This easy Buffalo Chicken Dip is creamy, cheesy, and packed with tangy Buffalo flavor — and it’s made without cream cheese. It’s perfect for game day, potlucks, or any gathering. Serve it hot or cold with fresh vegetables, pita, tortilla chips, or crackers.
Unlike traditional cream cheese-based versions, this recipe uses sour cream (or full-fat Greek yogurt for a lighter option) to create a silky texture. It’s fast to assemble, easy to customize, and one of my go-to appetizers to bring to parties.
Why you’ll love this Buffalo chicken dip
- A lighter buffalo dip that skips cream cheese in favor of sour cream or Greek yogurt.
- Customizable — use your favorite hot sauce, swap cheeses (Monterey Jack or Pepper Jack are great), or add extra jalapeños for heat.
- A great way to use leftover chicken: rotisserie, smoked, baked, or even canned chicken.
- Versatile — serve warm, chilled, or use leftovers as a filling for wraps and sandwiches.
- A crowd-pleasing appetizer that disappears quickly at gatherings.
Ingredients you’ll need
- 4 cups shredded chicken (about 4 chicken breasts) — rotisserie, smoked, or leftover chicken.
- 1/2 cup buffalo sauce (Frank’s or your preferred Buffalo-style wing sauce).
- 1 cup sour cream (or full-fat Greek yogurt).
- 1 cup ranch dressing (or blue cheese dressing).
- 1 teaspoon seasoning salt, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon paprika, and 1/2 teaspoon black pepper.
- 1 cup shredded cheddar cheese, divided.
- 1 cup shredded mozzarella cheese, divided.
- 1 large jalapeño, finely chopped (optional).
- 1/2 cup green onions, diced (optional).
Optional toppings: sliced green onions, blue cheese crumbles, or extra shredded cheese.
Step-by-step instructions
Note: For exact measurements and a printable recipe, see the recipe card below.
Step 1
Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. In a large bowl, combine shredded chicken, buffalo sauce, sour cream (or Greek yogurt), ranch dressing, seasoning salt, garlic powder, onion powder, paprika, black pepper, chopped jalapeño (if using), and half of the diced green onions.
Tip: Use an electric hand mixer to shred warm cooked chicken quickly instead of pulling it apart with forks.
Step 2
Stir everything together until evenly combined.
Step 3
Fold in 3/4 cup shredded cheddar and 3/4 cup shredded mozzarella, reserving the remaining cheese for the top.
Step 4
Spread the mixture into the prepared baking dish and sprinkle the remaining cheese evenly over the top.
Step 5
Bake at 350°F for 25–30 minutes, until the cheese is melted and bubbly. Garnish with the remaining green onions.
Slow cooker option: Cook on LOW for 2–3 hours until heated through, or keep warm on the lowest setting for serving.
Step 6
Serve hot or cold with celery, cucumber slices, carrot sticks, pita chips, tortilla chips, or sliced baguette.
Variations
Healthy option: Replace sour cream with full-fat Greek yogurt and use part-skim cheeses.
Extra creamy: Add 2 tablespoons of mayonnaise for extra richness.
Stovetop: Combine ingredients in a saucepan over medium heat and cook until bubbly.
Microwave: Mix ingredients in a microwave-safe bowl and heat in 1-minute intervals until warmed through.
Use as a filling: Leftover dip makes a tasty sandwich, wrap, or lettuce wrap filling.
Storage and reheating
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm individual portions in the microwave, reheat in a 350°F oven until heated through, or warm gently on the stovetop.
Recipe FAQs
Celery sticks, cucumber slices, carrot sticks, pita chips, tortilla chips, crackers, or sliced baguette.
Use white meat chicken rather than darker cuts; dark meat can release more fat and make the dip oily.
Reduce the amount of hot sauce and omit the jalapeño, or use a milder Buffalo sauce.
Yes — assemble and refrigerate for up to 24 hours before baking. If serving cold, mix and chill at least an hour before serving.
Printable recipe
Buffalo Chicken Dip
This easy buffalo chicken dip is creamy, cheesy, and full of flavor — all without cream cheese. It’s perfect for football season, parties, and potlucks.
Ingredients
- 4 cups shredded chicken (about 4 chicken breasts)
- 1/2 cup buffalo sauce
- 1 cup sour cream (or full-fat Greek yogurt)
- 1 cup ranch dressing
- 1 teaspoon seasoning salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1 large jalapeño, finely chopped (optional)
- 1/2 cup diced green onions (optional)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine shredded chicken, buffalo sauce, sour cream, ranch dressing, seasoning salt, garlic powder, onion powder, paprika, and black pepper. Add jalapeño and half the green onions if using.
- Stir in 3/4 cup shredded cheddar and 3/4 cup shredded mozzarella. Reserve remaining cheese for topping.
- Transfer the mixture to the prepared baking dish and top with reserved cheese.
- Bake 25–30 minutes until cheese is melted and bubbly. Garnish with remaining green onions and serve with chips or vegetables.
Notes
- Any cooked chicken works: rotisserie, smoked, roast, or poached.
- Slow cooker method: cook on LOW for 2–3 hours instead of baking.
- The dip can be served hot or chilled. For a cold dip, mix and refrigerate at least one hour before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition (per serving)
Calories: 273 | Carbohydrates: 3 g | Protein: 17 g | Fat: 21 g (values are estimates)
Recipe originally published February 2023 and recently updated with additional tips; the recipe remains the same.