Buffalo Crack Chicken Dip – One Bowl
Anytime I need to decide what to make for a game night instantly, I always choose my crowd-pleasing Buffalo crack chicken dip. This fuss-free, one-bowl appetizer, made with tender shredded chicken, spicy Buffalo sauce, lots of gooey cheese, Ranch seasoning, and crispy bacon, takes just 10 minutes to put together, and into the oven it goes! I serve it with a piece of toasted bread, tortilla chips, or veggies for the perfect finish.
Making a delicious dip when hosting a party or for a large gathering is always the best decision, as I can easily double the recipe if needed. Also, dips are usually low-effort. Other popular dips that I love making include this Spinach Artichoke Dip, Deviled Egg Dip, which is ideal for using leftover boiled eggs, and Creamy Chicken Caesar Dip.
Table of contents
This shredded chicken dip is the perfect hot appetizer that anyone can make with little effort. Anytime I am pressed for time, but still looking for a cozy meal to share with friends, I know I can rely on my authentic recipe. I recommend baking it until it is bubbly and the top is golden brown. This way, the dip gets hot and creamy uniformly, so every bite is filled with cheesy goodness.
Why you will love this recipe
- Perfect for game day: Everyone loves this dip with chips, chicken wings, and veggies, as well as toasted bread or anything else they can find to dip into it. Anytime I have to decide on an appetizer that will make everyone happy, this is the one.
- It is so fast: It takes me less than 10 minutes to prep this addictive dip and 25 minutes in the oven to cook it. This is a fuss-free recipe, ideal for me to get in there and watch the game too.
- Make ahead of time: I can also prepare it ahead of time and reheat it when I am ready to serve. Many times, I have prepared it the night before and just popped it in the oven before the guests came.
- It is addictive: With a mixture of bacon, cheddar, and ranch seasoning, this dip is an addictive blend of deliciousness.
What you will need
- Chicken: I use shredded rotisserie chicken for this recipe because it is easy and flavorful. But cooked chicken breasts can also be used.
- Cheese: I like lots of cheese in my dip, so I have freshly shredded mozzarella and cheddar as well as a block of Philadelphia cream cheese, softened to room temperature. Do not get fat-free or whipped cream cheese for this recipe.
- Bacon: My bacon is organic, meaty, freshly cooked, and chopped pork bacon.
- Seasonings: I add my homemade ranch seasoning mix, which has a blend of buttermilk, garlic, dill, onion, chives, and parsley to make this crack chicken dip addictively tangy and savory.
- Wet ingredients: Buffalo sauce gives this dip its signature sweet and spicy flavor with its buttery and tangy taste that blends perfectly with the creamy cheese. I also add sour cream and mayo to make the dip even creamier and to give it a velvety texture.
- Vegetables: The chopped green onions add a pop of color and a hint of onion flavor, while the minced garlic blends seamlessly with the rest of the dip, adding a more pronounced garlicky taste with an interesting texture.
How to make
Preheat the oven: First, I preheat the oven to 350°F and spray a two-quart baking dish with cooking spray.
Mix: I mix all the ingredients (except the bacon) in a bowl before transferring them to the prepared baking dish.
Bake the dip: Then, I sprinkle on the bacon and cook it for 25 to 30 minutes until it is hot and bubbly.
Serve hot: Finally, I serve it hot with chips or veggies.
Crockpot version:
- Spray the inside of the crockpot with cooking spray. Stir together all ingredients until well-combined in the crockpot.
- Cook on low for 2-3 hours or until cheese is melted and dip starts to bubble on edges.
- Stir occasionally to ensure even cooking.
- After, add in crumbled bacon and stir to incorporate.
- Serve warm, with your favorite chips, crackers, and veggies.
Expert tip
The best sauce for buffalo dip
I prefer Frank’s RedHot Sauce in my buffalo dip because I love the tangy-sweet flavor, and it is not too spicy. In fact, it only ranks 450 SHUs on the Scoville scale, which is about the same as a banana pepper or pimiento pepper. The taste is tangy due to its vinegar, and it also has a slightly salty hint with a bit of garlic. If you’re not that into hot food, grab Frank’s buffalo wing sauce instead. It has added butter to mellow it out.
More tips to consider:
- Be sure to use brick-style cream cheese. Whipped cream cheese contains too much air and water.
- Also, do not use nonfat or low-fat ingredients. The fat is what makes the dip so creamy and delicious.
- Ensure the cream cheese is softened to room temperature so it mixes more easily.
- I shred my own cheese because the store-bought shredded cheese has additives in it to keep it from clumping, which makes it not melt as well.
Recipe variations and add-ins:
- Other cheeses: Sometimes, I use pepper jack cheese instead of (or in addition to) the cheddar cheese. Other cheese flavors can be used too, like Swiss, Colby Jack, and Gruyere.
- Less heat: Instead of using hot buffalo sauce, leave that out and use something milder like mild wing sauce that includes other flavors and butter to mellow it out.
- Spice it up: On the other hand, if your guests like spicy food, add some chopped jalapenos and red pepper flakes.
- Lighter dip: For a lighter dish, use turkey bacon and Greek yogurt instead of sour cream.
- Canned chicken: Instead of rotisserie chicken, make it even easier by using canned chicken.
Serving suggestions:
My favorite way to serve this dip is in a massive bowl with a variety of veggies, chips, and crackers. When I serve it to the guys for the big game, I often give them a few bags of tortilla chips and different flavors of Doritos. If I am enjoying it with the kids, I try to be a little healthier by giving them my air-fryer veggie chips to use. These only take a few minutes to make, and the kids love them.
My air fryer pasta chips also taste great dipped into this cheesy dip. They only take 20 minutes to make with just three ingredients. Crusty bread, pretzels, and celery sticks are also perfect for dipping into this delicious buffalo crack chicken snack. I have even seen guests spread it on slices of bread like sandwiches! It goes great with beer, too. Try it with my easy beermosas. This unique drink is extremely popular and incredibly easy to make with just two ingredients.
How to store leftovers:
- Refrigerate: This dip can be refrigerated for three to four days in a covered container. I like to separate the bacon from the dip so that they don’t get soggy.
- Freezing: Freezing is not recommended because the mayo and cream cheese will separate when frozen.
- Reheating: You can reheat in the microwave for 30 to 90 seconds. I reheat the bacon in the air fryer for one minute at 350 degrees F.
Frequently asked questions
This can happen from too much excess liquid or moisture in the chicken. For example, if using canned chicken, be sure to drain it well. I would put it in a strainer or colander and press it down with paper towels or cheesecloth. It may also be from too many liquid ingredients. Be sure to measure carefully. Additionally, using low-fat or nonfat cream cheese can result in a watery consistency. I strongly recommend using full-fat cream cheese.
Cook the bacon until it is extra crispy rather than chewy. Then, be sure to drain all the grease and pat it completely dry with paper towels. Also, do not add it to the dip until just before serving it. When storing leftovers, place the bacon in a separate container. The bacon can be reheated in an air fryer or oven rather than the microwave for crispier results.
Overheating the dip may cause the fat in the ingredients, such as the cheeses, to separate, which can make it look greasy. The dip should be cooked at a lower, even temperature to achieve a uniform heat distribution, ensuring all ingredients cook at the same temperature for optimal emulsion. Also, make sure the ingredients are at room temperature for easier mixing.
Cooking the dip too long can also cause it to dry out. Keep an eye on it and remove it from the oven when it starts getting bubbly. If it continues to cook, it will turn the cheese rubbery and dry. The chicken will also dry out and make it chewy. Not having enough liquid in the recipe can also cause this problem. Be sure to measure the ingredients properly and add what is needed to make it moist.
Yes, it is very easy to prepare ahead and then bake before your guests arrive. The dip takes about 15 minutes to assemble, so it is very convenient. For best results, we recommend preparing the dip one day in advance and storing it in the refrigerator before baking. When ready to serve, place the prepared dip in the oven at 350 degrees F and cook for about 25-30 minutes.
More dips to try:
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Buffalo Crack Chicken Dip
Ingredients
- 3 cups shredded rotisserie chicken or about 1lb chicken breasts cooked
- 1 8oz package cream cheese
- 2 cups mozzarella cheese shredded
- 1 package ranch seasoning mix 1oz
- 1 cup cheddar cheese (or pepper jack cheese)
- 1 cup mayo
- 1 cup sour cream
- 1/2 cup chopped green onions
- 1/2 cup buffalo sauce
- 1 teaspoon garlic minced
- 1/2 lb bacon cooked and chopped
Instructions
- Gently spray a 2-quart baking dish with cooking spray and set it aside.
- Preheat oven to 350 degrees F.
- Combine all the ingredients, starting with the cooked chicken up to the minced garlic. Stir well to combine. Transfer to the prepared baking dish.
- Top with the cooked chopped bacon.
- Bake in the preheated oven for 25-30 minutes, until hot and bubbly.
- Serve immediately.
Video
Notes
The best sauce for buffalo dip
I prefer Frank’s RedHot Sauce in my buffalo dip because I love the tangy-sweet flavor, and it is not too spicy. In fact, it only ranks 450 SHUs on the Scoville scale, which is about the same as a banana pepper or pimiento pepper. The taste is tangy due to its vinegar, and it also has a slightly salty hint with a bit of garlic. If you’re not that into hot food, grab Frank’s buffalo wing sauce instead. It has added butter to mellow it out.More tips to consider:
- Be sure to use brick-style cream cheese. Whipped cream cheese contains too much air and water.
- Also, do not use nonfat or low-fat ingredients. The fat is what makes the dip so creamy and delicious.
- Ensure the cream cheese is softened to room temperature so it mixes more easily.
- I shred my own cheese because the store-bought shredded cheese has additives in it to keep it from clumping, which makes it not melt as well.