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Updated October 28, 2020.

Buffalo chicken dip is one of my favorite things to make for a party. I think this version I made is my favorite so far. I made it for the Super Bowl last weekend. My boyfriend isn’t really into buffalo sauce, but he couldn’t stop eating this. We did an experiment and made fried wontons filled with the dip, too.

Recipe Notes

Recipe calls for cooked chicken. The cooking time listed in the recipe card doesn’t account for cooking the chicken.

Can I use store-bought rotisserie chicken? Absolutely. I recommend using about 2 cups of chicken.

Can I make this ahead of time and reheat it? Yes, you can also make this ahead and store in the fridge before baking. If you are storing the dip in the container you will use to reheat it, I recommend the following to avoid the risk of temperature shocking your baking dish (and therefore the dish shattering): Place the baking dish into a cold oven. Preheat the oven to 350°. After the oven is preheated, allow the dip to warm for about 10 minutes. Remove from the oven and stir. Cook for another 10-15 minutes until the dup is warmed through. Cooking times may vary based on you oven and the dish you use.

What size baking dish should I use? You probably won’t need a dish larger than a 1 quart size. Also consider the shape of your dishes. For this recipe, I prefer a square or rectangular dish over a round dish to promote faster heating.

You can use other cheeses. I used all cheddar for this, but I’ve also substituted half of the cheese with pepper jack for a spicier version of the dip. You could also use some blue cheese.

You can use onion powder or fresh onion instead of the dried minced onion. If substituting onion powder, use a half teaspoon. I do not recommend using onion salt. If using fresh onion, I recommend mincing one small onion.

For a milder dip, use a mild buffalo sauce. You can also reduce the amount of buffalo sauce you use.