Buffalo Chicken Fire Dip

If you love bold, spicy flavors and easy crowd-pleasing snacks, this Buffalo Chicken Fire Dip is about to be your new go-to appetizer.  It’s creamy, a little spicy, and packed with classic buffalo chicken flavor.  Perfect for game day, fight night, or anytime you need a warm scoopable dip that disappears fast, this recipe comes together with simple ingredients and zero fuss.  I like to set it out with a big bowl of tortilla chips and some celery sticks and let people dig in while we watch the game and hang out.  

This recipe is an “oldie but goody”!  I first learned about it from my friend Kristine in college.  She brought it to one of our holiday parties, and I just loved it!  I’ve changed the recipe a bit since then, but at its essence, it’s the same.   I start with shredded chicken breast cooked in Frank’s Buffalo sauce, stir it into sauteed onions and red peppers, then finish it off with softened cream cheese and an extra splash of Buffalo wing sauce.  That’s it- simple and so good.  

Ingredients for Buffalo Chicken Dip Recipe:

Onion

1/2 of a small yellow onion.  Finely dice the onion into very small pieces.  I like to use yellow onion, but white onion or even red onion would be fine here.  

Bell Pepper

1/2 of a bell pepper.  Any variety of pepper will work.  I personally prefer red, but green, yellow, or orange will also be ok in the recipe.  Be sure to finely dice the pepper.  

Butter

2 tablespoons of butter.  

Cream Cheese

1 block of cream cheese.  I recommend only using full-fat cream cheese, not low-fat or nonfat.  Those don’t melt and combine as well.   Softened the cream cheese to room temperature. This helps it incorporate into the dip more easily.  

Chicken Breast

1 chicken breast, cooked and shredded.  There are a few chicken options.  

One, you can pick up a rotisserie chicken and shred the breasts yourself.  Second, there is also pre-cooked chicken in the deli department of most grocery stores that you can buy.  My preferred method is to use a slow cooker or crock pot.  Add the breast of chicken to a slow cooker, add 1/2 cup of Frank’s Buffalo sauce with 1/4 cup of water, and cook on high for 4 hours.  After 4 hours, shred the chicken in the slow cooker with 2 forks and mix with the liquid.  Remove from the slow cooker and set aside.  This can be done the day before to save time.  

Lastly, you can always bake the chicken breast in the oven.  Drizzle with olive oil and rub with salt and pepper.  Bake at 375 for about 35 minutes until cooked. Shred while warm and set aside.  

Frank’s Buffalo Sauce

1/4 cup of Frank’s Buffalo sauce.  Be sure to get the “Red Hot Wings- Buffalo” Sauce.  The other varieties are more like hot sauce.  This is the kind that you would use to coat buffalo wings.  It’s mild with a little bit of spice.  

Salt & Pepper

1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Options for serving the dip

• Tortilla chips, any brand will do, grab your favorite.  Corn chips (like Fritos), crackers, or pita chips also work well with this dip.  
• Celery sticks or carrot sticks 
• Diced jalapeno peppers sprinkled on top of the dip before serving for added heat.  
• Blue cheese crumbles over the top.
• Diced green onions sprinkled over the top of the dip before serving.

How to make shredded chicken:

For easy shredded chicken breast- add chicken breast, 1/2 cup of Frank’s Buffalo sauce, 1/4 cup of water, to a slow cooker and cook on high for 4 hours.  Shred chicken inside the slow cooker and mix with the sauce and juices. Set aside until ready to make the dip.  You can make the chicken a day in advance, cook, shred, and store it in an airtight container.  

If you don’t have a slow-cooker, you can bake the chicken breast as well.  Drizzle with a bit of olive oil and season with salt and pepper.  Bake at 375 degrees for 35 minutes.  Remove from the oven, and while still warm, use two forks to shred the chicken into small pieces. Once shredded, add 1/4 cup of Frank’s Buffalo sauce, stir to combine, and set aside until ready to make the dip.  

STEP-BY-STEP INSTRUCTIONS

Step 1: Sauté the veggies

Start by melting the butter in a cast-iron skillet or large pan over medium heat. Add the diced onion and bell pepper, along with the salt and pepper.  Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes.  

Step 2:  Warm the chicken

Add the shredded chicken breast to the skillet and stir it into the sauteed veggies. Cook for a few minutes, just until the chicken is warmed through and everything is evenly combined.  

Step 3:  Make it creamy

Lower the heat slightly and add the softened cream cheese.  Stir gently to combine cream cheese until it melts and coats the chicken and vegetables, creating a creamy base for the dip.  

Step 4:  Add the buffalo sauce

Pour in the Frank’s Buffalo sauce and stir until fully combined.  Taste and adjust with a little extra sauce if you like more heat.  

Step 5:  Serve warm

Serve the dip right out of the cast iron skillet, or transfer it to a serving bowl or mini slow cooker to keep it warm.  Set the dip out with tortilla chips and celery sticks and let everyone dig in!

If you’re looking for an easy buffalo chicken dip to add to your next party menu, this one checks all the boxes.  It’s a creamy dip with great flavor that’s perfect for everything from a casual get-together to the Super Bowl.  Serve it up as a game-day appetizer, set it out warm, and watch it disappear fast!  This is one recipe you’ll want to keep on repeat.