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–+ servings
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

Creamy, cheesy, and spicy, this gluten-free buffalo chicken dip is loaded with shredded chicken, hot sauce, and melted cheese. Perfect for game days, parties, or any gathering. Easy to make ahead and always a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Metric - US Customary

Ingredients

  • 16 oz (454 g) cream cheese - softened
  • 1 cup (240 g) hot sauce - I used Frank’s Red Hot Sauce
  • 1 cup (240 g) gluten-free ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups (226 g) shredded cheddar cheese - divided (I used 1 cup cheddar cheese and 1 cup monterey jack cheese)
  • 3 cups (420 g) shredded cooked chicken - see notes
  • ½ cup (25 g) green onions - sliced, plus more for garnish
  • ¼ cup (35 g) bleu cheese crumbles

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 400°F (204°C). Lightly grease an 8x8-inch baking dish with butter or nonstick spray. Set aside.
  • In a large mixing bowl, beat 16 oz (454 g) cream cheese with a hand mixer on medium speed for about 1-2 minutes, until smooth and creamy. If there are lumps, let the cream cheese soften longer before continuing.
    A close-up of whipped cream cheese in a glass mixing bowl, showing a fluffy and smooth texture.
  • Add 1 cup (240 g) hot sauce, 1 cup (240 g) gluten-free ranch dressing, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the bowl. Mix until smooth and combined.
    A glass bowl with whipped cream cheese, hot sauce, and ranch dressing before being mixed together.
  • Stir in 1 cups (113 g) shredded cheddar cheese (reserving the rest for later), 3 cups (420 g) shredded cooked chicken, and ½ cup (25 g) 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, smoothing the top with a spatula.
    Unbaked buffalo chicken dip spread in a white baking dish, topped with shredded cheese and crumbled blue cheese.
  • Top with the remaining 1 cups (113 g) shredded cheddar cheese evenly over the top, making sure to cover all the way to the edges. Sprinkle ¼ cup (35 g) bleu cheese crumbles over the shredded cheese.
  • Bake at 400°F (204°C) for 25-30 minutes, until the cheese is melted completely and the edges are bubbling.
    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.
  • Garnish with additional green onions before serving if desired. Serve warm with celery, carrot sticks, tortilla chips, or gluten-free crackers.

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.
  • How to Poach Chicken: You’ll need 1.5 lbs of boneless skinless chicken breast. Bring a pot of water to a boil and add 1 teaspoon of kosher salt. Add the chicken breasts, making sure they're fully submerged. If the water stops boiling, bring it back to a boil. Once boiling, cover the pot with a lid and remove it from the heat. Let it sit for 15-20 minutes, until the internal temperature reaches 165°F. Remove the chicken and let it cool for 10 minutes before shredding.
  • Cheese Note: 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
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