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Buffalo Chicken Dip

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This Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – the perfect party appetizer, no messy hands! Make it in the oven with a rotisserie chicken or from scratch in the slow cooker.

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – the perfect party appetizer, no messy hands!
Buffalo Chicken Dip

The BEST Buffalo Chicken Dip, it’s one of my go-to appetizers because everyone loves it!! It’s easy, you can make it ahead and it’s delicious! It’s also perfect for sharing with friends and a must for your Superbowl party!! You can make this in the slow cooker, or make it faster using a rotisserie chicken. A few more favorite party appetizers are my Mini Bell Peppers Loaded Turkey “Nachos”, Hot Spinach and Artichoke Dip, and Baked Buffalo Chicken Jalapeño Poppers.

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!

I’ve been making this buffalo dip for years because it’s always a hit when I serve it at any party. It’s much lighter than most buffalo dip recipes out there, but you would never know! To make buffalo chicken dip healthy, I use lean chicken breast and lighten it with Greek yogurt or fat-free sour cream. And of course, I use Frank’s hot sauce – a must! Lately I’ve been making this with a rotisserie chicken, which is the fastest method, then I bake it in the oven.

What to eat with Buffalo Dip:

These are some of my favorite dippers to serve with this dip:

  • Serve it with fresh veggies like celery sticks and baby carrots
  • Make it more substantial and serve it with baked chips or crackers.
  • Leftovers are great used as a filling for sandwiches or egg rolls.

Buffalo Chicken Dip Ingredients:

  • Shredded Chicken Breast: cooked in the crock pot or from a rotisserie chicken.
  • Franks Hot Sauce: I use Franks original hot sauce, a must!
  • Cream Cheese: I used reduced fat
  • Sour Cream or Greek Yogurt: this replaces part of the cream cheese used in other recipes to make it lighter
  • Crumbled Blue Cheese: Or swap it for cheddar cheese
  • White Vinegar: just a little for flavor

Helpful Tips

  • If you are planning on serving a larger crowd, I highly recommend doubling the recipe, the cook time will remain the same.
  • You can prep this a day ahead then pop it in the oven 30 minutes before serving.
  • Leftovers last 4 days in the refrigerator.

Variations:

If you don’t like blue cheese, you can swap it for cheddar or mozzarella cheese. If you like it extra cheesy, you can top it with more cheddar and melt before serving.

How To Make Buffalo Chicken Dip

Fastest Oven Method:

To bake this in the oven, you can use cooked shredded chicken breast from a rotisserie chicken, then mix all the ingredients and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

Crock Pot Method:

To make this in the slow cooker, cook the chicken breasts in water or broth 4 hours on high, then drain and shred the chicken with two forks. Add the remaining ingredients to the slow cooker and cook low 2 to 3 hours, serve hot.

 

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!

More Buffalo Chicken Recipes:

Your comments are helpful!! If you’ve tried this lighter Buffalo Chicken Dip recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!

Buffalo Chicken Dip

5 from 27 votes
3
Cals:121
Protein:15
Carbs:4.5
Fat:6.5
Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands! Make it in the slow cooker or use a rotisserie chicken!
Course: Appetizer
Cuisine: American
This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – the perfect party appetizer, no messy hands!
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Yield: 9 servings
Serving Size: 1 /3 cup

Ingredients

  • boneless skinless chicken breasts, 16 ounces*
  • 4 oz 1/3 less fat cream cheese, softened (Philadelphia)
  • 1 cup fat-free sour cream or Greek yogurt, I prefer sour cream
  • 1/2 cup Franks red hot sauce, or whatever hot sauce you like
  • 1/2 cup crumbled blue cheese
  • 1 teaspoon white vinegar
  • scallions, optional for garnish
  • cut up celery sticks and carrot sticks, for dipping

Instructions

Slow Cooker Buffalo Chicken Dip Recipe:

  • To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
  • Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
  • Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
  • Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.

Faster Oven Method with a Rotisserie Chicken:

  • Buy a rotisserie chicken and remove the breast meat from the bones, removing the skin and shred. Save the rest of the chicken for another recipe.
  • Preheat the oven to 350F. Place chicken in a large bowl, then mix the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.

Last Step:

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Video

Notes

Variations: If you don't like blue cheese, you can swap it for cheddar or mozzarella cheese.
You can cook the chicken breast in the Instant Pot covered in 1 1/2 cups water or broth 15 min high pressure. Once you shred and drain set the instant pot to the slow cooker mode, combine the ingredients and proceed with above directions.

Nutrition

Serving: 1 /3 cup, Calories: 121 kcal, Carbohydrates: 4.5 g, Protein: 15 g, Fat: 6.5 g, Saturated Fat: 4 g, Cholesterol: 48 mg, Sodium: 707 mg, Sugar: 2.5 g

Categories:

Photo credit: Jess Larson

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344 comments on “Buffalo Chicken Dip”

  1. Avatar photo
    Jen Baumgartner

    This was very good. I wanted it to stay warm, so instead of baking, I put all ingredients into a small crock pot. I used half Greek yogurt and half sour cream; also had Gorganzola instead of bleu cheese. We will definitely make again!

  2. So good!  I made it for the super bowl and it was the best thing at the party. This website makes dieting so much easier! 

  3. This is every bit as good — or better — as the higher calorie Buffalo chicken dip I’ve made for years. My only change I made was to add about 1/3 cup chopped celery in the mix before baking. Thanks, Gina! 

  4. This was soooo good!! My husband (the picky eater) loved it. He specifically asked me to save this recipe. I used my own Buffalo wing sauce which, I feel, is a good copy cat of Long Wongs Wing Sauce. Which I was force to recreate because we moved 3000 miles from Long Wongs. The flavors melded well together. Thank you for your talent and sharing with us.

  5. My DH and daughter loved this. It was a bit too hot for me and I only used 1/4 cup of Frank’s hot sauce. I also subbed blue cheese with cheddar as that’s what I had.

  6. We enjoyed this dip today during the NFL playoff games! It is so rich and flavorful. I enjoyed it with baby carrots and the boys ate it with pretzel chips. I didn’t even miss eating tortilla chips with hamburger cheese dip – a special game day favorite at our house. I made the recipe just like it is written. We will be having it for the Super Bowl too! Thanks Gina! We make your Skinnytaste recipes at least three times a week!

  7. This recipe was so good and so easy! I made 2 minor adjustments. I added 1/2 tbsp of Ranch seasoning (Hidden Valley dry mix), and used 1/2 c. of cheddar cheese over the top when baking, dotted with 2-3 tbsp of gorgonzola crumbles (I don’t like a super strong blue cheese flavor). I broiled it for the last 2 min of baking and the top got nice and bubbly. It was a hit! We made lettuce wraps with crispy iceberg and also had it on celery and carrot sticks. Yum!!!

  8. Avatar photo
    Kristyn Raftice

    not a fan of blue cheese so i use 1 packet of the hidden valley ranch and this is my go to “cheat meal”

  9. I love this recipe – so easy and very tasty! I made it dairy free for the holidays as many of my friends can’t have cows milk. Almond milk cream cheese and sour cream and goat blue cheese. No one knew the difference and gobbled it up!
    Thank you for the great recipe!

  10. Avatar photo
    Victoriya K Hageney

    Could it be done the evening before? Would it affect the taste? What is the best way to reheat?Thank you

  11. I made chimichangas with low carb tortillas and cooked in the air fryer. It was amazing!! Husband loved it as well.

  12. For the instant pot version, how long do you cook it on the slow cooker setting? It just says “and proceed.” Does that mean 2-3 hours just like in the slow cooker version? Thanks for clarifying!