkle the remaining shredded cheese evenly over the top. This is going to create that irresistible, golden-brown, cheesy crust that everyone fights over.
Step 5: Place the dish in the preheated oven and bake for 20-25 minutes. You’re looking for the edges to be actively bubbling and the top to be a lovely, spotted golden brown. If you want an extra-crispy top, you can pop it under the broiler for the last minute—just watch it like a hawk!
Step 6: Once it’s out of the oven, resist the urge to dive in immediately. Let the dip rest for about 5 minutes. This allows it to set slightly, making it easier to scoop, and it also saves everyone from burning the roofs of their mouths! Right before serving, scatter the sliced green onions over the top for a fresh, colorful finish.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 1 month; texture may change slightly upon thawing.
- Reviving: Reheat in the oven at 350°F (175°C) until warm; stir in a splash of milk or ranch if thick.
Serving Suggestions
Complementary Dishes
- A crisp, cool veggie platter — The refreshing crunch of celery, carrots, and bell peppers is the perfect textural and temperature contrast to the warm, rich dip.
- Loaded potato skins — For the ultimate indulgence, serve this dip alongside potato skins. The flavors are a match made in savory heaven.
- Simple, sturdy tortilla chips — You can’t go wrong with the classic. A thick, restaurant-style chip is essential for scooping up a generous amount without breaking.
Drinks
- A frosty, light lager or pilsner — The crisp, clean finish of a cold beer helps cut through the richness and cools the palate after each spicy bite.
- A tangy Michelada — If you’re feeling adventurous, the tomato and lime notes in a Michelada complement the Buffalo sauce beautifully and enhance the whole experience.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly effective at resetting your taste buds between scoops.
Something Sweet
- Classic chocolate chip cookies — The sweet, buttery chocolate chips provide a delightful contrast that satisfies the palate after all that savory, spicy goodness.
- A simple fruit salad — The natural sweetness and juiciness of melon, berries, and grapes are a refreshing and light way to end the meal.
- Mini cheesecake bites — The cool, creamy texture of cheesecake continues the creamy theme but in a sweet, decadent direction that everyone will adore.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese straight from the fridge. This is the number one reason for a lumpy, unappealing dip texture. I’ve messed this up before too, and it’s just not worth the hassle. Plan ahead and let it soften.
- Mistake: Overbaking the dip. You want it hot and bubbly, not dried out. Once the edges are bubbling vigorously and the top is golden, it’s done. Any longer and the oils can start to separate, making it greasy.
- Mistake: Skipping the rest time. I know it’s tempting, but serving it straight from the oven is a recipe for third-degree mouth burns and a dip that’s too runny. That five-minute rest is crucial for the perfect scoopable consistency.
- Mistake: Using only one type of cheese. The combination of sharp cheddar and melty Monterey Jack creates a more complex flavor and superior texture. Using just one can make the cheese layer a bit one-note or rubbery.
Expert Tips
- Tip: Shred your own cheese. Pre-shredded cheese is coated with anti-caking agents like potato starch, which can prevent it from melting as smoothly. Block cheese you shred yourself will give you a much creamier, more luxurious result.
- Tip: Adjust the heat level to your taste. The beauty of this recipe is its flexibility. Start with 3/4 cup of Buffalo sauce, taste the mixture (it’s safe, the chicken is already cooked!), and add more if you want a bigger kick.
- Tip: Get creative with your protein. While chicken is classic, this dip is also fantastic with shredded turkey, especially after the holidays, or even canned tuna for a super quick, different twist.
- Tip: Add a crunchy topping for texture. For a little extra something, mix 1/4 cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese before baking. You’ll get an incredible crunchy contrast.
FAQs
Can I make Buffalo Ranch Chicken Dip in a slow cooker?
Absolutely, and it’s a fantastic method for keeping it warm throughout a party. Simply mix all the ingredients (again, reserving some cheese for the top) in the slow cooker insert. Cook on LOW for 2-3 hours, stirring occasionally, until hot and bubbly. Sprinkle the reserved cheese on top about 30 minutes before serving and let it melt. It’s incredibly convenient.
How long do leftovers last, and how should I reheat them?
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The best way to reheat is in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. You can use the microwave, but it might make the texture a bit oilier. If it seems thick after chilling, stir in a tablespoon of milk or ranch dressing before reheating.
Can I freeze this dip?
You can, but with a caveat. The dairy-based ingredients can sometimes separate or become grainy upon thawing. It will still taste fine, but the texture won’t be as perfect. If you do freeze it, thaw it overnight in the fridge and then reheat it slowly in the oven, stirring well partway through to help re-emulsify it.
Is there a way to make this dip lighter?
Sure! You can use reduced-fat cream cheese, sour cream, and cheese, and a light ranch dressing. The flavor will still be great, though the texture might be slightly less rich. Using Greek yogurt in place of sour cream is another popular swap that adds a bit of protein.
My dip is too spicy! How can I tone it down?
No problem, this is an easy fix. Stir in an extra 1/4 to 1/2 cup of ranch dressing or sour cream into the baked dip. The cool, creamy dairy will help balance the heat immediately. For next time, just remember to use less Buffalo sauce or opt for a milder brand.
Buffalo Ranch Chicken Dip
Make the best Buffalo Ranch Chicken Dip for your next party! This easy, creamy, and tangy recipe is a guaranteed crowd-pleaser. Get the simple recipe now!
Ingredients
For the Ingredients
-
450 g cooked chicken breast (shredded)
-
225 g cream cheese (softened)
-
240 ml Buffalo-style hot sauce (like Frank's RedHot)
-
120 ml ranch dressing
-
150 g sour cream
-
200 g sharp cheddar cheese (shredded)
-
100 g Monterey Jack cheese (shredded)
-
1 packet dry ranch seasoning mix (1 oz)
-
3 green onions (thinly sliced)
-
tortilla chips, celery sticks, carrot sticks (for serving)
Instructions
-
First, preheat your oven to 375°F (190°C). This is the perfect temperature to get everything hot, bubbly, and beautifully golden on top without burning. While it’s heating up, grab your large mixing bowl and add the softened cream cheese. Use a hand mixer on medium speed (or a lot of elbow grease with a spatula) to beat it until it’s smooth and creamy. This is the foundation of your dip, so you want it lump-free.01
-
Now, let’s build the flavor. To the smooth cream cheese, add the sour cream, ranch dressing, and the entire packet of dry ranch seasoning. Mix this all together until it’s completely uniform. You’ll notice the aroma starting to change here—it becomes incredibly herby and inviting. The combination of the wet and dry ranch elements is what gives this dip its signature cool, creamy backbone.02
-
Time for the star players. Pour in the Buffalo hot sauce and stir it in thoroughly. Don’t be shy—this is where the personality comes from! Then, fold in all of your shredded chicken and about two-thirds of your shredded cheddar and Monterey Jack cheeses, reserving the rest for the top. The mixture will be thick and chunky, which is exactly what you want.03
-
Transfer this delicious mixture to your ungreased baking dish. Use your spatula to spread it into an even layer. Now, sprinkle the remaining shredded cheese evenly over the top. This is going to create that irresistible, golden-brown, cheesy crust that everyone fights over.04
-
Place the dish in the preheated oven and bake for 20-25 minutes. You’re looking for the edges to be actively bubbling and the top to be a lovely, spotted golden brown. If you want an extra-crispy top, you can pop it under the broiler for the last minute—just watch it like a hawk!05
-
Once it’s out of the oven, resist the urge to dive in immediately. Let the dip rest for about 5 minutes. This allows it to set slightly, making it easier to scoop, and it also saves everyone from burning the roofs of their mouths! Right before serving, scatter the sliced green onions over the top for a fresh, colorful finish.06
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