Cheesy Buffalo Chicken Dip with Ground Chicken

Here is my favorite buffalo chicken dip recipe, made with ground chicken for easy prep, tangy hot sauce, creamy greek yogurt and cream cheese, and a mix of cheddar and blue cheese crumbles.

This buffalo chicken dip is always the first thing to disappear at our game day parties. I usually make a double batch now because everyone goes back for seconds. Nothing better than warm, cheesy dip with tortilla chips, right?

What Kind of Ground Chicken Should I Use?

Ground chicken comes in different fat percentages, and for buffalo chicken dip, you’ll want to stick with regular ground chicken rather than the extra-lean stuff. The 93/7 or 85/15 fat ratio works great because a little fat helps keep the dip moist and flavorful. If you can only find ground chicken breast (which is super lean), that’s fine too – just know your dip might be slightly less rich. You can also substitute ground turkey in a pinch, as it has a similar texture and will soak up all that buffalo sauce just as well.

Options for Substitutions

This dip is pretty forgiving when it comes to swapping ingredients around:

• Ground chicken: You can easily swap ground chicken for shredded rotisserie chicken or leftover cooked chicken breast. Just shred it finely so it mixes well with the other ingredients. Ground turkey also works great if that’s what you have on hand.
• Greek yogurt: Regular sour cream makes a perfect substitute for Greek yogurt and gives you that same tangy, creamy texture. Use the same amount.
• Blue cheese: Not a fan of blue cheese? You can leave it out completely and add more cheddar, or try crumbled feta for a milder flavor. Some people skip it altogether and the dip still turns out great.
• Hot sauce: Frank’s RedHot is the classic choice, but any buffalo-style hot sauce works. If you want less heat, start with 2-3 tablespoons and add more to taste.
• Ranch dressing: You can use ranch seasoning mix (about 1 teaspoon) instead of bottled dressing, or swap it for more hot sauce if you want extra kick without the ranch flavor.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all work well here. Pepper jack adds a nice extra layer of spice if you’re into that.

Watch Out for These Mistakes While Cooking

The biggest mistake when making buffalo chicken dip is not breaking up the ground chicken into small, fine pieces while cooking – large chunks make the dip harder to scoop and less enjoyable to eat, so use a wooden spoon or potato masher to crumble it as it cooks.

Another common error is adding the hot sauce and other ingredients to the chicken while it’s still piping hot, which can cause the cream cheese and yogurt to separate and become grainy, so let the cooked chicken cool for a few minutes first.

Don’t skip draining any excess fat from the cooked ground chicken before mixing it with the other ingredients, as too much grease will make your dip oily and prevent the flavors from blending properly.

Finally, resist the urge to dig in right after baking – letting the dip rest for 5-10 minutes helps it thicken up and makes it easier to scoop with chips.

What to Serve With Buffalo Chicken Dip?

This dip is perfect for game day or any casual get-together, and it pairs best with sturdy dippers that can handle all that creamy, spicy goodness. Tortilla chips are always a crowd favorite, but celery and carrot sticks add a nice crunch and help balance out the richness of the dip. I also love serving it with pita chips, crackers, or even toasted baguette slices if you want something a bit more filling. For a fun party spread, set out a variety of dippers and let everyone choose their favorite way to dig in.

Storage Instructions

Store: Keep any leftover buffalo chicken dip in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together, so don’t be afraid to make it ahead for your party or game day.

Freeze: This dip freezes pretty well if you want to prep it in advance. Store it in a freezer-safe container for up to 2 months. Just know that the texture might be slightly different after freezing due to the dairy, but it still tastes great.

Reheat: Warm it back up in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly throughout. You can also use the microwave in 30-second intervals, stirring between each one. Add a splash of hot sauce or a bit more Greek yogurt if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 90-105 g
• Fat: 85-100 g
• Carbohydrates: 15-20 g

Ingredients

• 1.25 lbs ground chicken
• 1/2 cup cheddar cheese (I prefer Tillamook sharp cheddar for a better melt)
• 3/4 cup greek yogurt (I use Fage for a thicker, creamier texture)
• 1/4 cup cream cheese (softened to room temperature, about 70°F)
• 1/3 cup blue cheese
• 1/3 cup hot sauce (I always use Frank’s RedHot for authentic buffalo flavor)
• 1 tbsp ranch dressing
• 1/2 tsp garlic powder

Step 1: Prepare the Base and Cook the Chicken

• 1.25 lbs ground chicken

Preheat your oven to 350°F and lightly oil a 9×13 inch baking dish or similar size.

In a large skillet over medium-high heat, add the ground chicken and cook, breaking it up with a spoon as it cooks, until it’s fully cooked through and no pink remains, about 8-10 minutes.

Drain any excess fat from the cooked chicken and set aside.

Step 2: Build the Creamy Buffalo Base

• 1/4 cup cream cheese
• 3/4 cup greek yogurt
• 1/2 cup cheddar cheese
• 1/3 cup blue cheese
• 1/3 cup hot sauce
• 1 tbsp ranch dressing
• 1/2 tsp garlic powder

In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and cheddar cheese, stirring until smooth and well blended.

I like to add the cream cheese first while it’s at room temperature—it incorporates much more easily than if it’s cold.

Then add the blue cheese, hot sauce, ranch dressing, and garlic powder, mixing until everything is evenly combined and the sauce has a creamy, uniform consistency.

Step 3: Combine and Bake

• cooked ground chicken from Step 1
• buffalo cheese mixture from Step 2

Fold the cooked chicken from Step 1 into the creamy buffalo mixture from Step 2, stirring until the chicken is evenly coated and distributed throughout.

Transfer the entire mixture to your prepared baking dish and spread it into an even layer.

Bake at 350°F for 30 minutes until the dip is heated through and the edges are bubbling slightly.

Step 4: Cool and Serve

Remove the dip from the oven and let it rest for 5 minutes before serving—this helps it set slightly and makes it easier to scoop.

I find that letting it cool for just a few minutes also prevents the dip from being too hot to eat comfortably right away.

Serve warm with tortilla chips, crackers, celery sticks, and carrot sticks for dipping.

Cheesy Buffalo Chicken Dip with Ground Chicken

Delicious Cheesy Buffalo Chicken Dip with Ground Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 4.5 cups of dip

Calories: 1275

Ingredients Method

Ingredients

  

• 1.25 lbs ground chicken
• 1/2 cup cheddar cheese (I prefer Tillamook sharp cheddar for a better melt)
• 3/4 cup greek yogurt (I use Fage for a thicker, creamier texture)
• 1/4 cup cream cheese (softened to room temperature, about 70°F)
• 1/3 cup blue cheese
• 1/3 cup hot sauce (I always use Frank's RedHot for authentic buffalo flavor)
• 1 tbsp ranch dressing
• 1/2 tsp garlic powder

Method

 

1. Preheat your oven to 350°F and lightly oil a 9x13 inch baking dish or similar size. In a large skillet over medium-high heat, add the ground chicken and cook, breaking it up with a spoon as it cooks, until it's fully cooked through and no pink remains, about 8-10 minutes. Drain any excess fat from the cooked chicken and set aside.
2. In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and cheddar cheese, stirring until smooth and well blended. I like to add the cream cheese first while it's at room temperature—it incorporates much more easily than if it's cold. Then add the blue cheese, hot sauce, ranch dressing, and garlic powder, mixing until everything is evenly combined and the sauce has a creamy, uniform consistency.
3. Fold the cooked chicken from Step 1 into the creamy buffalo mixture from Step 2, stirring until the chicken is evenly coated and distributed throughout. Transfer the entire mixture to your prepared baking dish and spread it into an even layer. Bake at 350°F for 30 minutes until the dip is heated through and the edges are bubbling slightly.
4. Remove the dip from the oven and let it rest for 5 minutes before serving—this helps it set slightly and makes it easier to scoop. I find that letting it cool for just a few minutes also prevents the dip from being too hot to eat comfortably right away. Serve warm with tortilla chips, crackers, celery sticks, and carrot sticks for dipping.