
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…
Ingredients
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.
Recipe FAQs
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.
Serve with celery, carrots, tortilla chips, gluten-free crackers, or even sliced bell peppers.
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
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.
Make Ahead and Entertaining Tips
- 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.
- 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.
- Pair it with the right dippers. Serve with gluten-free crackers, tortilla chips, celery, and carrot sticks so guests have plenty of options.
- 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.
More gluten-free appetizers to try
Did you make this recipe?
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Gluten-Free Buffalo Chicken Dip
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.
- 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.
- Stir in 1 cup shredded cheese (reserving the rest for later), 3 cups shredded cooked chicken, and ¼ cup green onions until well combined.
- Spread the mixture evenly into the prepared pan.
- 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.
- Garnish with additional green onions before serving if desired.
- Serve warm with celery, carrot sticks, or gluten-free crackers. Enjoy!
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.