This creamy, oven-baked Buffalo Chicken Dip is my go-to easy, crowd-pleasing appetizer made with shredded chicken, buffalo sauce, cottage cheese, and Greek yogurt for a lighter, ultra-creamy twist that’s perfect for entertaining, game day spreads, and Super Bowl parties. It also works great for meal prep and can be enjoyed all week as a quick snack with veggie sticks or served over rice for an easy, flavorful lunch.

If you’re hosting friends, family, or pulling together a last-minute snack board for a game day watch party, this buffalo chicken dip is exactly the kind of recipe I love to lean on. You just blend the base, stir in the chicken and cheese, and bake until hot and bubbly, which makes it ideal for stress-free entertaining. I usually serve it with tortilla chips, pretzel crisps, and a big tray of crunchy veggies like celery, carrots, and mini bell peppers so everyone can scoop their way.

What I love most about this recipe is how well it pairs with other appetizers on the blog when you’re building a full snack table. Add a pan of my viral charcuterie nachos, a variety of my quick party dips, and you’ve got a complete, crowd-approved lineup for game day or casual entertaining at home. This buffalo chicken dip holds well in the oven, reheats beautifully, and always disappears fast, which is exactly what I look for when I’m hosting and still want time to actually enjoy the game with everyone.

How to Make

Blend cottage cheese, Greek yogurt, buffalo sauce, and ranch dressing until smooth and creamy.

In a bowl, mix shredded chicken + shredded cheese. Pour the blended buffalo mixture over and stir to coat. Taste and adjust buffalo, salt, or pepper.

Transfer to a baking dish and bake until hot and bubbly. Add extra cheese on top during the last 5 mins if you want it melty.

Drizzle with buffalo sauce, sprinkle with green onion and feta crumbles. Serve warm.

Tips and Tricks

• Blend the base until completely smooth. Taking an extra 10–15 seconds to fully blend the cottage cheese, Greek yogurt, buffalo sauce, and ranch is what gives this dip that classic ultra-creamy texture.
• Start with ½ cup buffalo sauce, then adjust. Buffalo sauces vary in heat, so taste after mixing and add more before baking if you want extra spice.
• Shred your own cheese when you can. Freshly shredded cheddar or Monterey Jack melts smoother and gives a creamier, better finish than pre-shredded cheese.
• Add extra cheese at the end for a melty top. Sprinkle more cheese on during the last 5 minutes of baking for that bubbly, game-day dip look.

How to Save and Store

Let the buffalo chicken dip cool completely, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat in the microwave in 30–45 second bursts, stirring in between, until warmed through. You can also reheat in the oven at 350°F for about 10–15 minutes, or until hot and bubbly again.

If you’re prepping for entertaining or a game day spread, you can assemble the dip (unbaked), cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes to the bake time if needed.

I don’t recommend freezing this dip. The cottage cheese and Greek yogurt base can change texture once thawed and won’t be as creamy.

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If you make the Buffalo Chicken Dip, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!