The BEST Buffalo Chicken Dip (made without cream cheese!) has a standing invitation to any party or gathering necessitating food. If you’re looking for tailgating food for football season, this easy Buffalo Chicken Dip is an absolute must!
There are two types of people in this world: those who have a wildly strong and impressive appetizer game and those who have much room for improvement.
You can probably guess that I fall into the latter category, as I am naturally much more focused on big, filling meals rather than small bites; however, I have set the intention to improve my appetizer game at least 20% in Q4, the most crucial time of year for appetizers. #Goals.
Enter: Buffalo Chicken Dip.
Have you tried it??
If you’ve been living under a rock like me and haven’t made your way through all of the iconic American appetizers yet, I’ll give you the quick highlights.
What is Buffalo Chicken Dip?
Imagine tender shredded chicken engulfed in a thick, creamy, cheesy sauce with feisty spice, a zing of onion and some cooling herbs to balance everything out.
It is, beyond the shadow of a doubt, the perfect bite.
The best part is you can easily enjoy this dip on fresh veggies like celery sticks or carrot sticks under the guise of being “healthy,” when really, this dip is just so lovable.
All jokes aside, this dip is a great low-carb option for those who need or prefer it, but I guarantee all types of eaters will thoroughly enjoy the flavor-blasted experience.
I served this up to friends as a pre-dinner appetizer and they were hooked!
Make it for work functions, holiday gatherings, birthday parties, summer bbqs, family gatherings, any special occasion that calls for an appetizer recipe. You name the event, this dip will receive a standing ovation.
Traditional Buffalo Chicken Dip ingredients include cream cheese, buffalo sauce, cheddar cheese, and ranch dressing. Some people include blue cheese crumbles within the sauce or on top or the buffalo dip recipe.
Making a few substitutions based on personal preference, I have a unique take on classic buffalo chicken dip here, but trust me: you’re going to adore it!
Why This Recipe Works:
Taking the same creamy texture and tangy herby flavors with that slight kick, we’re simply swapping out some ingredients to make the recipe a bit cleaner.
Trading avocado oil mayonnaise and feta cheese for the cream cheese, cheddar cheese and ranch dressing, we aren’t sacrificing any creamy flavor or texture.
Plus, to mimic the flavor of Ranch dressing, we’re adding a generous amount of green onion, garlic, dried dill and other seasonings to ensure we’re getting that iconic flavor.
The delicious dip is so easy to make that even if this is the first time you’re making this perfect appetizer, there’s no possible way you can mess it up!
It requires so little time and prep that you can easily make it on short notice the next time you’re scrolling for an easy recipe that happens to be an epic crowd-pleaser.
Let’s discuss the simple ingredients needed for Buffalo Chicken Dip. You’ll love the fact that there’s no cream cheese or Ranch dressing for your friends who don’t do well with un-aged dairy products.
My guess is you already have several of them on hand, and the rest are easy to find at any grocery store.
Ingredients for The BEST Buffalo Chicken Dip:
Cooked Shredded Chicken: Use leftover chicken, store-bought rotisserie chicken, or poach two large chicken breasts to serve as the chicken portion of this recipe.
Mayonnaise: Mayo makes up the majority of the creaminess of the sauce. While traditional recipes call for cream cheese, sour cream, and/or Ranch dressing, I prefer the texture of mayo over those options.
I also like that it cuts out the majority of the dairy, which is ideal for those who are lactose intolerant and can’t consume fresh dairy, but can tolerate cheese.
We’re still left with a creamy dip, but even those with dairy issues will be able to tolerate it.
I use avocado oil mayonnaise for this recipe, because I like that it provides cleaner fat, but feel free to stick with your favorite brand of mayo.
Hot Sauce: For the iconic “Buffalo” flavor, use Frank’s RedHot Original or Frank’s RedHot Wings Sauce. If you’re aware of a different red pepper sauce you prefer, feel free to use it. Increase or decrease the amount of sauce depending on the spice level you’re going for.
Feta Cheese: Bringing creamy, briny flavor, we use feta cheese for the ultimate unique take on buffalo dip. This cheesy dip brings pockets of tangy deliciousness for surprise bites of joy.
Feel free to stick with the traditional grated cheddar cheese if you prefer, or use Monterey Jack, Mozzarella cheese, Pepper Jack or Colby Jack cheese.
Omit the cheese altogether for a dairy-free option. If you’d like, you can add 3 to 4 tablespoons of nutritional yeast to preserve the cheese flavor without the dairy.
Fresh Garlic and Green Onion: A few cloves of garlic and one bunch of green onions bring an abundance of fresh flavor to the otherwise decadent dip. These ingredients play a crucial role in giving the dip a well-rounded flavor profile. Swap the fresh garlic for one teaspoon of garlic powder if you prefer.
Onion Powder, Dried Dill, Dried Parsley, Celery Seeds, salt, and black pepper: These seasonings mimic that herby flavor you get in Ranch dressing, so that we aren’t sacrificing any flavor here.
Now that we’ve covered the ingredients for this unique twist on healthy buffalo chicken dip, let’s make it!
How to Make Buffalo Chicken Dip:
Preheat the oven to 375 degrees Fahrenheit.
Stir together the ingredients for the sauce (mayonnaise, hot sauce, mustard, garlic, onion powder, dried dill, dried parsley, celery seeds, black pepper and sea salt) in a small bowl or large measuring cup until everything is combined.
Add the shredded chicken, green onions, and feta cheese to a large mixing bowl.
Pour the creamy sauce mixture into the bowl and stir well until everything is combined.
Transfer the buffalo chicken mixture to a small casserole dish or oven safe dish (an 8-inch or 9-inch square pan works, or a 10-inch cast iron skillet).
Bake for 30 to 40 minutes, or until the top is lightly golden-brown and the mixture is nice and bubbly.
Serve buffalo chicken dip with celery stick, carrot sticks, tortilla chips, or chips of choice. It is even great with pita bread or flatbread!
You can also use buffalo chicken dip in sandwiches or wraps for a rich meal.
Store any leftover dip in an airtight container in the refrigerator for up to 5 days.
For inquiring minds, yes, you can absolutely make Crock Pot Buffalo Chicken Dip in your slow cooker.
Can I Make Slow Cooker Buffalo Chicken Dip?:
If you prefer to have this slow cooking in your crock pot so that you can keep the dip warm while guests come and go as they please, no sweat!
Cook on Low heat for 2 1/2 to 4 hours or High heat for 1 to 2 hours.
You can have the crock pot on the Low setting or Keep Warm setting if you’re serving the dip out of the crock pot, or simply transfer it to a serving dish when you’re ready.
While I haven’t tested it, I’m willing to bet you can make this best buffalo chicken dip recipe in an Instant Pot too.
And that’s it! An easy dip that will make your friends and family swoon any time.
If you love all things buffalo, also try my Easy Air Fryer Buffalo Chicken Wings, and my Buffalo Chicken Stuffed Sweet Potatoes.
For those times you’re looking for appetizers or party food to share with company, also try these out.
More Delicious Appetizers:
- Cream Cheese Stuffed Baby Bell Peppers
- Air Fryer Steak Bites
- Hummus Flatbread with Sun-Dried Tomatoes Spinach and Pesto
- 7-Layer Hummus Dip
- Gluten-Free Crispy Cheesy Flatbread
- Animal Style Fries
- Sweet Potato Rounds with Herbed Ricotta and Walnuts
- Steak and Sweet Potato Skillet with Peppers
- Loaded Sweet Potato Skins with Pecans, Chicken and Bacon
Enjoy this amazing creamy buffalo chicken dip with your favorite people!
Keep this on your hard drive for Super Bowl Sunday!
The BEST Buffalo Chicken Dip
Creamy, cheesy, spicy Buffalo Chicken Dip made slightly differently from the traditional recipe for a cleaner version that tastes even better! Serve it up at any holiday gathering or football party!
- 3 to 4 cups cooked chicken*
- 1 bunch green onion, chopped
- 1 cup feta cheese
- 1 cup avocado oil mayonnaise**
- 1/3 cup Frank’s Red Hot Original Hot Sauce***
- 1 Tbsp yellow mustard
- 3 cloves garlic, minced
- 1 tsp onion powder
- 2 tsp dried dill
- ½ tsp dried parsley
- ½ tsp celery seeds
- ½ tsp sea salt
- ¼ tsp black pepper
1. Preheat the oven to 375 degrees Fahrenheit.
2. Stir together the ingredients for the sauce (mayonnaise, hot sauce, mustard, garlic, onion powder, dried dill, dried parsley, celery seeds, black pepper and sea salt) in a small bowl or large measuring cup until everything is combined.
3. Add the shredded chicken, green onions, and feta cheese to a large mixing bowl.
4. Pour the creamy sauce mixture into the bowl and stir well until everything is combined.
5. Transfer the buffalo chicken mixture to a small casserole dish or oven safe dish (an 8-inch or 9-inch square pan works, or a 10-inch cast iron skillet).
6. Bake for 30 to 40 minutes, or until the top is lightly golden-brown and the mixture is nice and bubbly.
7. Serve buffalo chicken dip with celery stick, carrot sticks, tortilla chips, or chips of choice. It is even great with pita bread or flatbread!
*Use leftover cooked and shredded chicken, rotisserie chicken, or poach two large raw chicken beasts and shred them.
**You can use your favorite brand of mayo here. I stick with avocado oil mayo for a canola oil-free version.
***Increase the amount of sauce you use depending on how spicy you want your dip.
Store any leftover dip in an airtight container in the refrigerator for up to 5 days.
Nutrition InformationYield 10 Serving Size 1 Serving (of 10)
Amount Per Serving Calories 230Total Fat 24gCarbohydrates 1gProtein 15g
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Saturday 24th of September 2022
I noticed you did not want to use canola oil & I was wondering why. I am extremely sensitive to canola oil & get diarrhea from it. Wondering if other people do also, it seems to be in everything these days. I have done some research on it & turns out the original plant is highly toxic to humans so they genetic modified it so the poison is lower & ok for humans....really? It's in everything now so how much of this crap is getting into our system ? I do not trust this stuff at all! Fyi it mostly comes from Canada. Thanks, Laurie
Monday 26th of September 2022
Hi Laurie! I haven't had the same reaction with canola oil, but that doesn't surprise me at all...it's pretty nasty stuff! The reason I don't use canola oil mayo is because it tends to be a high-inflammatory food and can cause inflammation in the body for upwards of 2 to 3 days (depending on the dose). Like you, I just don't think it's worth it :)