Creamy Buffalo Chicken Dip No Ranch

Game day has always been my excuse to make the cheesiest, most indulgent appetizers. I’ll spend hours planning the snack spread, but I draw the line at running to the store for packets of ranch seasoning mix. I keep my pantry stocked with spices I actually use year-round, so I can whip up a buffalo chicken dip without relying on those little packets.

That’s why this no-ranch version has become my go-to for parties. I use simple seasonings like garlic powder and smoked paprika to get that savory, tangy flavor everyone expects. The yogurt adds the creamy tang that ranch usually provides, without the weird dried herbs that never quite mix in properly.

Love buffalo chicken dip but hate making special ingredient runs? This recipe is for you. Want something you can make with what’s already in your kitchen? Same. Honestly, once you try this version, you won’t miss the ranch packets at all.

What Kind of Chicken Should I Use?

The great thing about this buffalo chicken dip is that you have plenty of options when it comes to the chicken. Rotisserie chicken from the grocery store is probably the easiest route – just shred it up and you’re ready to go. If you have leftover cooked chicken breast or thighs sitting in your fridge, those work perfectly too. You can even poach some chicken breasts in water or broth for about 15-20 minutes if you’re starting from scratch. Whatever method you choose, just make sure your chicken is fully cooked and shredded into bite-sized pieces so it mixes well with all that creamy, spicy goodness.

Options for Substitutions

This dip is pretty forgiving, so here are some swaps you can make based on what you have:

• Chicken: Rotisserie chicken is the easiest option, but you can use leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. Shred it well before mixing.
• Yogurt: Greek yogurt works great here, but you can swap it with sour cream for a richer dip. Regular yogurt is fine too, just make sure it’s plain and not flavored.
• Buffalo sauce: Frank’s RedHot is the classic choice, but any buffalo or hot sauce brand will work. Just taste as you go since heat levels vary between brands.
• Cream cheese: Make sure to use full-fat cream cheese for the best texture. Light or fat-free versions can make the dip watery and less creamy.
• Mozzarella and cheddar: You can use all of one cheese if that’s what you have, or try Monterey Jack, Colby Jack, or pepper jack for a different flavor. Just keep the total amount around 1 1/4 cups.
• Green onions: If you don’t have green onions, you can skip them or use a tablespoon of finely chopped regular onion or chives instead.

Watch Out for These Mistakes While Baking

The biggest mistake people make with buffalo chicken dip is adding cold cream cheese straight from the fridge, which creates lumps that never fully blend into the dip – make sure your cream cheese is softened to room temperature for at least 30 minutes before mixing.

Another common error is skipping the broiling step at the end, which gives you that bubbly, golden cheese top that makes this dip so appealing.

Watch your dip carefully during those final 2-3 minutes under the broiler since the cheese can go from perfectly browned to burnt in seconds, and don’t forget to let it cool for about 5 minutes before serving so guests don’t burn their mouths on the piping hot mixture.

For extra flavor, try shredding your own rotisserie chicken instead of using pre-cooked chicken, as it adds more moisture and taste to the final dish.

What to Serve With Buffalo Chicken Dip?

This dip is all about having the right dippers on hand, and tortilla chips are always my go-to since they’re sturdy enough to scoop up all that cheesy goodness. Celery and carrot sticks are perfect if you want something fresh and crunchy to balance out the richness of the dip, plus they give you that classic buffalo wing vibe. I also love serving it with crackers like Ritz or Club crackers, or even some toasted baguette slices if I’m feeling fancy. For game day or parties, set out a mix of all these options so everyone can pick their favorite way to dig in.

Storage Instructions

Store: Keep your buffalo chicken dip in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together, so don’t be afraid to make it ahead for your next party or game day.

Freeze: You can freeze this dip for up to 2 months in a freezer-safe container. Just know that the texture might be slightly different when you thaw it because of the cream cheese and yogurt, but it still tastes great.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until it’s hot and bubbly again. You can also use the microwave in 30-second intervals, stirring in between, until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 110-125 g
• Fat: 110-120 g
• Carbohydrates: 20-28 g

Ingredients

For the dip base:

• 3 cups chicken (shredded into 1/2-inch pieces for better distribution)
• 8 oz cream cheese (room temperature, about 70°F for easier mixing)
• 3/4 cup buffalo sauce (I use Frank’s RedHot for the classic flavor)
• 1/2 cup yogurt (I prefer Fage 5% for a richer, creamy texture)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 cup mozzarella cheese

For the assembly:

• 3/4 cup cheddar cheese (I like Tillamook sharp cheddar for a bolder bite)
• 1 tbsp green onions

Step 1: Prepare Mise en Place and Preheat

• Oven preheated to 400°F
• 8 oz cream cheese
• 3 cups chicken

Preheat your oven to 400°F.

While it heats, ensure your cream cheese is at room temperature (this is crucial for smooth mixing without lumps).

Shred your chicken into ½-inch pieces for even distribution throughout the dip, and measure out all your spices into a small bowl so they’re ready to add.

Step 2: Build the Creamy Base

• 8 oz cream cheese
• 3/4 cup buffalo sauce
• 1/2 cup yogurt
• 3 cups shredded chicken

In a large mixing bowl, combine the room-temperature cream cheese, buffalo sauce, and yogurt.

Stir vigorously until the mixture is smooth and well-blended with no cream cheese lumps.

The yogurt adds tang and keeps the dip from being too heavy—I prefer Fage 5% because it creates a richer texture than thinner yogurts.

Once smooth, fold in the shredded chicken until evenly distributed throughout.

Step 3: Season and Add Cheese

• Creamy chicken mixture from Step 2
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 cup mozzarella cheese

Add the spice blend (salt, pepper, garlic powder, onion powder, and smoked paprika) to the creamy chicken mixture and stir thoroughly to distribute the flavors evenly.

Fold in the mozzarella cheese until fully incorporated.

The mozzarella melts into the dip and creates a silky texture, while the smoked paprika adds subtle depth to complement the buffalo heat.

Step 4: Transfer to Skillet and Top with Cheddar

• Buffalo chicken mixture from Step 3
• 3/4 cup cheddar cheese
• Oven-safe skillet or baking dish

Pour the buffalo chicken mixture into a 10-inch cast iron skillet or similar oven-safe dish, spreading it into an even layer.

Top generously with the cheddar cheese, covering the surface completely.

I use Tillamook sharp cheddar because it brings a bold, slightly tangy flavor that cuts through the richness of the cream cheese and yogurt base.

Step 5: Bake Until Heated Through

• Prepared dip in skillet from Step 4

Place the skillet in the preheated 400°F oven and bake for 20-25 minutes, until the mixture is bubbling around the edges and the cheddar cheese is melted but not yet browned.

The dip should be hot throughout but the cheese on top should still look relatively pale—this gives you the best texture for the broiling step coming next.

Step 6: Broil for a Golden Finish

• Baked dip from Step 5

Move the skillet to the broiler and broil for 2-3 minutes, watching carefully to prevent burning.

You want the cheddar to turn golden brown and slightly charred in spots for added flavor and texture.

Remove from the broiler immediately once it reaches that golden stage—broilers heat quickly and can scorch the dip in seconds.

Step 7: Garnish and Serve

• Finished dip from Step 6
• 1 tbsp green onions
• Tortilla chips and celery for serving

Remove the dip from the broiler and let it cool for 1-2 minutes.

Sprinkle the fresh green onions over the top for color and a fresh onion bite that contrasts nicely with the rich, spicy dip.

Transfer to a serving board or leave in the skillet and serve immediately with tortilla chips, celery sticks, or your preferred dippers.

Creamy Buffalo Chicken Dip No Ranch

Delicious Creamy Buffalo Chicken Dip No Ranch recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6.5 cups of dip

Calories 1625 kcal

Ingredients

  

For the dip base::

• 3 cups chicken (shredded into 1/2-inch pieces for better distribution)
• 8 oz cream cheese (room temperature, about 70°F for easier mixing)
• 3/4 cup buffalo sauce (I use Frank's RedHot for the classic flavor)
• 1/2 cup yogurt (I prefer Fage 5% for a richer, creamy texture)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 cup mozzarella cheese

For the assembly::

• 3/4 cup cheddar cheese (I like Tillamook sharp cheddar for a bolder bite)
• 1 tbsp green onions

Instructions

 

• Preheat your oven to 400°F. While it heats, ensure your cream cheese is at room temperature (this is crucial for smooth mixing without lumps). Shred your chicken into ½-inch pieces for even distribution throughout the dip, and measure out all your spices into a small bowl so they're ready to add.
• In a large mixing bowl, combine the room-temperature cream cheese, buffalo sauce, and yogurt. Stir vigorously until the mixture is smooth and well-blended with no cream cheese lumps. The yogurt adds tang and keeps the dip from being too heavy—I prefer Fage 5% because it creates a richer texture than thinner yogurts. Once smooth, fold in the shredded chicken until evenly distributed throughout.
• Add the spice blend (salt, pepper, garlic powder, onion powder, and smoked paprika) to the creamy chicken mixture and stir thoroughly to distribute the flavors evenly. Fold in the mozzarella cheese until fully incorporated. The mozzarella melts into the dip and creates a silky texture, while the smoked paprika adds subtle depth to complement the buffalo heat.
• Pour the buffalo chicken mixture into a 10-inch cast iron skillet or similar oven-safe dish, spreading it into an even layer. Top generously with the cheddar cheese, covering the surface completely. I use Tillamook sharp cheddar because it brings a bold, slightly tangy flavor that cuts through the richness of the cream cheese and yogurt base.
• Place the skillet in the preheated 400°F oven and bake for 20-25 minutes, until the mixture is bubbling around the edges and the cheddar cheese is melted but not yet browned. The dip should be hot throughout but the cheese on top should still look relatively pale—this gives you the best texture for the broiling step coming next.
• Move the skillet to the broiler and broil for 2-3 minutes, watching carefully to prevent burning. You want the cheddar to turn golden brown and slightly charred in spots for added flavor and texture. Remove from the broiler immediately once it reaches that golden stage—broilers heat quickly and can scorch the dip in seconds.
• Remove the dip from the broiler and let it cool for 1-2 minutes. Sprinkle the fresh green onions over the top for color and a fresh onion bite that contrasts nicely with the rich, spicy dip. Transfer to a serving board or leave in the skillet and serve immediately with tortilla chips, celery sticks, or your preferred dippers.