This is the BEST Buffalo Chicken Dip you will ever eat. Make it tonight. You will thank me later.
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.
Serve it with tortilla chips and maybe some celery too. Betcha can’t eat just 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!
- 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)
- Set out cream cheese to soften.
- Roast 3 boneless, skinless chicken breasts (coated in olive oil, salt and pepper) for 30 minutes at 350 degrees.
- While the chicken cools, mix together the cream cheese, hot sauce, ranch and blue cheese dressings and the blue cheese (or mozzarella).
- Chop or shred chicken; add it to cheesy mixture and mix well.
- Spoon the dip into a medium-sized casserole dish and top with shredded Parmesan.
- Bake at 350 for 30 minutes.
29 thoughts on “The BEST Buffalo Chicken Dip”
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!!!!
I, too, find myself always missing out on the appetizers, and I don’t know why it didn’t occur to me before now to make this!
Jo Lynne, sharing a really quick and easy recipe this week! Hope everyone enjoys 🙂 Have a great week and thanks for hosting!
I’m drooling just reading this recipe! I know we have a few gatherings coming up and this is going to be my go-to dish.
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.
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!
The recipe looks great! I would have to change a few things for me. More food allergies :(.
I shared my Salted Toffee Chocolates!
Thanks for letting me share my own recipe of tasty and delicious
Roasted Maple Nuts!
Here’s the link:
Hi Jo-Lynne! I make this recipe all. the. time. for parties and it IS really a big hit. Never, ever any leftovers. Glad you liked my version – I am even making this for a party tonight! – Erin
Buffalo chicken dip is one of my favorites. I never realized the Marzetti’s is GF. We use it all the time!
This dip sounds amazing!! Thanks for sharing your recipe.
I also wanted to let you know that I featured you on my blog today!
I don’t have any medical necessity to eat gluten gree, but this looks amazing! I’ll have to make it sometime soon!
This looks great. I found it on Pinterest on someone’s “Wheat Belly Friendly” board. I’ve just recently decided to try to leave out the wheat and gluten to see if I feel better. Wish me luck!
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 🙂
Wow, I use the Marzetti products all the time. Who knew they are good for you. Love the recipe!
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.
I can’t go blue cheese either but otherwise this sounds wonderful. Can you substitute the dry ranch packet in this recipe?
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!
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!
Making this right now with leftover pork carnitas!! Tastes delicious and it hasn’t even been baked yet!! Thanks for the recipe!:)
YAY! I hope it turned out well. I bet you will love it!!!
This is amazing 🙂 thank you!
So glad you liked it!
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 ????
Haha, yes, it does go fast! I hope you enjoyed it.
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.
I haven’t tried it, and I’m not sure how it would work with the dairy. If you try it, let me know how it turns out!
I find that if you prepare it, then freeze BEFORE baking, these types of recipes generally turn out well.