Spicy Buffalo Chicken Dip

The first time I brought this buffalo chicken dip to a Super Bowl party, my friend Sarah actually hovered over the baking dish until it came out of the oven. She confessed later that she'd been dreaming about spicy, cheesy dips since her pregnancy cravings three years earlier. Now it's the one thing everyone asks me to make for game day, birthday gatherings, and random Tuesday night snacks when the mood strikes.

Last winter, my roommate and I made a double batch during a snowstorm and ended up eating it straight from the dish with forks while watching movies, forgetting all about the celery we'd carefully prepped. There's something about the combination of hot sauce, cream cheese, and melted cheddar that just feels like comfort food, even with the kick.

Ingredients

• 2 cups cooked chicken breast, shredded: I usually roast a couple of chicken breasts on Sunday and shred them for the week, but rotisserie chicken works perfectly fine when you're short on time
• 225 g (8 oz) cream cheese, softened: Leave it on the counter for thirty minutes before you start, otherwise you'll end up with lumps that refuse to blend into the sauce
• 1/2 cup sour cream: This cuts through the richness and adds a tang that balances the hot sauce beautifully
• 1 cup shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that mild cheese just can't deliver in a dip like this
• 1/2 cup shredded mozzarella cheese: The mozzarella is what creates those gorgeous cheese strings when you take your first bite
• 1/2 cup hot sauce: Frank's RedHot is the classic choice, but I've experimented with local hot sauces that brought some really interesting flavor notes
• 1/4 cup ranch dressing: The herby creaminess mellow's the heat just enough so everyone can enjoy it
• 1/4 tsp garlic powder: Don't skip this, it adds that background savory note that makes people ask what's in it
• 1/4 tsp onion powder: Works together with the garlic to create that classic ranch flavor profile we all know
• 4–5 celery stalks, cut into sticks: The cool crunch is the perfect contrast to the warm, spicy dip

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and grease an 8x8 inch baking dish with a little butter or oil, paying attention to the corners

Make the creamy base:

Beat together the softened cream cheese, sour cream, hot sauce, ranch, garlic powder, and onion powder until it's completely smooth and no white streaks remain

Add the good stuff:

Fold in the shredded chicken and both cheeses, mixing just until everything is coated but still textured

Spread it out:

Transfer to your prepared dish and use a spoon to create some shallow ridges on top, which helps the cheese brown in spots

Let it get bubbly:

Bake for 20–25 minutes, checking at the 20 minute mark, until the cheese is melted and starting to turn golden in patches

The hardest part:

Let it cool for about five minutes before serving, otherwise the first dip will burn your tongue and you'll miss all the nuanced flavors

Set up your station:

Arrange those celery sticks around the dish and watch them disappear first

Save

My dad, who claims to hate spicy food, tried this at a family gathering last Thanksgiving and ended up eating more than anyone else. He kept saying, 'It's not that spicy, it's just really flavorful,' while reaching for his third celery stick. Now he texts me whenever he's hosting anything to ask if I'm bringing 'that buffalo dip.'

Making It Ahead

You can assemble everything up to a day before and keep it covered in the refrigerator, which actually helps the flavors meld together. Just add five extra minutes to the baking time since it'll be cold going into the oven.

Heat Level Hacks

Start with less hot sauce if you're cooking for people who are sensitive to spice, and keep a bottle on the table so heat lovers can add more. The dip will actually taste a bit milder after baking, so don't be afraid of the amount in the recipe.

Beyond The Celery

The celery is classic for a reason, but I've discovered some other dippers that people get surprisingly excited about. Last summer I put out a platter of sliced bell peppers, cucumber rounds, and even some carrot sticks, and the red peppers disappeared first.

• Tortilla chips work if you want something sturdy, though they'll break if the dip is too hot
• Toasted baguette slices add a nice crunch that holds up well to the creaminess
• Keep extra celery prepped in the fridge because you'll definitely need more than you think

Save

There's something about watching people gather around a bubbling dish of dip, laughing and reaching for celery sticks, that reminds me why I started cooking in the first place. It's not fancy food, but it's the kind that brings people together and creates the kind of memories that stick around longer than the leftovers ever do.

Common Questions

→ What kind of chicken works best?

Shredded cooked chicken breast offers a tender, neutral base that absorbs the spicy flavors well.

→ Can I adjust the heat level?

Yes, add more hot sauce or a pinch of cayenne pepper for extra spice, or reduce amounts for milder flavor.

→ What are good dipping options besides celery?

Tortilla chips, sliced bell peppers, or crunchy crackers complement the creamy, spicy dip nicely.

→ How should the dip be baked?

Bake at 350°F (180°C) for 20–25 minutes until hot and bubbly to meld the flavors thoroughly.

→ Can this be prepared ahead of time?

Yes, assemble the dip in advance and refrigerate, then bake shortly before serving for best results.