Updated October 6, 2026 with the cream cheese and sour cream base explained, a note on cooking the chicken, and reader tips.
Buffalo chicken dip built on cream cheese, sour cream and ranch, baked until the edges bubble. A must have at every large get together, holidays, birthdays or game days. 
“This dip is so beyond amazing!! I did opt out of the baguettes though, instead I put this dip on top of a baked potato and added some scallions! This was the second time I made this and my family of 5 just can’t get enough.”
Suzanne, December 2019
Have a football fanatic in your life? And with Super Bowl Sunday fast approaching, I know what You’re all thinking about: Choosing right appetizer dip. When it comes to football appetizer dips, Easy Buffalo Chicken Dip is the absolute perfect game day food. This stuff is so utterly crazy addictive that I have actually sat here and struggled to find words to describe it. Let me paint this picture for you: Do you ever go to a party and find yourself addicted to one dip or appetizer ? Something you just can’t seem to pull yourself away from? Simply planted in one place for a little too long trying to get a few bites of this stuff. But it is always gone within minutes. Embarrassing? 
Well, Y’all should definitely make this Easy Buffalo Chicken Dip and see what I’m talking about. (And you may even need two batches because if you have a crowd, this dip will be gone in no time and you’ll wish you had more.)
if you’re not a football fan, you could still come up with any excuse, for some “dip party”. It’s dip heaven. And it would definitely go well with a lightly toasted slices of baguette !
★★★★★ “This dip is delicious! I have made it twice and both times it was a big hit. Although I left out the ranch dressing. I think this makes the dip spicier but that works for my family.”
Kate, October 2018
Can You Put Sour Cream in Buffalo Chicken Dip?
Yes, and this recipe is built on it: 1/2 cup of sour cream goes in alongside 8 ounces of cream cheese and 1/2 cup of ranch dressing. The sour cream is what keeps the base loose enough to scoop once it cools a little. A dip made on cream cheese alone sets firm as it sits on the table. The three together stay soft from the first scoop to the last.
What Is Buffalo Sauce?
Buffalo sauce is cayenne pepper hot sauce blended with butter, which is what makes it milder and glossier than plain hot sauce. This recipe uses 1/2 cup of it, all of it tossed with the chicken rather than stirred into the cheese base. Bottled buffalo wing sauce from the condiment aisle is exactly the right thing.
How Do You Cook the Chicken First?
Two cups of cooked, shredded chicken is roughly one small rotisserie chicken, which is the fastest route. Chicken breasts cooked in a slow cooker shred easily with two forks, and canned chicken, drained well, works when the store is far. Whatever the method, the chicken is fully cooked before it ever meets the buffalo sauce.
Do You Mix Everything in One Bowl?
Almost. The cream cheese, sour cream and ranch go into a large bowl first, and the chicken gets tossed with the buffalo sauce separately so every shred is coated. Then the sauced chicken, the cheddar and the blue cheese all go into that same large bowl and get stirred together. One bowl holds the finished dip before it is spread into the baking dish.
What Do You Serve With It?
Lightly toasted slices of baguette are what the recipe calls for, and they hold up better than a thin chip under a dip this thick. Celery sticks, tortilla chips and sturdy crackers all work. Suzanne skipped the bread entirely and spooned it over a baked potato, which turns a party dip into dinner.
Buffalo Chicken Dip with Cream Cheese and Sour Cream
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 4 ounces crumbled blue cheese
- 1 cup shredded cheddar cheese
- 1/2 cup buffalo sauce
- 2 cups cooked and shredded chicken rotisserie or poached
- slices of baguette for serving
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the cream cheese, sour cream and ranch dressing until smooth.
- In a second bowl, toss the shredded chicken with the 1/2 cup buffalo sauce until every piece is coated.
- Add the sauced chicken to the cream cheese mixture, then stir in the shredded cheddar and the crumbled blue cheese. Everything goes into the one bowl.
- Spread into the bottom of an 8 or 9-inch deep-dish or small casserole dish.
- Bake uncovered 15 to 20 minutes, until the dip is bubbling at the edges and the cheese has melted.
- Serve with lightly toasted slices of baguette.
Notes
Nutrition
Recipe notes, October 2026
Updated October 2026. The mixing step now spells out that the sauced chicken joins the cream cheese base in the same bowl, along with both cheeses. The bake is listed as 15 to 20 minutes, until the edges bubble and the cheese has melted. Notes have been added on cooking the chicken ahead, on assembling the dip a day early, and on what to serve alongside the baguette.
More Buffalo Chicken for a Crowd
Easy Buffalo Chicken Cheese Balls
The same flavors rolled and fried into bites you can pick up, for when a dip bowl is one thing too many to carry.
Buffalo Chicken Tortilla Roll Ups
Cream cheese and buffalo chicken rolled in tortillas and sliced into pinwheels, and they travel without a serving spoon.
Love this dip! One of my all time favorites
I’m assuming we just put everything in the baking dish and bake? It doesn’t really say.
You were right, Leanne, and this answer is late. Toss the 2 cups of chicken with the 1/2 cup of buffalo sauce on its own, then add it to the bowl holding the cream cheese, sour cream and ranch, stir in both cheeses there, and only then spread it into the dish. It is written out step by step now.
This dip is delicious! Yum. I’ve made it twice and both times it was a big hit. Although I left out the ranch dressing. I didn’t think the dip really needed it. I think this makes the dip spicier but that works for my family.
That tracks, Kate. The ranch is 1/2 cup and it is there to soften the heat, so pulling it leaves the 1/2 cup of buffalo sauce with nothing to hide behind. If you want it sharper still, the 4 oz of blue cheese does the same job from the other side. Twice is a good sign.
How do you cook the chicken before hand?
Good question, liz. You need 2 cups of cooked shredded chicken, which is about one small rotisserie chicken off the deli counter. Breasts in a slow cooker shred with two forks, and drained canned chicken works in a pinch. It goes in fully cooked, before the 1/2 cup of buffalo sauce.
This dip is so beyond amazing!! I did opt out of the baguettes though, instead I put this dip on top of a baked potato and added some scallions! This was the second time I made this and my family of 5 just can’t get enough, thanks for this delicious recipe:)
Suzanne, that is an interesting way to use it. The batch makes 4 cups, so about 1/2 cup over a baked potato turns the party bowl into a weeknight plate. The toasted baguette is still what I serve it on, and the scallions are a good idea either way. Come back and rate it if you make it again.
You mentioned use 1/2 of the hot sauce. What do u do w the other half? Or did I read incorrectly. Thanks.
Rose, you read it right and I did not, which is why this answer is years late. There is no other half. The ingredient list said divided and it should never have, all 1/2 cup of the buffalo sauce goes on the chicken in one go. The card says that plainly now. Sorry you had to stand in your kitchen and guess.