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Buffalo Chicken Dip

Buffalo Chicken Dip is a classic (and easy!) appetizer recipe that features Buffalo chicken in the form of a flavor-packed, creamy, cheesy, zippy dip. And if you use leftover chicken or rotisserie chicken, it takes just 30 minutes to whip up from start-to-finish!
Course Appetizer, Snack
Cuisine American, Buffalo Food
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 servings
Calories 209kcal


  • 8 ounces cream cheese at room temperature
  • 1 cup sour cream
  • 2/3 cup Frank’s RedHot sauce
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 2 cups cooked chicken shredded
  • 2 scallions green and white parts, thinly sliced, divided
  • 8 ounces cheddar shredded, divided (about 2 cups shredded)
  • 4 ounces mozzarella shredded, divided (about 1 cup shredded)

Serving Suggestion Ideas:


  • Preheat the oven to 375F.
  • Beat or whisk together the cream cheese, sour cream, hot sauce, garlic powder, onion powder, dill, and black pepper in a large bowl.
  • Stir in the shredded chicken, half the scallion, 3/4 of the shredded cheddar, and 3/4 of the shredded mozzarella.
  • Spread the mixture into a 2-quart baking dish or a 9-inch pie plate. Sprinkle the remaining cheddar and mozzarella on top.
  • Bake until the dip is warm throughout, about 20 minutes. If desired, broil a couple minutes to brown the cheese in spots.
  • Sprinkle on the remaining scallion.
  • Serve.



  • Net Carbs: 1g per serving
  • Nutritional Information: Information for this recipe was calculated for the dip only (without the serving suggestion ideas). 
  • Ranch Dressing Substitution: If you prefer, you can omit the sour cream, garlic powder, onion powder, and dried dill and instead add 1 cup Ranch dressing.
  • What Type of Chicken to Use: If you don't have leftover chicken or rotisserie chicken to make this dip, you can do 1 of 2 things: 1) use 2 (10-ounce) cans of chunk chicken, drained, or 2) bake chicken to make it.
  • Make Ahead: To make this dip ahead of time, make it up to the point of baking it, and store it covered in the fridge for up to 2 days. When you want to make it, let it sit at room temperature for 30 minutes and then bake it as directed in the recipe.

How to Make Buffalo Chicken Dip in the Instant Pot

  1. Add the Frank’s RedHot sauce and 1 pound boneless, skinless chicken breasts (not frozen) to an Instant Pot. Cover the Instant Pot, making sure the lid is set to “Sealing”, and cook on “Manual, High Pressure” for 10 minutes. Carefully vent the steam.
  2. Shred the chicken breasts (I use 2 forks to do this).
  3. Turn on the “Sauté” function. Add the cream cheese, sour cream, garlic powder, onion powder, dried dill, black pepper, 3/4 of the shredded cheddar and mozzarella, and 1/2 of the sliced scallion. Cooking until the cheese is melted, stirring constantly.
  4. Turn off the “Sauté” function. Sprinkle the remaining cheese and sliced scallion on top. Cover the Instant Pot (with it off) and leave it for 5 minutes so the cheese melts from the residual heat. (Alternatively, you can transfer the dip to a broiler-safe dish, sprinkle the remaining cheese and sliced scallion on top, and broil briefly to brown the top.)
  5. Serve.


Calories: 209kcal | Carbohydrates: 2g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 662mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 1mg