Appetizer Recipes
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The BEST Buffalo Chicken Dip

This is the BEST Buffalo Chicken Dip you will ever eat. Make it tonight. You will thank me later.

I have a SECRET that makes this THE BEST Buffalo Chicken Dip you've ever had. Trust me. You will NEVER go back. Get the recipe at jolynneshane.com.

You’re probably no stranger to buffalo chicken dip. This succulent concoction of chicken, ranch dressing, blue cheese and the key ingredient — Frank’s Hot Sauce — is a must-have at every informal gathering. It is guaranteed to be devoured.

If you’re gluten-free, you know that bottled salad dressings can be dicey. They often contain hidden sources of gluten, and for those who are severely sensitive to gluten, that can cause BIG problems! Ken’s Chunky Blue Cheese Salad Dressing IS gluten-free, according to KensFoods.com. Blue cheese in and of itself is highly debated in gluten-free circles. If you’re concerned, you can use mozzarella cheese instead and double the ranch dressing (leaving out the blue cheese dressing), but I love a very strong blue cheese flavor in this dish.

I did some searching and discovered that there are quite a few variations on this recipe, but the one I settled on is the one I found at Cooking With Erin. She gave the option of baking or poaching the chicken, but I decided to roast it in olive oil, salt and pepper to bring out the best flavor. I promise you, once you make Buffalo Chicken Dip with freshly roasted chicken, you will NEVER GO BACK!!!

Then I just shredded it up and mixed it with the dressings, hot sauce, and cheese.

I also doubled the recipe, and I’m so glad I did because I’ve been enjoying the leftovers for lunch!

I spread it in a medium-sized baking dish and sprinkled it with Parmesan cheese. You just bake it for about 30 minutes at 350, and you can serve it hot or at room temp.

Gluten-Free Buffalo Chicken Dip: You better double it. This dip does NOT sit around for long! I have a SECRET that makes this THE BEST Buffalo Chicken Dip you've ever had. Trust me. You will NEVER go back. Recipe found at jolynneshane.com.

Serve it with tortilla chips and maybe some celery too. Betcha can’t eat just one!!!

Gluten-Free Buffalo Chicken Dip: Betcha can't eat juts one!

Bring this dip to your next social gathering with celery and tortilla chips, and you will surely be the most popular girl at the party!

Buffalo Chicken Dip
Recipe Type: Appetizer
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 8
This hearty dip is a requirement for any get together. The secret to success is the fresh, oven-roasted chicken breasts. Delicious!
Ingredients
  • 4 cups shredded cooked chicken (3 boneless, skinless chicken breasts)
  • 16 oz. cream cheese, softened
  • 1/2 cup Frank’s hot sauce
  • 1/2 cup ranch salad dressing
  • 1/2 cup blue cheese salad dressing
  • 3/4 cup crumbled bleu cheese (or shredded mozzarella)
  • 1/2 cup shredded Parmesan cheese (for topping)
Instructions
  1. Set out cream cheese to soften.
  2. Roast 3 boneless, skinless chicken breasts (coated in olive oil, salt and pepper) for 30 minutes at 350 degrees.
  3. While the chicken cools, mix together the cream cheese, hot sauce, ranch and blue cheese dressings and the blue cheese (or mozzarella).
  4. Chop or shred chicken; add it to cheesy mixture and mix well.
  5. Spoon the dip into a medium-sized casserole dish and top with shredded Parmesan.
  6. Bake at 350 for 30 minutes.

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42 thoughts on “The BEST Buffalo Chicken Dip

  1. Thank you, thank you! This looks delicious. I don’t know why I always draw such a blank with glute-free apps. My Bible Study is having our annual White Elephant party next week and I always agonize over what to bring! I can cook a meal, but when it comes to appetizers, I’m completely lost! The last few times I’ve opted to just bring an easy “bready” app to a party and hoped someone else will have brought a veggie tray, there has literally been NOTHING in the beautiful spread that I can eat being gluten-free. Lesson learned. Two cocktails does not a meal make!!!!

  2. Jo Lynne, sharing a really quick and easy recipe this week! Hope everyone enjoys 🙂 Have a great week and thanks for hosting!

  3. I need to work on my app repertoire! I’m definitely saving this for the future.

    I didn’t know there was an issue with blue cheese. I can’t imagine a world without blue cheese.

  4. Thanks for hosting, Jo-Lynne. I linked up my secret for making frothy peppermint hot chocolate and my GF Chocolate Peppermint Trifle. I hope you like them!

  5. The recipe looks great! I would have to change a few things for me. More food allergies :(.
    I shared my Salted Toffee Chocolates!

  6. As always, I didn’t follow your recipe exactly, but I used your recipe tonight instead of my normal crockpot version. My sister and hubby approve 🙂

  7. I am not a fan of blue cheese, truth is, I hate it but….I have been making this dip for years. My grown children now make it for their gatherings. I just love it and I have been accused of creeping around the kitchen after hours to eat some. I just don’t add the crumbles for reason stated above.

  8. Looks fab! I love Buffalo Chicken dip from my favorite gluten friendly restaurant (Burton’s Grill in Boston area). I use the leftovers to make a grilled sandwich. So tasty! Do you think I could freeze this recipe? Thanks!

    1. Hey Sandra, I’m not sure how it would freeze. I’d be afraid the consistency of the cheese would be weird, but maybe not. It’s sort of like a casserole, and they freeze well. Let me know if you try it!

  9. Making this right now with leftover pork carnitas!! Tastes delicious and it hasn’t even been baked yet!! Thanks for the recipe!:)

  10. This is in my oven and I totally should have DOUBLED it I saw that in the comments and if anyone out there is in doubt DOUBLE it I’m so excited to serve but it’s going to go fast ????

  11. This recipe looks amazing! I am wondering if this recipe would freeze well? We have a function coming up and I am hoping I could make this in advance.

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