Name: Topgolf Buffalo Chicken Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 rotisserie chicken, skin and bones removed, shredded; 1 ranch seasoning packet; 1 teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; 8 ounces cream cheese; ½ cup ranch dressing; ½ cup blue cheese dressing; 1 cup Frank’s RedHot sauce; ½ cup pepper jack cheese, shredded (for the dip); ½ cup mild cheddar cheese, shredded (for the dip); ½ cup green onions, chopped (for the dip); ½ cup shredded cheese blend (for topping); 2 tablespoons green onions, chopped (for garnish)

Jump to Recipe

If you’ve ever ordered the Buffalo Chicken Dip at Topgolf -especially the fan-favorite version served at the Panama City Beach location -you know exactly why it disappears within minutes of hitting the table.

This homemade Buffalo Chicken Dip recreates that same crave-worthy combination: tender shredded rotisserie chicken, tangy cream cheese, a double hit of ranch and blue cheese dressing, and a generous pour of Frank’s RedHot, all baked until bubbly and golden.

It’s the ultimate make-ahead party appetizer for game day, tailgates, or a casual night in with friends -no golf simulator required, just a baking dish and about 40 minutes.

Table of Contents

What Does Buffalo Chicken Dip Taste Like?

This dip delivers bold, tangy, and creamy flavor in every scoop. The cream cheese base is rich and smooth, while ranch and blue cheese dressing add layers of herby, savory depth.

Frank’s RedHot brings that classic vinegary buffalo heat -noticeable but balanced, not overwhelming. Melted pepper jack and cheddar cheese create a gooey, stretchy texture, and the shredded rotisserie chicken adds satisfying, hearty bites throughout.

Fresh green onions on top add a subtle sharp bite and a pop of color. Every spoonful is warm, cheesy, spicy, and completely addictive.

Ingredients & Kitchen Equipment

Ingredients

1 rotisserie chicken, skin and bones removed, shredded
1 ranch seasoning packet
1 teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
8 ounces cream cheese
½ cup ranch dressing
½ cup blue cheese dressing
1 cup Frank’s RedHot sauce
½ cup pepper jack cheese, shredded (for the dip)
½ cup mild cheddar cheese, shredded (for the dip)
½ cup green onions, chopped (for the dip)
½ cup shredded cheese blend (for topping)
2 tablespoons green onions, chopped (for garnish)

Kitchen Utensils

Large mixing bowl
Two forks or clean hands (for shredding chicken)
Cutting board and knife
Measuring cups and spoons
Baking dish or cast iron skillet
Rubber spatula or large spoon
Cheese grater (if cheese isn’t pre-shredded)
Oven mitts

Preparation Time, Cooking Time & Servings

Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6–8 (as an appetizer)
Difficulty: Easy

How to Make Buffalo Chicken Dip

Step 1 -Prep the Cheese and Onions

Shred the pepper jack and cheddar cheese if not already pre-shredded, and finely chop the green onions. Having everything prepped ahead makes assembly quick and mess-free.

Step 2 -Shred the Rotisserie Chicken

Remove the skin and bones from the rotisserie chicken, then shred the meat into bite-sized pieces using two forks or your hands.

Step 3 -Season the Chicken

Place the shredded chicken in a large bowl. Add the ranch seasoning packet, black pepper, onion powder, and garlic powder, then mix thoroughly to coat the chicken evenly.

Step 4 -Build the Dip Base

Add the cream cheese, ranch dressing, blue cheese dressing, Frank’s RedHot sauce, pepper jack cheese, cheddar cheese, and chopped green onions to the bowl with the seasoned chicken.

Step 5 -Mix and Set Aside

Stir everything together until fully combined into a smooth, creamy mixture, then set the bowl aside while you prep the baking dish.Letting the cream cheese soften to room temperature beforehand makes this step much easier and results in a smoother, lump-free dip.

Step 6 -Prep the Pan

Lightly grease a baking dish or cast iron skillet to prevent sticking and make serving easier.

Step 7 -Assemble the Dip

Pour the buffalo chicken mixture into the prepared pan and spread it into an even layer. Top with the shredded cheese blend.

Step 8 -Bake Until Bubbly

Bake at 375°F (190°C) for 25–30 minutes, or until the dip is bubbling around the edges and the cheese on top is fully melted.

Step 9 -Cool Slightly

Let the dip rest for a few minutes after baking. This allows it to set slightly, making it easier to scoop and preventing burnt tongues.

Step 10 -Garnish and Serve

Top with chopped green onions and serve warm with tortilla chips, crackers, or toasted bread.

Customization & Serving Ideas for Buffalo Chicken Dip

1. Try the High-Protein Version

Swap some of the cream cheese for plain Greek yogurt and lean more heavily on the shredded chicken. This lightens up the dip while boosting the protein content, without sacrificing that classic creamy texture.

2. Go Low-Carb with Veggie Dippers

Skip the chips and serve this buffalo chicken dip with celery sticks, carrot sticks, or cucumber slices instead. It’s a great way to enjoy the same bold flavor in a lower-carb, gluten-free-friendly format.

3. Adjust the Heat Level

Prefer it milder? Reduce the Frank’s RedHot to ½ cup and add a bit more ranch dressing to balance it out. Want it spicier? Add a dash of cayenne pepper or a splash of extra hot sauce for real heat-seekers.

4. Swap the Cheese Blend

While pepper jack and cheddar are classic choices, try mozzarella for extra stretch, Monterey jack for a milder melt, or a smoked gouda for a deeper, smoky flavor twist on the traditional recipe.

5. Use a Different Chicken Base

No rotisserie chicken on hand? Grilled or poached chicken breast, shredded and seasoned, works just as well. Canned chicken is also a convenient pantry-friendly substitute for a last-minute party dip.

6. Turn Leftovers into New Meals

Repurpose leftover dip as a filling for quesadillas, stuffed baked potatoes, or buffalo chicken sliders. It also makes a fantastic omelet filling for a spicy weekend brunch.

7. Build a Full Game Day Spread

Serve this dip alongside a variety of dippers -tortilla chips, celery, crackers, and toasted baguette slices -as part of a larger appetizer board. For an even more impressive game day table, include our air fryer breaded chicken wings recipe alongside the dip for another crispy, crowd-pleasing appetizer. It’s the same crowd-pleasing pick people order at Topgolf, perfect for watching sports or hosting friends.

Tips for the Perfect Buffalo Chicken Dip

1. Use Rotisserie Chicken for Convenience

A store-bought rotisserie chicken saves time and adds great flavor since it’s already well-seasoned and juicy. It’s the easiest way to get tender shredded chicken without cooking meat from scratch.

2. Soften the Cream Cheese First

Let the cream cheese sit at room temperature for 20–30 minutes before mixing. Cold cream cheese is difficult to combine smoothly and can leave lumps throughout the dip.

3. Shred Chicken into Bite-Sized Pieces

Avoid shredding the chicken too finely -bite-sized pieces hold up better during baking and give the dip a heartier, more satisfying texture in every scoop.

4. Taste and Adjust the Sauce Ratio

Buffalo sauce brands vary in heat and tanginess. Taste the mixture before baking and adjust the hot sauce, ranch, or blue cheese dressing to match your personal spice preference.

5. Grate Cheese Fresh When Possible

Freshly grated cheese from a block melts more smoothly than pre-shredded bags, which often contain anti-caking agents that can make the dip’s texture slightly grainy.

6. Use a Shallow, Wide Baking Dish

A wide, shallow dish maximizes surface area, giving you more bubbly, golden-brown cheese on top relative to the amount of dip -the best part of any baked dip.

7. Let It Rest Before Serving

Resist the urge to serve immediately out of the oven. Letting the dip cool for 5–10 minutes helps it set slightly, making it thicker, easier to scoop, and less likely to burn your mouth.

Storage & Reheating Guidance

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through and bubbly, or microwave in short bursts, stirring between each. Freezing is not recommended, as the cream cheese and dressings can separate when thawed.

Frequently Asked Questions About Buffalo Chicken Dip

Here, we’ve got you covered with some common questions that people often ask.

Can I make buffalo chicken dip ahead of time?

Yes. You can assemble the dip completely, cover it, and refrigerate it for up to 24 hours before baking. When ready to serve, simply bake as directed, adding a few extra minutes if baking straight from the refrigerator.

Can I use canned chicken instead of rotisserie chicken?

Absolutely. Canned chicken is a convenient substitute when you’re short on time. Drain it well and shred it slightly with a fork before mixing it into the seasoned dip base for the best texture.

Can I make this in a slow cooker instead of the oven?

Yes. Combine all the ingredients directly in the slow cooker and cook on low for 2–3 hours, stirring occasionally, until hot and fully melted. This method is especially convenient for parties, since the slow cooker also keeps the dip warm for serving.

Is buffalo chicken dip very spicy?

This recipe has a moderate, well-balanced heat level thanks to the mix of Frank’s RedHot, ranch, and blue cheese dressing. If you prefer it milder, simply reduce the amount of hot sauce. For more heat, add extra hot sauce or a pinch of cayenne pepper.

Can I freeze buffalo chicken dip?

Freezing is not recommended. The cream cheese and dressing-based sauce can separate and turn grainy or watery once thawed, affecting the dip’s smooth, creamy texture.

What can I serve with buffalo chicken dip besides chips?

This dip pairs well with celery sticks, carrot sticks, cucumber slices, toasted baguette slices, crackers, or pretzel bites. For a low-carb option, stick with fresh vegetables instead of chips or bread.

Can I make this without blue cheese dressing?

Yes. If you’re not a fan of blue cheese, simply replace it with an equal amount of ranch dressing for an all-ranch version. The dip will be slightly milder in flavor but still delicious.

Why is my dip watery or runny?

This usually happens if the cream cheese wasn’t fully softened before mixing, or if the dip wasn’t baked long enough for the cheeses to fully melt and bind together. Make sure to bake until visibly bubbly throughout, not just around the edges.

Yield: 8