If there’s one thing that you’ll almost always find in my refrigerator, it’s a dip of some kind. Creamy dips, chunky dips, spicy dips, and just about everything in between. I love them all, and I rarely let the refrigerator go without at least one.
Of all the dips I make, this Buffalo Chicken Dip is especially popular with my son. It’s one of those recipes he never seems to get tired of, and I certainly don’t mind making it because it’s so quick and easy.
The recipe requires just five ingredients: chicken, cream cheese, cheddar cheese, Tabasco Red Pepper Sauce, and Frank’s RedHot Hot Sauce. They’re all staples in my kitchen, which means I can usually put together a batch without making a trip to the grocery store. And there’s no need to turn on the oven.
I make this dip right in the microwave, starting with softened cream cheese and adding shredded chicken, cheddar, and two kinds of hot sauce. A few minutes of heating and stirring bring everything together into a rich, cheesy dip with plenty of Buffalo-style flavor.
It’s one of my favorite appetizers to prepare when family or friends stop by unexpectedly, and it’s just as convenient for game days, parties, and casual gatherings. My son especially enjoys the combination of spicy chicken and melted cheese, although you can easily adjust the heat to suit your own preference.
I usually serve it warm with celery sticks, tortilla chips, crackers, or pretzel flats. It’s also delicious tucked into a tortilla with a little ranch dressing and fresh vegetables for an easy lunch. And while this recipe makes plenty for sharing, I won’t judge anyone who decides to keep a bowl for themselves.
After all, there’s always room in my refrigerator for another dip.
Enjoy!
Why You’ll LOVE This Buffalo Chicken Dip
What You’ll Need
Recipe Tips
Soften the cream cheese first. I microwave the cream cheese briefly before adding the remaining ingredients. This makes it much easier to mix everything together without leaving large lumps.
Drain the canned chicken thoroughly. Excess liquid can make the dip watery. Drain both cans before adding the chicken to the bowl, then use a fork to break it into smaller pieces.
Try rotisserie chicken. If you prefer freshly cooked chicken, substitute approximately three cups of shredded rotisserie chicken or leftover cooked chicken for the canned chicken.
Choose your favorite cheddar. Sharp cheddar adds a stronger cheese flavor, while mild cheddar creates a more subtle taste. Freshly shredded cheese generally melts more smoothly than packaged shredded cheese.
Use two kinds of hot sauce. I like combining Frank’s RedHot with Tabasco because each contributes something different. Frank’s provides the familiar Buffalo-style flavor, while Tabasco adds a sharper peppery kick.
Adjust the heat carefully. This recipe contains a generous amount of hot sauce. For a milder dip, reduce the hot sauces to your liking. If you want more heat without thinning the mixture, add a pinch of cayenne pepper.
Microwave in intervals. Heat the dip for a minute or two at a time, stirring between intervals. This helps the ingredients melt evenly and prevents hot spots.
Cover the bowl loosely. A microwave-safe splatter cover helps keep the microwave clean while allowing steam to escape.
Make it in the oven. If you prefer, combine the ingredients, transfer to an 8- or 9-inch baking dish, and bake at 350°F for approximately 25 to 30 minutes or until hot and bubbling.
Try the slow cooker. Add the ingredients to a slow cooker and heat on low for approximately 2 to 4 hours, stirring occasionally, until thoroughly heated. Use the warm setting to maintain serving temperature once the dip reaches 165°F.
Make it ahead. Prepare the dip in advance and refrigerate in an airtight container. Reheat thoroughly before serving, stirring as needed to restore its smooth consistency.
How to Serve Buffalo Chicken Dip
Drink Pairings
The spicy hot sauce, rich cream cheese, and savory chicken pair nicely with drinks that offer a refreshing contrast.
Here are some favorites:
FAQs
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Easy 5-Ingredient Buffalo Chicken Dip Recipe
Recommended
Ingredients
- 2 8-ounce packages cream cheese
- 2 12.5-ounce cans chicken breast drained
- 1½ cups cheddar cheese shredded
- ¼ cup Tabasco Red Pepper Sauce
- ½ cup Frank’s RedHot Original Hot Sauce
Optional Garnishes
- Sliced green onions
- Chopped fresh parsley
- Crumbled blue cheese
- Additional shredded cheddar cheese
Instructions
- Place the cream cheese in a large microwave-safe mixing bowl. Microwave on high for approximately 20 to 30 seconds or until softened.
- Add the drained canned chicken and use a fork to break it into smaller pieces.
- Add the shredded cheddar cheese, Tabasco Red Pepper Sauce, and Frank's RedHot Hot Sauce. Stir until the ingredients are evenly combined.
- Cover the bowl loosely with a microwave-safe splatter cover.
- Microwave on high for approximately 3 to 5 minutes, stirring every 1 to 2 minutes, until the cheese has melted and the dip is bubbling hot throughout. Continue heating in short intervals, as necessary, until the center reaches 165°F.
- Stir until smooth and transfer to a serving bowl.
- Garnish with sliced green onions, chopped parsley, or crumbled blue cheese, if desired.
- Serve warm with celery sticks, tortilla chips, crackers, or pretzel flats.
Nutrition
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