Simple Gluten Free Buffalo Chicken Dip

Here is my favorite gluten-free buffalo chicken dip recipe, loaded with shredded chicken, tangy hot sauce, creamy cheese, and topped with blue cheese crumbles and fresh green onions.

This buffalo chicken dip is what I bring to every game day party and potluck. It disappears so fast that I’ve learned to always make a double batch. Plus, it’s naturally gluten-free, so everyone can dig in without worry!

What Kind of Chicken Should I Use?

You’ve got plenty of options when it comes to the chicken in this dip. Rotisserie chicken is probably the easiest route since it’s already cooked and seasoned – just shred it up and you’re good to go. If you want to cook your own, boneless skinless chicken breasts or thighs both work great, and thighs will give you a bit more flavor and moisture. You can even use canned chicken in a pinch, though the texture won’t be quite as good as fresh or rotisserie. Whatever you choose, just make sure your chicken is fully cooked and shredded into bite-sized pieces before mixing it into the dip.

Options for Substitutions

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

• Chicken: You can use rotisserie chicken to save time, canned chicken in a pinch, or even swap for shredded turkey. If you’re feeling adventurous, cauliflower florets work as a vegetarian option – just roast them first and chop them up.
• Frank’s Original hot sauce: While Frank’s is the classic choice for buffalo flavor, you can use other hot sauces like Crystal or Louisiana. Just keep in mind that different brands have different heat levels, so taste as you go.
• Cream cheese: Greek yogurt or sour cream can replace some or all of the cream cheese for a tangier, lighter dip. You might need to add a bit less liquid if using these.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all melt nicely. Pepper jack adds extra kick if you like things spicy.
• Ranch dressing: Blue cheese dressing is a classic buffalo pairing if you prefer that flavor. You can also use a homemade ranch or skip it entirely and add a bit more hot sauce.
• Green chiles: Fresh jalapeños (seeded and diced) or pickled jalapeños work well here. You can also leave them out if you want a more traditional buffalo dip.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with buffalo chicken dip is not fully softening the cream cheese before mixing, which leaves you with lumpy chunks instead of a smooth, creamy dip – let it sit at room temperature for 30 minutes or microwave it for 20-30 seconds to make mixing easier.

Another common error is shredding the chicken while it’s too hot, which can lead to uneven, stringy pieces, so let it cool for a few minutes and use two forks to pull it apart gently for better texture.

Don’t forget to drain any excess liquid from the pot after pressure cooking, as too much moisture will make your dip runny instead of thick and scoopable.

For the best flavor, taste your dip before serving and adjust the hot sauce level – Frank’s can vary in heat, and you might need a splash more or a bit of extra ranch to balance it out.

What to Serve With Buffalo Chicken Dip?

This dip is all about having the right dippers on hand, and my go-to is always tortilla chips since they’re sturdy enough to scoop up all that cheesy goodness. Celery and carrot sticks are perfect if you want something fresh and crunchy to balance out the richness of the dip. For a heartier option, try serving it with gluten-free crackers, bell pepper strips, or even cucumber slices if you’re keeping things on the lighter side. If you’re feeding a crowd, set out a variety of options so everyone can pick 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’s one of those dips that actually tastes great cold too, so I sometimes sneak spoonfuls straight from the fridge as a quick snack!

Freeze: This dip freezes really well for up to 3 months. Just let it cool completely first, then store it in a freezer-safe container. When you’re ready to use it, thaw it overnight in the fridge.

Reheat: Warm it back up in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again. You can also microwave individual portions for a minute or two, stirring halfway through. If it seems a bit thick after reheating, just stir in a splash of ranch or hot sauce to loosen it up.

Estimated Nutrition

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

• Calories: 1750-1950
• Protein: 120-135 g
• Fat: 120-135 g
• Carbohydrates: 16-22 g

Ingredients

For the buffalo chicken dip:

• 1.25 lb chicken (cooked and shredded into bite-sized pieces for better texture)
• 1.25 cup hot sauce (I use Frank’s RedHot for that authentic flavor)
• 2 oz water
• 10 oz cream cheese (room temperature, about 70°F, to prevent clumps)
• 1.25 cup cheddar cheese (I prefer Tillamook for a smoother melt)
• 1/4 cup ranch dressing
• 4 oz green chiles
• 1/2 tsp garlic powder

For the toppings:

• blue cheese crumbles
• green onions (sliced into thin 1/8-inch rounds)

Step 1: Prepare Ingredients and Cook the Chicken

• 1.25 lb chicken
• 1.25 cup hot sauce
• 2 oz water
• 10 oz cream cheese

Combine the chicken, hot sauce, and water in a pressure cooker or instant pot.

Cook on high pressure for 15 minutes to ensure the chicken is fully cooked and infused with buffalo flavor.

While the chicken cooks, remove the cream cheese from the refrigerator to bring it to room temperature—this is crucial for preventing lumps when you blend it into the dip later.

Once the timer goes off, carefully release the pressure according to your appliance’s instructions, then remove the chicken and shred it into bite-sized pieces with two forks.

Step 2: Build the Creamy Dip Base

• 10 oz cream cheese
• 1.25 cup cheddar cheese
• 1/4 cup ranch dressing

Return the pot to low heat and add the room-temperature cream cheese, cheddar cheese, and ranch dressing.

Stir constantly with a spatula, breaking up the cream cheese into smaller pieces as it softens.

I like to use a whisk here because it helps incorporate everything smoothly without creating lumps.

Continue stirring for 2-3 minutes until the mixture is completely smooth and the cheeses are fully melted and incorporated.

Step 3: Combine Chicken and Finish the Dip

• shredded chicken from Step 1
• 4 oz green chiles
• 1/2 tsp garlic powder
• creamy cheese base from Step 2

Add the shredded chicken from Step 1 and the green chiles to the creamy cheese mixture, along with the garlic powder.

Stir everything together thoroughly until the chicken and chiles are evenly distributed throughout the dip, about 1-2 minutes.

Taste the dip and adjust seasoning as needed—you might want extra hot sauce for more kick or more ranch for creaminess.

Transfer the dip to a serving dish or keep it warm in a slow cooker on low heat.

Step 4: Garnish and Serve

• blue cheese crumbles
• green onions

Top the warm dip with a generous handful of blue cheese crumbles and the sliced green onions.

I always add the garnishes right before serving so the green onions stay fresh and crisp rather than wilting into the warm dip.

Serve immediately with your favorite gluten-free crackers, tortilla chips, or vegetable crudités.

Simple Gluten Free Buffalo Chicken Dip

Delicious Simple Gluten Free Buffalo Chicken Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 10 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the buffalo chicken dip::

• 1.25 lb chicken (cooked and shredded into bite-sized pieces for better texture)
• 1.25 cup hot sauce (I use Frank's RedHot for that authentic flavor)
• 2 oz water
• 10 oz cream cheese (room temperature, about 70°F, to prevent clumps)
• 1.25 cup cheddar cheese (I prefer Tillamook for a smoother melt)
• 1/4 cup ranch dressing
• 4 oz green chiles
• 1/2 tsp garlic powder

For the toppings::

• blue cheese crumbles
• green onions (sliced into thin 1/8-inch rounds)

Method

 

1. Combine the chicken, hot sauce, and water in a pressure cooker or instant pot. Cook on high pressure for 15 minutes to ensure the chicken is fully cooked and infused with buffalo flavor. While the chicken cooks, remove the cream cheese from the refrigerator to bring it to room temperature—this is crucial for preventing lumps when you blend it into the dip later. Once the timer goes off, carefully release the pressure according to your appliance's instructions, then remove the chicken and shred it into bite-sized pieces with two forks.
2. Return the pot to low heat and add the room-temperature cream cheese, cheddar cheese, and ranch dressing. Stir constantly with a spatula, breaking up the cream cheese into smaller pieces as it softens. I like to use a whisk here because it helps incorporate everything smoothly without creating lumps. Continue stirring for 2-3 minutes until the mixture is completely smooth and the cheeses are fully melted and incorporated.
3. Add the shredded chicken from Step 1 and the green chiles to the creamy cheese mixture, along with the garlic powder. Stir everything together thoroughly until the chicken and chiles are evenly distributed throughout the dip, about 1-2 minutes. Taste the dip and adjust seasoning as needed—you might want extra hot sauce for more kick or more ranch for creaminess. Transfer the dip to a serving dish or keep it warm in a slow cooker on low heat.
4. Top the warm dip with a generous handful of blue cheese crumbles and the sliced green onions. I always add the garnishes right before serving so the green onions stay fresh and crisp rather than wilting into the warm dip. Serve immediately with your favorite gluten-free crackers, tortilla chips, or vegetable crudités.