A tortilla chip lifting a scoop of buffalo chicken dip, with gooey melted cheese stretching from the dish.

This Buffalo Chicken Dip is the perfect mix of creamy, cheesy, and spicy, making it a guaranteed crowd-pleaser. It’s easy to make ahead, requires minimal effort, and is always the first thing to disappear at parties.

Whether it’s game day, a holiday gathering, or a casual get-together, this dip brings people together and keeps everyone coming back for more! 

You’ll love this recipe because…

  • It’s easy and crowd-pleasing. With just a few simple steps, this dip comes together quickly and is always a hit at parties, game days, and gatherings. Use leftover chicken, rotisserie chicken, or poach your own chicken – this recipe is versatile!
  • It’s make-ahead friendly. This dip can be assembled up to 24 hours in advance and stored in the fridge until you’re ready to bake. Just pop it in the oven before serving for a stress-free appetizer!
  • It’s gluten-free! This buffalo chicken dip is easily made gluten-free by paying attention to a few ingredients in the dip to ensure everything is safely gluten-free for those with celiac disease (like me) or are on a gluten-free diet for any reason.

Ingredients

A flat lay of labeled ingredients for gluten-free buffalo chicken dip, including cooked chicken, shredded cheese, cream cheese, ranch dressing, hot sauce, blue cheese, green onions, garlic powder, and onion powder on a light pink tiled surface.

TIP

Make sure your cream cheese is fully softened before using. A quick trick is to keep it in its foil wrapper and submerge it in a bowl of warm water for 5-10 minutes. This gently softens the cream cheese without melting it, ensuring a creamy, lump-free dip!

Ingredient Notes

  • Cream cheese – Use full-fat, block-style cream cheese for the best creamy texture. Avoid whipped or spreadable versions, as they have added ingredients that can affect consistency.
  • Hot sauce – Frank’s Red Hot Sauce is the classic choice, but any gluten-free buffalo sauce will work. If using a different brand, check the label to ensure it’s gluten-free.
  • Gluten-free ranch dressing – Some ranch dressings contain hidden gluten, so always check for a certified gluten-free label.
  • Shredded cheese – Grate your own cheese from a block for better melting. Pre-shredded cheeses often contain anti-caking agents that can prevent a smooth, creamy texture. I used a combination of sharp cheddar cheese and monterey jack cheese. 
  • Bleu cheese crumbles – If you don’t like bleu cheese, you can omit it entirely. 
  • Cooked chicken – Poaching is the best method for tender, easy-to-shred chicken. Simply simmer boneless, skinless chicken breasts in water or broth for 15-20 minutes, then shred with forks or a mixer. Rotisserie chicken is a great shortcut—just be sure it’s gluten-free, as some store-bought versions contain hidden gluten in seasonings.

Step-by-step instructions

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A close-up of whipped cream cheese in a glass mixing bowl, showing a fluffy and smooth texture.
Use a hand mixer to mix the cream cheese and ensure it’s soft and creamy.
A glass bowl with whipped cream cheese, hot sauce, and ranch dressing before being mixed together.
Add the hot sauce, ranch dressing and spices. Mix until combined and as smooth as possible.
Shredded chicken and chopped green onions added to the buffalo sauce mixture in a glass mixing bowl.
Add chicken, green onions and half the shredded cheese.
Buffalo chicken dip mixture fully combined in a glass mixing bowl, with flecks of green onion throughout.
Mix until combined.
Unbaked buffalo chicken dip spread in a white baking dish, topped with shredded cheese and crumbled blue cheese.
Spoon the buffalo chicken dip mixture into a greased baking dish. Top with the remaining shredded cheese and the bleu cheese crumbles.
A top-down view of a white baking dish filled with golden, bubbly buffalo chicken dip, garnished with green onions and blue cheese. A plate of fresh celery and carrot sticks sits beside it.
Bake until the mixture is hot and the cheese is melted. Top with additional green onions if you’d like!

Recipe FAQs

Can I make this dip in a slow cooker?

Absolutely! Mix all ingredients and cook in a slow cooker on LOW for 2-3 hours, stirring occasionally. Top with the additional shredded cheese and bleu cheese about 30 minutes before serving to let it melt. 

What are the best dippers for this dip?

Serve with celery, carrots, tortilla chips, gluten-free crackers, or even sliced bell peppers.

What can I use instead of ranch dressing? 

You can use bleu cheese dressing (just make sure it’s gluten-free) or swap it with some sour cream mixed together with about 1 tablespoon of dry ranch seasoning. I like Hidden Valley ranch seasoning (comes in a packet at the grocery store), which is labeled gluten-free. 

Expert Tips

  • Bake until bubbly – Ensure the cheese is fully melted and the dip is heated through. For a golden top, you can broil it for 1-2 minutes at the end of baking. Personally, I love the cheese to be super melty, so I don’t typically broil it. 
  • Don’t skip the toppings – The extra cheese, bleu cheese crumbles, and green onions add flavor, texture, and presentation. They take the dip from good to amazing!

Storage instructions

Storage

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat before serving for the best texture and flavor.

Reheat

Oven: Bake at 350°F (175°C) for 10-15 minutes until warmed through.

Microwave: I prefer the microwave for leftovers, since you’ll need to stir it and that ruins the look of the cheesy melted top with bleu cheese. Heat in 30-second intervals, stirring in between to ensure even heating.

A close-up shot of the surface of the buffalo chicken dip, highlighting the crispy, melted cheese with green onions and crumbled blue cheese sprinkled on top.

Make Ahead and Entertaining Tips

  1. Make it ahead. Assemble the dip the night before, cover, and refrigerate. Just pop it in the oven 30 minutes before guests arrive for an effortless appetizer.
  2. Keep it Warm. If serving at a party, make the dip until it needs to go into the oven. Instead, transfer to a slow cooker (without the shredded cheese and bleu cheese) and heat on low for 2 hours. Then, add the additional shredded cheese and bleu cheese and heat for 30 minutes. Set it on the “warm” setting to keep the dip hot for hours during your party.
  3. Pair it with the right dippers. Serve with gluten-free crackers, tortilla chips, celery, and carrot sticks so guests have plenty of options.
  4. Double the recipe for a crowd. This dip disappears fast! If you’re hosting a larger group, bake it in a 9×13-inch dish and double the ingredients.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A tortilla chip dipping into a cheesy buffalo dip with melted cheese and sliced green onions.
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Gluten-Free Buffalo Chicken Dip

This Gluten-Free Buffalo Chicken Dip is always a crowd-pleasing appetizer—creamy, cheesy, spicy, and packed with flavor! It’s incredibly easy to make, can be prepped ahead of time, and bakes to bubbly, golden perfection. Perfect for game days, parties, or any gathering!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients

  • 16 oz cream cheese - softened
  • 1 cup hot sauce - I used Frank’s Red Hot Sauce
  • 1 cup gluten-free ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups shredded cheddar cheese - divided (I used 1 cup cheddar cheese and 1 cup monterey jack cheese)
  • 3 cups shredded cooked chicken - see notes
  • ½ cup green onions - sliced, plus more for garnish
  • 1/4 cup bleu cheese crumbles

Instructions

  • Preheat the oven to 400°F (204°C) and lightly grease an 8×8-inch pan.
  • In a large mixing bowl, beat 16 oz cream cheese with a hand mixer until creamy.
    A close-up of whipped cream cheese in a glass mixing bowl, showing a fluffy and smooth texture.
  • Add 1 cup hot sauce, 1 cup gluten-free ranch dressing, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the bowl. Mix until smooth.
    A glass bowl with whipped cream cheese, hot sauce, and ranch dressing before being mixed together.
  • Stir in 1 cup shredded cheese (reserving the rest for later), 3 cups shredded cooked chicken, and ¼ cup green onions until well combined.
    Shredded chicken and chopped green onions added to the buffalo sauce mixture in a glass mixing bowl.
  • Spread the mixture evenly into the prepared pan.
    Unbaked buffalo chicken dip spread in a white baking dish, topped with shredded cheese and crumbled blue cheese.
  • Top with the remaining 1 cup shredded cheese and ¼ cup bleu cheese crumbles.
  • Bake at 400°F (204°C) for 25-30 minutes, until the cheese is melted and the dip is bubbling.
    A top-down view of a white baking dish filled with golden, bubbly buffalo chicken dip, garnished with green onions and blue cheese. A plate of fresh celery and carrot sticks sits beside it.
  • Garnish with additional green onions before serving if desired.
  • Serve warm with celery, carrot sticks, or gluten-free crackers. Enjoy!
    A tortilla chip dipping into a cheesy buffalo dip with melted cheese and sliced green onions.

Notes

  • Gluten-Free Tips: If you have celiac disease or are on a gluten-free diet, be sure that all of your ingredients are gluten-free. The ones to watch out for are the hot sauce, ranch dressing, and the chicken if you decide to use a rotisserie chicken. 
  • Chicken Note: you can use leftover shredded chicken, rotisserie chicken (make sure it’s gluten-free if needed), or poach your own chicken. To poach chicken, you’ll need 1.5 lbs of chicken breast. Place the chicken in boiling water, making sure that the chicken is fully submerged. I like to salt my water with about 1 teaspoon of kosher salt. If the water has stopped boiling after putting the chicken in the pot, bring it back up to a boil. Once boiling, place the lid on the pot and remove the pot from the heat. Let it sit for 15-20 minutes, until the chicken has reached an internal temperature of 165°F. Let it cool before shredding.
  • To shred chicken breasts quickly, place it in a mixing bowl and use an electric mixer (I prefer a stand mixer fitted with the paddle attachment) and blend until it’s shredded, about 1 minute. 
  • Shred your own cheese from the block. Pre-shredded cheese has anti-caking agents that prevent it from melting as well.

Nutrition

Calories: 368kcal | Carbohydrates: 5g | Protein: 17g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 91mg | Sodium: 1010mg | Potassium: 209mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 814IU | Vitamin C: 16mg | Calcium: 200mg | Iron: 1mg
A horizontal photo of a close up of a square baking dish with gluten-free buffalo chicken dip in iot topped with melted cheese, bleu cheese crumbles and sliced green onions.

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