Let me tell you a little secret: I’m that person who shows up to every gathering with a dish that disappears in ten minutes flat. And if there’s one recipe that has solidified my reputation as that person, it’s this Buffalo Chicken Dip with Canned Chicken.
It all started one game night when my husband invited a group of his friends over last-minute. We’re talking T-minus 30 minutes until hungry guests arrive, and I’m standing in the kitchen in full-blown panic mode. The fridge? Practically empty. The pantry? Not looking much better. Then, like a gift from the snack gods, I spot a can of chicken. Not just any can of chicken—THE can of chicken that would change my party food game forever.
A quick inventory check revealed I had cream cheese, hot sauce, shredded cheese, and a lonely bottle of ranch dressing. A light bulb moment later, and my hands were moving at warp speed, whipping up what I now lovingly call my “Wing Dip Lifesaver.”
Thirty minutes later, the guys were standing around the kitchen island, practically inhaling the entire dish, muttering things like, “Bro, this is insane.” That’s when I knew I had stumbled upon something special. And now, my dear reader, I’m about to pass the magic on to you!
Why You’ll Love This Dish
- It’s Insanely Easy to Make! No fancy ingredients, no complicated steps, and best of all—this dip comes together in 20 minutes flat. If you’ve got a can of chicken and a few fridge staples, you’re halfway there!
- The Ultimate Crowd-Pleaser I have never met a single soul who doesn’t love this Buffalo Chicken Dip Easy Recipe. It’s the perfect mix of creamy, cheesy, spicy, and just downright addictive.
- Versatile for Any Occasion Whether it’s a game night, potluck, casual Friday, or “I just need something amazing to dip my chips into” kind of night—this dip fits the bill every time.
- You Can Bake It or Make It on the Stovetop While I love my Buffalo Chicken Dip Oven version (that golden, bubbly cheese top is everything), you can also heat it up on the stovetop for an even quicker fix.
- It’s a Dip… AND a Dinner? Okay, so maybe this is just me, but I’ve been known to throw this stuff into a tortilla, roll it up, and call it a meal. No judgment, right?
- Customizable to Your Taste: Want it extra spicy? Add more hot sauce. Prefer blue cheese instead of ranch? Go for it! You can tweak this Chicken Wing Dip to fit your flavor profile.
- Minimal Cleanup One bowl, one baking dish, and a handful of ingredients. Unlike making a full batch of wings, there’s no fryer mess to deal with—just pure Easy Buffalo Chicken Dip bliss.
Ingredients You’ll Need
Main Ingredients:
- 2 (12.5 oz) cans of chicken, drained and shredded
- 8 oz cream cheese, softened
- 1/2 cup hot sauce (Frank’s RedHot is the classic choice!)
- 1/2 cup ranch dressing (or blue cheese dressing if that’s your thing!)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
Equipment Needed:
- Mixing bowl
- Baking dish (8×8 or similar)
- Spoon or spatula
- Oven (if baking)
- Stovetop (if making it in a skillet)
How to Make This Buffalo Chicken Dip
Step 1: Preheat & Prep
Preheat your oven to 375°F. If you’re making this on the stovetop, just get a skillet ready over medium heat.
Step 2: Mix Everything Together
In a large mixing bowl, combine the canned chicken, cream cheese, hot sauce, ranch dressing, and 1 cup of cheddar cheese. Stir until everything is well combined and creamy.
Step 3: Assemble the Dip
Transfer the mixture to a baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese and all the mozzarella on top.
Step 4: Bake to Perfection
Pop it in the oven for 15 minutes, or until the cheese is melted and bubbly. If you love that golden, crispy top, switch on the broiler for an extra 2 minutes!
Step 5: Serve & Enjoy
Remove from the oven and let it cool for a couple of minutes before diving in. Serve with tortilla chips, celery sticks, or even warm pita bread. Trust me, it’s impossible to stop eating!
Notes & Extra Tips
- Want to Make It on the Stovetop? Just heat everything in a skillet over medium heat, stirring occasionally, until the cheese is fully melted and combined. No baking required!
- Spice it Up! If you love extra heat, add a dash of cayenne pepper or drizzle with extra hot sauce before serving.
- Make It Ahead of Time Assemble everything in your baking dish, cover, and refrigerate. When ready to serve, just pop it in the oven for an extra 5 minutes to warm through.
- Turn It into a Meal Stuff this dip into tortillas, spread it on a sandwich, or even use it as a topping for baked potatoes.
- Add a Crunchy Topping Sprinkle some crushed Ritz crackers or panko breadcrumbs on top before baking for an extra crispy finish.
- Cheese Choices Feel free to experiment with different cheeses! Pepper Jack adds a nice kick, while Monterey Jack keeps things ultra-melty.
Macronutrients for the Recipe
- Calories: ~250 per serving
- Protein: ~18g per serving
- Carbohydrates: ~3g per serving
- Fats: ~20g per serving
- Fiber: ~1g per serving
- Sugar: ~1g per serving
Bonus Pro Tips for the Recipe
- Use Rotisserie Chicken for an Upgrade If you have leftover rotisserie chicken, swap it in for the canned version for a richer flavor.
- Broil for Extra Crispiness Want that golden, bubbly top? Broil your dip for the last 2-3 minutes of baking.
- Make It Ahead of Time Prepare everything in advance and store it in the fridge until you’re ready to bake.
- Adjust the Spice Level Love extra heat? Add diced jalapeños or extra hot sauce to kick things up a notch.
- Add a Crunchy Topping Sprinkle crushed crackers or panko breadcrumbs before baking for added texture.
- Experiment with Cheeses Try a mix of cheeses like pepper jack, gouda, or Monterey Jack for a unique twist.
“Dip & Dish” (Q & A Section)
Q: What should I serve with this dip?
A: This dip pairs perfectly with tortilla chips, celery sticks, carrot sticks, pita bread, or even pretzels.
Q: Can I make this dip ahead of time?
A: Yes! You can assemble the dip and store it in the fridge for up to 24 hours before baking.
Q: How can I make this dip even creamier?
A: Add a splash of heavy cream or an extra 2 ounces of cream cheese for an ultra-rich texture.
Q: Can I make this in a slow cooker?
A: Absolutely! Just mix everything together and cook on low for 2-3 hours, stirring occasionally.
Q: Can I make a healthier version?
A: Swap full-fat cream cheese for a reduced-fat version and use Greek yogurt instead of ranch dressing.
Q: What’s the best way to store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
