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white bowl with Buffalo Chicken Dip topped with white cheese and green onions, surrounded by carrots and tortilla chips with a white background.

Baked Buffalo Chicken Dip Recipe (with Cream Cheese)

This easy, Hot Baked Buffalo Chicken Dip Recipe, with no bleu cheese, is the best out there! Made with smooth cream cheese, Ranch dressing, spicy Frank’s hot sauce, gooey cheese, and juicy chicken, this oven-baked recipe is tantalizing and cooked to perfection.
Course Appetizers
Cuisine American
Keyword Buffalo Chicken Dip
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 318kcal


  • 3 large boneless, skinless chicken breasts (diced)
  • 8 ounces cream cheese (softened)
  • 1 cup ranch dressing (light ranch is ok)
  • 1 cup Franks RedHot Sauce
  • 1/2 cup diced green onion
  • 1 teaspoon garlic powder
  • 1-1/2 cups mozzarella cheese, shredded
  • 3/4 cup cheddar cheese, shredded
  • 3/4 cup Monterey Jack cheese, shredded
  • salt and pepper to taste


  • Preheat the oven to 350 degrees F. Spray a baking dish with non-stick spray.
  • Place a skillet on the stove, over medium heat, Add chicken and cook until it is cooked through, (and it reaches an internal temperature of 165 degrees f), and the juices run clear.
  • In a separate saucepan, over low heat, heat the Franks RedHot sauce, and add the cream cheese little by little until it melts and dissolves.
  • Add the Ranch dressing, and garlic powder, and season with salt and pepper to taste. Mix well until everything is fully incorporated.
  • Remove from heat and add the sauce to the chicken, along with half of the green onions, Mozzarella, Monterrey Jack and Cheddar cheese. Mix well.
  • Spoon the mixture in the baking dish and top with the extra cheese and green onion. Bake for approximately 20-30 minutes, or until the cheese has melted, and the sides are starting to bubble.
  • Serve hot with tortilla chips and/or fresh veggies.



  • Always be sure to use a meat thermometer to check if your chicken is cooked, but be careful not to overcook the chicken! 
  • Use rotisserie chicken instead of chicken breasts. 
  • Cook this dip in the Crockpot on low for four to six hours and finish off in the oven for the crispy topping. 
  • Use freshly shredded cheese for extra rich flavors.


Calories: 318kcal | Carbohydrates: 3g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1361mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg