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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

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

Instructions

  • Preheat the oven to 400°F (204°C) and lightly grease an 8x8-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
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