Buffalo Chicken Dip
Published February 5, 2022 • Updated March 8, 2026
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I bring this dip to every single gathering, and it disappears before anything else on the table. Three cheeses, shredded chicken, and Frank’s buffalo sauce come together in a cast iron skillet, and the whole thing is done in about 20 minutes. No ranch dressing packets, no weird fillers. I tested it both ways early on, and the version without the packet actually tastes better because you get the real tang from sour cream and lemon juice instead of artificial ranch flavor.
If you like my pizza dip or spinach artichoke dip, this one hits the same crowd-pleaser spot but with more heat. I’ve also served it alongside my 7 layer taco dip at a Super Bowl party, and people went back and forth between the two all night.
The three cheeses do different jobs. Cream cheese makes it thick and scoopable. Monterey Jack melts into everything and gives that stretchy pull without competing with the buffalo flavor. And blue cheese on top adds that sharp, punchy bite that just works with hot sauce. I tried cheddar once instead of Monterey Jack, and it was fine, but the flavor fought the buffalo sauce a little. Monterey Jack stays out of the way.
I use a cast iron skillet for this because it goes from stovetop to oven without switching dishes. You melt the butter, toss in your shredded chicken with the buffalo sauce, stir in the cream cheese and sour cream right in the pan, then top with the remaining cheese and bake. Ten minutes at 375 and the top is bubbly and golden. If you want that extra crust on top, I move mine under the broiler for 2-3 minutes at the end.
For dipping, celery sticks and sliced bell pepper are my go-to for keeping it keto. But I also grab avocado chips or pork rinds when I want something with more crunch. One of my readers, Mike, actually crumbled jalapeno cheddar pork rinds on top before broiling, and I tried it after reading his comment. The crunch layer on top is worth the extra step.
This is one of those keto recipes I keep coming back to because it works for a party, a football game, or just a Friday night when I want something hot and cheesy without spending an hour in the kitchen. My jalapeno popper dip is another one I keep in the rotation for game day spreads.
How to make buffalo chicken dip
- Melt butter in a cast iron skillet over medium heat. Add cooked shredded chicken and stir in buffalo sauce until heated through.
- Turn off the heat. Stir in sour cream, lemon juice, cubed cream cheese, and a handful of shredded Monterey Jack until everything is melted and combined.
- Top with the remaining Monterey Jack and crumbled blue cheese.
- Bake at 375 for 10 minutes until bubbly. Move to the broiler on high for 2-3 minutes if you want a golden crust on top.
Key ingredients
- Butter – I add a tablespoon to the skillet before the chicken goes in. It makes the base richer and helps the buffalo sauce coat everything. You can skip it, but the flavor won’t be as rounded.
- Chicken – Use pre-cooked, shredded chicken so this comes together fast. I grab a rotisserie chicken or grilled chicken breasts from the deli. Canned chicken works in a pinch too.
- Buffalo sauce – I use Frank’s Red Hot buffalo sauce because the heat-to-flavor ratio is right where I want it. Primal Kitchen makes a dairy free version with cashew butter if you need that.
- Sour cream – This balances the tang from the buffalo sauce and gives the dip a creamy base. I prefer full-fat for the best texture.
- Lemon juice – Just half a teaspoon brightens up the whole thing. You can leave it out, but I notice the difference when it’s missing.
- Cream cheese – Gives the dip that thick, scoopable consistency. Cube it and soften it before adding so it melts evenly.
- Monterey Jack cheese – Melts beautifully without competing with the buffalo flavor. I’ve used mild cheddar and it works, but Monterey Jack stays neutral and stretchy, which is what I want here.
- Blue cheese – That sharp, punchy flavor pairs perfectly with buffalo sauce. Skip it if you’re not a fan, but I think it makes the dip.
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Ingredients
1 tablespoon butter -
2 cups shredded chicken
-
1/2 cup buffalo sauce
-
1/4 cup sour cream
-
1/2 teaspoon lemon juice
-
6 oz cream cheese, softened & cubed
-
1/2 cup shredded Monterey Jack cheese
-
1/3 cup crumbled blue cheese
Step by Step Instructions
Step by Step Instructions
Make buffalo chicken
Melt butter in a cast iron skillet over medium heat. Add shredded chicken and buffalo sauce. Cook until buffalo sauce is heated through. Remove from heat.
- Butter
- Shredded chicken
- Buffalo sauce
Say cheese
Stir in sour cream, lemon juice, cubed cream cheese and 2 tablespoons shredded Monterey Jack cheese until combined.
- Sour cream
- Lemon juice
- Cream cheese (cubed)
- Monterey Jack cheese (2 tablespoons)
Top with more cheese
Top with remaining shredded cheese and crumbled blue cheese.
- Monterey Jack cheese (remaining)
- Blue cheese
Bake
Bake at 375 degrees for 10 minutes or until cheese is melted and bubbly. Sprinkle with chives, green onion or more crumbled blue cheese.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What to eat with buffalo chicken dip?
I go with celery sticks, sliced bell pepper, and broccoli florets when I want to keep it low carb. For something crunchier, pork rinds or keto nachos are my favorites. I've also served this alongside buffalo wings for a full buffalo spread, and that combo is hard to beat. One thing I started doing recently is scooping it into a halved avocado. Sounds weird, but the creaminess of the avocado with the spicy dip is really good.
Can I use canned chicken?
I've used canned chicken in this recipe when I didn't have anything else on hand, and it works fine. Grab the 9.75 oz can, drain it well, and break it up with a fork before adding it to the skillet. The texture is a little softer than rotisserie chicken, but once it's mixed into the sauce and cheese, I can't tell much difference.
Can I use hot sauce instead of buffalo wing sauce?
You can, but straight hot sauce is much spicier and missing that buttery depth that buffalo sauce has. When I want more heat, I stick with buffalo sauce as my base and add a few dashes of Frank's original hot sauce on top. That way I get the kick without losing the flavor balance. If hot sauce is all you have, mix it with melted butter (about 2:1 hot sauce to butter) to get closer to buffalo flavor.
Can I freeze this dip?
I've frozen this dip multiple times and it holds up well for about 1 month. I spoon it into a freezer bag, press out the air, and lay it flat so it thaws faster later. When I'm ready to eat it, I thaw it overnight in the fridge, then bake at 375 until heated through. The only thing I do differently is toss a little extra cheese on top before reheating because the melted cheese layer loses some of its stretch after freezing.
Can I make this ahead of time?
I've prepped this dip up to 2 days in advance and it reheats perfectly. I assemble everything in the skillet (or a casserole dish), cover it tightly, and keep it in the fridge unbaked. When I'm ready, I pull it out, let it sit for 15-20 minutes to take the chill off, then bake at 375 for about 15 minutes since it's starting cold. The flavors actually meld a little more overnight, so my make-ahead version tastes just as good as fresh.
Can I use Greek yogurt instead of sour cream?
I've tested both in this keto dip, and I prefer sour cream. Greek yogurt works if that's what you have, but it's tangier and a little thinner, so the dip won't be as rich. If you go with Greek yogurt, use full-fat plain and expect a slightly different texture. I find that sour cream gives me the creamy, smooth consistency I want without adding any extra tang on top of what the buffalo sauce already brings.
Can I make this in an Instant Pot?
I haven't made this one in my Instant Pot, but I've seen people do it on the pressure cook setting for 5 minutes with a quick release. My take: it works for melting everything together, but you lose the bubbly, golden top that the oven gives you. If you go that route, I'd still transfer it to a baking dish and broil for 2-3 minutes at the end to get some color. The cast iron version only takes 20 minutes start to finish, so I've never felt the need to reach for the Instant Pot.
How do I keep this warm at a party?
I transfer it to my slow cooker set on warm after it comes out of the oven. It holds for 2-3 hours without drying out or separating. If I'm making it in the slow cooker from the start, I cook on low for 3-4 hours, stir everything together, then switch to warm. I've also kept it on a small warming tray, but the slow cooker is easier because the sides insulate it. I give it a stir every 30 minutes or so to keep the cheese from crusting on the edges.
Made a double batch Sunday in the slow cooker, split it into containers, and I've been looking forward to lunch all week. The blue cheese gets more pronounced as it sits. Didn't expect that, but now I actually prefer it over fresh out of the oven. Reheat on low, stir in an extra spoonful of sour cream so it doesn't split. Celery straight from the fridge. No complaints.
Yeah day two the blue cheese is noticeably sharper. I've started making this the night before just for that.
I started keto in February and honestly thought buffalo dip was just gone. Made this Sunday and it tasted exactly like I remembered. Didn't expect to love the blue cheese crumbles on top that much. Used a pretty salty jarred sauce so mine came out a touch overseasoned, but I know what to look for next time.
Jarred sauces vary so much on salt. Frank's is what I use, pretty mild. If you're sticking with yours, cut it by a tablespoon and taste before the cream cheese goes in.
If you don't have blue cheese, Gorgonzola crumbles melt a little differently but the flavor's actually sharper. Noticed it bakes up saltier too, so I pulled back the buffalo sauce by a splash. Works well.
Gorgonzola runs saltier and sharper both. Cutting the buffalo back was the right move.
I've been making buffalo dip for years and figured a recipe with this many cheese steps was probably just unnecessary. The cast iron makes a difference though. The edges get this caramelized, almost crispy ring, and the blue cheese actually melts in rather than sitting on top dry like it does in most versions. Tried a few others this past winter and none of them had that. This is the one.
Yeah the steps looked longer than they needed to be when I was testing. But removing any of them changed the texture. The blue cheese going in at the end is what keeps it from drying out on top.
I've tried way too many buffalo chicken dip recipes, and blue cheese crumbled on top is what they were all missing.
Crumbled on top keeps that sharp bite. Once it melts in it just disappears into the cream cheese.
I've made a handful of buffalo chicken dips over the years and they always end up either too greasy or one-note. Was skeptical about the blue cheese on top (I'm a ranch person), but that's exactly what separates this from everything else I've tried. The crumbled blue cheese pulls the heat back and makes the whole thing taste way more interesting than any version I've made before. Cast iron at 375, edges bubbling and golden in under 15 minutes. Not doing the slow cooker version again.
Cast iron is the move for this one, honestly. The slow cooker version is fine but you lose that golden edge. And yeah, the blue cheese is doing a lot of work up there (I resisted it for a while too).
I skipped the blue cheese (I know, I know) and just went heavy on the Monterey Jack. To make up for it, I drizzled extra buffalo sauce across the top right before baking and got this slightly crisped, tangy layer that I wasn't expecting at all. Four stars, would be five if I can ever get my blue cheese tolerance up.
That crisped buffalo top is actually something I started doing on purpose. For the blue cheese, try mixing a tiny crumble into the Monterey Jack instead of going all on top. Way less assertive.
A winner! I made a half recipe of the dip today and placed it on a bed of romaine lettuce. I made one small modification. I crumbled up some jalapeno cheddar pork rinds (coarsely) before placing it under the broiler to add some crunch. Excellent flavors in this recipe that contrast well with a cool veg like the romaine, cucumber, or celery.
Nice job on this recipe!
Jalapeno cheddar pork rinds under the broiler is a really good call. The crunch holds up better than regular pork rinds and the heat from them doesn't compete with the buffalo sauce. Stealing that.