Spicy Buffalo Chicken Dip

The first Super Bowl party I ever hosted, my friend Sarah walked in with this dip and I honestly forgot about the actual game. Something about the way that bubbly, golden crust cracked open when you dipped a celery stick in—it was like the room went quiet for three seconds, then everyone suddenly needed to know the recipe. Now I make it for everything from Tuesday night Netflix binges to New Year's Eve, and somehow the dish is always empty before I even get seconds.

Last winter, my cousin texted me at 11 PM demanding this recipe after she tasted it at my holiday open house. She ended up making it three times that week—once for her coworkers, once for her book club, and once on a Friday night just because. That's when I realized this isn't really a dip, it's basically a conversation starter disguised as food.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or use leftover roast chicken—just make sure it's pulled into bite-sized pieces so every dip gets some meat
• 225 g (8 oz) cream cheese, softened: Room temperature cream cheese blends into the sauce without leaving those stubborn lumps that ruin the texture
• 1/2 cup sour cream: This adds that slight tang that cuts through all the richness—Greek yogurt works in a pinch but sour cream hits the right note
• 1 cup shredded cheddar cheese: Sharp cheddar gives you that bold flavor punch mild cheese just can't deliver
• 1/2 cup shredded mozzarella cheese: Mozzarella creates those incredible strings when you pull a celery stick away—theater matters
• 1/2 cup hot sauce: Franks RedHot is the classic choice but whatever hot sauce lives in your fridge door will work
• 1/4 cup ranch dressing: The creaminess here balances the heat perfectly, though blue cheese dressing creates this totally different sophisticated vibe if you're feeling fancy
• 1/4 tsp garlic powder: Don't skip this—its the subtle background note that makes people ask what's in it
• 1/4 tsp onion powder: Works with the garlic to create depth without any chopping required
• 4–5 celery stalks, cut into sticks: The crunch and fresh flavor are essential—that cool crisp against the hot spicy dip is the whole point

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and give a medium baking dish a quick spray of oil—nothing sticks worse than all that cheese bonding to your pan

Make the creamy base:

In a large bowl, beat together that softened cream cheese, sour cream, hot sauce, ranch, garlic powder, and onion powder until it's silky smooth

Fold in everything good:

Gently mix in the shredded chicken and both cheeses until every piece is coated in that spicy creaminess

Spread it out:

Transfer everything to your prepared dish and smooth the top—this helps it cook evenly

Let it get golden:

Bake for 20–25 minutes until you see those gorgeous bubbles breaking through and the edges start to turn golden brown

The hardest part:

Let it cool for just a few minutes—the dip thickens up slightly and you won't burn your tongue on that first bite

Dive in:

Serve it warm while it's still gloriously bubbly, with plenty of celery sticks ready for scooping

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My sister made this for her daughter's graduation party last spring, and her brother-in-law literally hovered over the dish the entire time, policing portion sizes so there'd be enough for seconds. Now it's become this family joke—whoever brings the buffalo dip has to promise not to stand guard over it.

Making It Your Own

Sometimes I crumble crispy bacon on top right after it comes out of the oven—that smoky flavor plays so nicely with the heat. Other times I'll swap in blue cheese dressing instead of ranch for this completely different sophisticated vibe that feels more like something you'd order at a restaurant. The recipe is incredibly forgiving once you understand the basic texture balance.

Serving Strategy

I've learned to set out a second vessel for dipping—tortilla chips work, sliced bell peppers are surprisingly perfect, but honestly celery is the classic for a reason. That cool crunch against the hot spicy dip creates this ridiculous temperature contrast that makes the whole experience better. Keep extra celery prepped and ready because people will go through it faster than you expect.

Leftover Magic

The next day, this stuff reheats beautifully—a quick zap in the microwave brings it right back to that bubbly goodness. I've also been known to scoop leftovers onto a baked potato or even wrap it in a tortilla for the world's most epic quesadilla. Nothing goes to waste here.

• Double the recipe immediately because you will want leftovers
• Store it in the fridge for up to 4 days—the flavors actually get better
• Reheat in 30 second intervals so you don't accidentally separate the cheese

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There's something so satisfying about making a dish that looks like it took way more effort than it actually did. Watch people's faces when that first bubbly bite hits—pure dip happiness.

Recipe FAQ

→ Can I use rotisserie chicken instead of cooking?

Yes, shredded rotisserie chicken works perfectly and saves preparation time.

→ What alternatives exist for celery sticks?

Tortilla chips, sliced bell peppers, or carrot sticks provide great dipping options.

→ How can I make this dip spicier?

Add a pinch of cayenne pepper or use a hotter variety of hot sauce to enhance the heat.

→ Is it possible to prepare this dip ahead of time?

Yes, assemble the dip in advance and refrigerate before baking when ready to serve.

→ Can I substitute blue cheese dressing for ranch?

Absolutely, blue cheese dressing adds a tangy twist and pairs well with spicy flavors.