Game Day Buffalo Chicken Dip
Game Day Buffalo Chicken Dip
A creamy, spicy, ultra-satisfying buffalo chicken dip made with pasture-raised chicken, real cheese, and clean ranch + hot sauce. It’s classic game-day comfort food — upgraded with ingredients that actually support satiety and don’t leave you feeling wrecked after halftime.
Game Day Buffalo Chicken Dip (The one that disappears before halftime)
There are two types of Super Bowl snacks:
the ones you think you’ll have leftovers of, and
buffalo chicken dip.
This is firmly in category #2.
It’s creamy, spicy, salty, scoopable, and hits that perfect “game day comfort food” vibe — but built with the same standards you and I care about: pasture-raised chicken from a local farm, quality dairy, and sauces that don’t sneak in junk oils or mystery ingredients.
And if you’re serving it with MASA Original chips, you’re already doing it right. They hold up, they don’t crumble immediately, and they’re the perfect vehicle for a dip that’s honestly more like a meal.
The problem with most buffalo chicken dip…
Classic buffalo chicken dip is usually delicious… but the ingredient list is where things go off the rails:
highly refined oils (seed oils everywhere)
lower-quality chicken
ultra-processed dressings
“cheese products” instead of real cheese
So you end up with something that tastes great in the moment, but leaves people feeling heavy, bloated, and weirdly hungry again 30 minutes later.
The goal with this recipe was simple:
Keep it classic. Keep it crowd-pleasing. Upgrade the ingredients so it actually loves you back.
What makes this version “healthy” (without tasting healthy)
I’m not trying to turn buffalo chicken dip into a boring salad.
This is still rich. Still indulgent. Still very much Super Bowl food.
But here’s what changes when you use real ingredients:
Better chicken = better dip
Using pasture-raised, corn- and soy-free chicken isn’t just a label flex — it affects taste and how you feel after eating it. The flavor is cleaner and richer, and you’re starting with a protein that’s actually worth building a recipe around.
No seed-oil bombs
A lot of dips quietly become a seed-oil delivery system because the dressing is basically soybean oil with seasonings.
Using Primal Kitchen Ranch keeps the flavor people want, while keeping the ingredient list way more aligned with real-food standards.
The “satisfying” factor is real
This dip is built on:
high-quality protein from chicken
fat from cream cheese + raw cheese + butter/ghee
So it actually satisfies. People eat it, enjoy it, and don’t immediately start searching for the next snack.
How to make buffalo chicken dip (step-by-step)
This is one of those recipes you can make while still watching the game — and it’s basically foolproof.
Step 1: Preheat + prep your dish
Set your oven to 375°F. Grab a small baking dish or cast iron skillet and lightly grease it.
Step 2: Make the creamy base
In a bowl, mix together:
softened cream cheese
melted butter or ghee
You’re looking for a smooth, creamy mixture. If your cream cheese is still cold, it’ll fight you — so letting it soften first makes everything easier.
Step 3: Fold in the good stuff
Add your shredded chicken and most of the shredded cheese, plus the seasonings (garlic powder, onion powder, smoked paprika if you want that extra depth).
At this point, taste it.
This is where you decide if you want:
more heat (add more hot sauce)
more tang (a splash more ranch)
more salt (a pinch goes a long way)
Step 4: Bake until bubbly
Spread it into your dish, top with the rest of the cheese, and bake 20–25 minutes.
When it’s done, it should be bubbling around the edges and lightly golden on top.
Step 5: Optional broil for the “wow” top
If you want that browned, slightly crispy cheese top (highly recommend), broil for 1–2 minutes. Don’t walk away — it goes fast.
Step 6: Rest + serve
Let it sit for 5 minutes before serving. It thickens up and scoops way better.
Top with chopped chives or green onions if you want a little freshness and color.
Then set out the MASA Original chips and watch it disappear.
My favorite “make it even better” tweaks
If you want to level it up without complicating it:
Use chicken thighs (more flavor, stays juicy)
Mix cheddar + Monterey Jack for the best melt
Add a tiny pinch of smoked paprika even if you think you don’t like paprika — it makes it taste more “restaurant”
Sprinkle green onions on top for a fresh bite that cuts the richness
Make-ahead + leftovers
This is also one of the best “host brain” recipes because it’s easy to prep early.
You can assemble the whole thing, cover it, and refrigerate up to 24 hours ahead. Then bake it fresh right before people arrive.
Leftovers keep well for up to 3 days, and it reheats great in the oven or skillet.
(Just know: leftovers are rare.)
Game Day Buffalo Chicken Dip
Creamy, spicy, and ridiculously scoopable — made with pasture-raised chicken, shredded cheese, and Primal Kitchen Ranch + hot sauce for that classic game-day flavor without the junk. Perfect for the Super Bowl (and it disappears fast).
Ingredients
Instructions
- Preheat. Preheat the oven to 375°F. Lightly grease a small baking dish or use a cast iron skillet.
- Mix the base. In a large bowl, stir together the softened cream cheese, ranch dressing, hot sauce, and melted butter until smooth.
- Add chicken + cheese. Fold in the shredded chicken, garlic powder, onion powder, smoked paprika (if using), and 1 cup of the shredded cheese. Taste and add salt and/or more hot sauce if needed.
- Bake. Transfer to your dish, top with the remaining 1/2 cup cheese, and bake 20–25 minutes until bubbling and lightly browned around the edges.
- Broil (optional). For a golden top, broil for 1–2 minutes — watch closely so it doesn’t burn.
- Finish + serve. Rest 5 minutes to thicken, then top with green onions/chives if you want. Serve warm with MASA Original chips. (code CRAIG 25% off)
Notes & Substitutions
- Best chicken: Thighs stay juicier than breasts, but either works great.
- Heat level: Start at 1/2 cup hot sauce for medium heat. Go up to 2/3 cup for spicier.
- Texture fix: If it thickens too much after cooling, stir in a splash more ranch and re-warm.
- Make-ahead: Assemble up to 24 hours ahead, cover, refrigerate, then bake fresh.
- Leftovers: Refrigerate up to 3 days. Reheat in the oven or a skillet for best texture.
Shop Our Kitchen
These are the exact tools + ingredients we use to make this Real-Food Buffalo Chicken Dip — from pasture-raised chicken prep to the clean ranch, hot sauce, and sturdy chips for scooping. Includes Amazon and affiliate links (at no extra cost to you).
Cast Iron Always Pan
Perfect for baking buffalo chicken dip — heats evenly, stays hot on the table, and gives you that bubbling, golden top.
Stainless Mixing Bowl Set
Ideal for mixing the creamy base and folding in shredded chicken — no plastic, no lingering smells.
Hand Mixer (Optional)
Not required, but great if your cream cheese isn’t fully softened and you want a perfectly smooth base fast.
Primal Kitchen Ranch
Classic ranch flavor without seed oils or artificial junk — this is what keeps the dip creamy and clean.
Primal Kitchen Hot Sauce
Look for peppers, vinegar, and salt. No seed oils, no sugar — just heat and flavor.
MASA Original Chips
Thick, sturdy, and perfect for scooping — these hold up to a creamy dip without breaking mid-scoop.
Macros + Nutrition (Per Serving)
Approximate values for one serving (about 1/6–1/8 of the total dip), based on the recipe as written: pasture-raised shredded chicken, full-fat cream cheese, Primal Kitchen ranch dressing, hot sauce, shredded cheese, and butter/ghee. Values will vary depending on the cut of chicken, exact cheese blend, ranch amount, and how spicy you make it.
| Nutrient | Amount |
|---|---|
| Calories | ~300 |
| Protein | ~18 g |
| Carbs | ~3 g |
| Sugar | ~1 g |
| Fat | ~24 g |
| Saturated Fat | ~12 g |
| Fiber | ~0 g |
| Sodium | ~650–750 mg |
Note: This buffalo chicken dip is naturally low-carb and high in protein and fat, making it far more satiating than most conventional party dips. Using pasture-raised chicken, real cheese, and a clean ranch dressing helps keep this from becoming a seed-oil–heavy, ultra-processed snack. Sodium will vary most depending on the hot sauce and cheese you choose, so adjust to taste — especially if serving alongside salty chips.
FAQ
Yes — it’s one of the best make-ahead party recipes. Assemble everything in your baking dish, cover, and refrigerate up to 24 hours ahead. When you’re ready, bake at 375°F until hot and bubbly (you may need to add 5–8 minutes if it’s going in cold from the fridge).
Either works, but we love chicken thighs for this because they stay juicier and add more flavor. Breasts are great too — just don’t overcook them or the dip can feel drier. Rotisserie-style chicken works in a pinch, but using pasture-raised, corn- and soy-free chicken is a big upgrade for taste and quality.
It’s adjustable. The recipe as written (about 1/2 cup hot sauce) lands around medium heat for most people. If you want it milder, start with 1/3 cup. If you want that “buffalo burn,” bump it up to 2/3 cup and/or add a pinch of cayenne.
Yep. Ranch is classic, but you can swap in full-fat Greek yogurt or sour cream for a tangy, creamy result. If you use Greek yogurt, keep the heat a little lower and avoid overbaking, since yogurt can separate if cooked too aggressively.
A mix of sharp cheddar + Monterey Jack is the sweet spot: great flavor, great melt. If you want it extra stretchy, add a little mozzarella — just keep some cheddar in there for that bold taste. And if you can, shred your own — it melts better and avoids anti-caking agents.
Totally normal — as it cools, the cheese and cream cheese firm up. Stir in a splash of ranch (or a tablespoon or two of hot water) and re-warm. If you’re serving it for a while, a small slow cooker on low/warm keeps it scoopable.
Yes. Add everything to a slow cooker and cook on low for 1 1/2–2 hours, stirring occasionally, until melted and creamy. Then keep on warm for serving. If you still want that golden top, you can transfer to a dish and broil for a minute.
Keep it simple: look for peppers + vinegar + salt as the base. Most classic hot sauces are already pretty clean, but it’s still worth checking labels for added sugar or unnecessary fillers. Choose one you genuinely love the taste of — it’s the main flavor driver.
Our favorite is MASA Original chips because they’re sturdy and scoop like a champ. You can also serve it with sliced bell peppers, cucumber rounds, celery, or even baked potato wedges if you want a heartier option.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until hot, or warm gently in a skillet over low heat, stirring occasionally. If it seems too thick, add a splash of ranch to bring it back to life.
