Buffalo Chicken and Blue Cheese Dip

Name: Buffalo Chicken and Blue Cheese Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (225 g) cream cheese, softened, softened to room temperature; 1½ cups (170 g) blue cheese, crumbled, crumbled into bite-sized pieces; 1 cup (240 ml) buffalo sauce; 3 cups (420 g) cooked chicken, shredded, shredded into bite-sized pieces; 1 cup (115 g) sharp cheddar cheese, shredded, shredded and divided for layers; ½ cup (120 ml) sour cream; 1 tbsp (15 ml) Worcestershire sauce; 1 tbsp (8 g) dried ranch seasoning mix; black pepper, freshly ground; ¼ cup (20 g) green onion, sliced into thin rings (optional); ¼ tsp (1½ g) celery salt (optional)

From the MyKitchenBank Kitchen

A creamy, tangy baked dip loaded with shredded buffalo chicken, melted blue cheese, and cream cheese. It's spicy, savory, and perfect for serving warm at game day gatherings, parties, or casual appetizer spreads. Serve with tortilla chips, crackers, or vegetable sticks.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: About 2½ cups dip (serves 8 as an appetizer)

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Use pre-shredded rotisserie chicken for speed, or shred cooked chicken breast
Have all cheeses at room temperature for smoother mixing

1
Mix the cheese base
- In a medium bowl, combine the softened cream cheese, 1 cup of the shredded cheddar, blue cheese, sour cream, Worcestershire sauce, and ranch seasoning.
- Stir vigorously with a wooden spoon or spatula until everything is well blended and no lumps of cream cheese remain.
- The mixture should be creamy and uniform.
- Season to taste with black pepper and celery salt if desired.
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Ready when: mixture is creamy with no lumps and evenly colored
Tip: Use room-temperature cream cheese so it mixes smoothly without lumps.
2
Combine chicken and sauce
- Add the shredded chicken and buffalo sauce to the bowl.
- Fold everything together gently but thoroughly with the spatula until the chicken is evenly coated and distributed throughout the cheese mixture.
- Make sure no buffalo sauce pooling occurs at the bottom.
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Ready when: chicken is evenly distributed and colored orange-pink throughout from the sauce
Tip: Don't overmix or the chicken will shred further into tiny pieces; fold gently.
3
Transfer and top
- Pour the entire mixture into an 8×8-inch (20×20 cm) baking dish, spreading it in an even layer.
- Top with the remaining ½ cup shredded cheddar cheese, scattering it evenly across the surface.
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Ready when: cheese topping is distributed evenly
4
Bake until hot and bubblyOven 350°F / 175°C
- Place the baking dish in a preheated 350°F (175°C) oven.
- Bake for 20–25 minutes, until the dip is bubbling around the edges and the cheese topping is melted and lightly browned.
- The dip should reach an internal temperature where it's steaming when you briefly stir it.
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Ready when: edges bubble vigorously, top cheese is melted and light golden, steam rises when stirred
Tip: If the top browns too quickly, loosely tent with foil for the last 5 minutes.
5
Rest and garnish
- Remove the dip from the oven and let it rest for 2 minutes.
- Top with sliced green onion if using, and a light crack of black pepper.
- This resting time helps the dip set slightly without cooling off completely.
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Ready when: steam has stopped, fresh garnishes are in place
Tip: Add fresh green onion just before serving so it stays bright green and crisp.

Good to know

Tips

For spicier dip, add an extra 2–3 tbsp buffalo sauce and a pinch of cayenne pepper to the cheese mixture.
Serve with sturdy accompaniments: tortilla chips, celery sticks, carrot sticks, cucumber slices, or buttery crackers. The dip is creamy and won't fall off delicate chips.
If you prefer a tangier dip, add 1 tbsp hot sauce-infused vinegar or a squeeze of fresh lemon juice to the cheese base before baking.
This dip stays warm in a slow cooker on the LOW setting for up to 2 hours if you're serving at a party; stir it once halfway through.

Make ahead

Assemble the dip in the baking dish up to 8 hours ahead, cover with plastic wrap, and refrigerate. Bake from cold—add 5–7 minutes to the baking time until the center is hot and bubbling.

Storage & reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10–12 minutes, covered, until warmed through. Do not reheat in the microwave, as the dip may separate. Not suitable for freezing.

Substitutions

blue cheese, crumbled → Gorgonzola or crumbled feta cheese. Gorgonzola offers a similar tangy, funky depth. Feta is sharper and more salty; use ¾ cup.
buffalo sauce → hot pepper sauce mixed with melted butter (½ cup sauce + 2 tbsp butter). Homemade version gives more control over heat level and adds richness from the butter.
sharp cheddar cheese, shredded → Monterey Jack or pepper jack cheese. Monterey Jack is milder and melts smoothly. Pepper jack adds extra kick; use the same amount.
cooked chicken, shredded → Chopped cooked rotisserie chicken or canned chicken. Rotisserie chicken is faster and juicier. Canned is convenient; drain and squeeze out excess liquid first.