If you're looking for a dip that’s creamy, spicy, and oh-so-yummy, you’re in the right place! Cold Buffalo Chicken Dip is a must make recipe! It’s perfect for those times when you don’t want to turn on the oven but still want something amazing on the table!
Make this recipe during the big game or at your next party alongside Mexican street corn dip, Mexicali dip, and cherry tomato salsa!
We’re big fans of anything with buffalo sauce around here. Wings, tacos, you name it! But this dip? It’s so good! It’s got all the tangy, spicy goodness of buffalo chicken but in a cold, creamy form that’s perfect for scooping with chips, crackers, or veggies. Plus, it’s ridiculously easy to make!
You know that my oven is usually packed full, so whenever I can find a no bake dip, you know I am making it! This recipe is served cold, no fuss, just deliciousness in every bite. My kids love it with celery sticks, and my husband can’t resist it onto tortilla chips!
Ingredients to Make Cold Buffalo Chicken Dip
- Shredded rotisserie chicken (or canned chicken). If you have leftover chicken from a Sunday dinner, you can use that here too!
- Cream cheese. Full fat cream cheese is the best because low fat or fat free cream cheese tend to be more watery and will change the flavor and texture of the dip. Make sure it is softened so it's easy to mix in with the rest of the ingredients.
- Buffalo sauce. Frank's is classic in buffalo chicken dip, but you can use your favorite brand.
- Ranch dressing. Use your favorite brand.
- Green onions for garnish. If you have chives, you can use that instead of scallions.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
What to Serve with Cold Buffalo Chicken Dip
This dip goes well with just about anything you can scoop with! Here are some ideas:
- Chips. Tortilla chips, pita chips, or even potato chips.
- Crackers. Ritz, Triscuits, or any sturdy cracker. Just like my dill pickle dip, crackers are a must serve with this dip!
- Veggies. Carrot sticks, celery, cucumber slices, or bell pepper strips.
- Bread. Slices of baguette, chunks of your favorite sourdough bread, or soft pretzel bites.
How To Make Cold Buffalo Chicken Dip
- Step 1: Start with cooked, shredded chicken. If you’re using rotisserie chicken, just pull it apart into bite-sized pieces. You can also use leftover chicken or even canned chicken.
- Step 2: In a large mixing bowl, mix together the softened cream cheese, buffalo sauce, and ranch dressing. Use a spoon or hand mixer to make sure it’s super smooth and creamy.
- Step 3: Add the chicken and mix well.
- Step 4: Transfer the dip to a serving dish, cover it with plastic wrap, and let it chill in the fridge for at least 30 minutes (or up to 24 hours if making ahead). Serve it cold straight from the fridge.
Lynn's Tip!
This is a cold dip, but feel free to heat it up! Pour the dip into an oven safe contained and bake it for 10-15 minutes at 375 degrees.
Tips and Tricks
- Make sure your cream cheese is fully softened before mixing. This is so the cream cheese mixes in well and you get a dip that is smoother, creamier and without lumps.
- The smaller the chicken pieces, the better they’ll blend into the dip.
- Taste the dip before chilling and add more buffalo sauce for extra spice or a little extra ranch to tone down the spice.
- Sprinkle some fresh chopped green onions or crumbled blue cheese right before serving for added texture and flavor.
Storage Instructions
This dip is perfect for prepping ahead of time. Simply mix everything together, cover it, and pop it in the fridge. It’ll stay fresh for up to 24 hours before serving. Just give it a quick stir before setting it out, and you’re good to go!
I don't recommend freezing this dip. The cream cheese doesn't usually freeze and then thaw well. So if you need to, just make it 24 hours in advance and then serve it when you are ready.
Frequently Asked Questions
Blue cheese dressing is a classic substitute, or you can use plain Greek yogurt for a lighter option that adds more protein too.
You sure can! Use dairy-free cream cheese, cheddar cheese, and ranch dressing. There are plenty of great options available in most local grocery stores.
Cold Buffalo Chicken Dip
Equipment
- Mixing Bowls
- Measuring Cups
- Mixing spoons
Ingredients
- 1 cup Cooked chicken Rotisserie, canned, or leftover chicken
- ½ cup Cream cheese Full fat
- ¼ cup Buffalo sauce
- ¼ cup Ranch dressing
- Scallions for garnish, chopped
Instructions
- Mix shredded chicken, cream cheese, buffalo sauce, and ranch dressing in a bowl until well combined.
- Garnish with sliced green onions. Serve chilled with celery sticks or crackers.
Notes
- Make this dip and cover it with plastic wrap in the refrigerator. Keep it chilled until you are ready to serve it and then sprinkle green onions on top. It will stay fresh in the refrigerator for up to 24 hours.
- You can easily double or triple this recipe if you need a lot of dip to serve.
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