Buffalo Chicken Dip

Name: Buffalo Chicken Dip with Blue Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1/2 cup hot sauce; 1 tsp lemon juice; 1 cup mayonnaise; 2 tbsp green onions, sliced; 1/4 cup blue cheese crumbles; Sliced green onions, for garnish; Tortilla chips, for serving

Buffalo Chicken Dip is a creamy, cheesy appetizer combining shredded chicken, mozzarella, cheddar, and blue cheese with hot sauce and mayo. It's a crowd-pleasing game-day staple that comes together in minutes.

🌍American 🏷️Buffalo chicken dip 🏷️Dip 🏷️Appetizer 🏷️Game-day Party-food

🏷️

🏷️Chicken

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cookinginthemidwestonTikTok

Total

25 min

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

2 cups cooked chicken, shredded
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup hot sauce
1 tsp lemon juice
1 cup mayonnaise
2 tbsp green onions, sliced
1/4 cup blue cheese crumbles
Sliced green onions, for garnishoptional
Tortilla chips, for servingoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large bowl, combine the shredded cooked chicken, shredded mozzarella cheese, shredded cheddar cheese, hot sauce, and lemon juice.
3
Add the mayonnaise and sliced green onions to the bowl.
4
Mix all ingredients together until well combined and creamy.
5
Transfer the mixture to a greased baking dish and spread it into an even layer.
6
Top the dip with blue cheese crumbles.
7
Bake for about 20 minutes, or until the dip is hot and bubbly.
8
Garnish with additional sliced green onions and serve hot with tortilla chips.

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Tips & Notes

Pro tips

Use good-quality hot sauce—it's the flavor backbone. Franks RedHot is traditional, but adjust the amount to your heat preference.
Mix cheeses evenly throughout; shred them fresh if possible for better melting and creamier texture.
Fold in green onions gently just before baking to keep them bright; reserve some for garnish to add freshness.
Serve in a small cast-iron skillet or slow cooker on warm to keep the dip creamy and at safe serving temperature throughout the event.

Substitutions

Hot sauce → Frank's RedHot, Cholula, or sriracha mixed with mayo (adjust ratio for heat and flavor profile)
Blue cheese crumbles → Ranch dressing powder or omit entirely (dip will be milder)
Mayonnaise → Sour cream or Greek yogurt (use 3/4 cup to maintain creaminess)
Mozzarella or cheddar → Gruyère, Monterey Jack, or a blend of sharp cheddar (adjusts flavor depth)

Storage & make-ahead

Store cooled dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven for 10–15 minutes or in a slow cooker on warm, stirring occasionally.

Equipment

Baking dish (9×13 inch or similar) · Slow cooker (optional, for serving and keeping dip warm)

Common Questions

Can you make buffalo chicken dip ahead of time?

Yes. Assemble the dip in a baking dish, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes to the baking time.

What's the best way to shred cooked chicken for this dip?

Use rotisserie chicken or poached breasts cooled and shredded with two forks. A stand mixer with the paddle attachment also works quickly for larger quantities.