Creamy, spicy Cold Buffalo Chicken Dip that’s made without cream cheese is the PERFECT appetizer for any get-together or game day party. Better yet, this no-bake dip is served cold so you can easily make it ahead of time!
Table of Contents
How to Make Cold Buffalo Chicken Dip
This cold buffalo chicken dip recipe is such an easy appetizer to make and with just 5 ingredients, you’ll have it ready in no time! We’re skipping the cream cheese in this recipe to keep the consistency lighter since there’s no baking.
Honestly, the most time-consuming part is shredding the chicken… but, you’ve got options! From using a mixer to canned chicken, we’ll talk about some time-saving choices below to get your buffalo chicken dip done even faster if you need.
- Step 1 – Poach your chicken breasts. Trim your boneless, skinless chicken breasts of any excess fat. Place them in a pot and cover with water. Add two chicken or vegetable bouillon cubes to the water to give your chicken some flavor. If you don’t have any, simply add in some salt, pepper, garlic, and onion powder, and a bay leaf if you have one. Alternatively, you can use chicken broth instead of water.
Bring the water to a boil, and if needed, stir to break up the bouillon cubes. Turn the heat down to a simmer and continue to cook for about 25 minutes. Once your chicken is cooked (internal temp of 165°F), take it out and let it cool on a plate until it can be handled.
- Step 2 – Prepare the sauce. While your chicken cooks, you can get the Buffalo dip sauce ready by combining the sour cream, ranch dressing, and diced celery in a large bowl. Add a pinch of salt and garlic powder. Stir everything to combine.
What’s a pinch? 1/16 of a teaspoon, but we say a pinch because this doesn’t have to be precise; add more or less to your liking.
- Step 3 – Shred your chicken. Once your chicken is cooled, place the breasts on a cutting board and use a fork to pull the meat apart until you have thin shreds. Alternatively, you can use a stand or hand mixer to shred your chicken faster. (see below for more info)
No time to wait til cooled? Use two forks or a tong and a fork to help you “hold” the chicken while you shred.
- Step 4 – Finish the dip. Add your shredded chicken to your sauce and stir until all the chicken is coated. Pour the Buffalo chicken mixture into a bowl, garnish with a little more chopped celery and you’re done! You could also add some blue cheese crumbles if you’d like (I personally hate blue cheese so that’s why I keep it out!)
If you’re making this easy Buffalo Chicken Dip recipe ahead of time, omit the garnish, cover, and store it in the refrigerator. When ready to eat, give it a stir and add your diced celery and/or blue cheese crumbles.
Easiest Way to Shred Chicken
Bar none, the most shreddable, falls-apart-as-you-lift-it chicken, comes from an Instant Pot or Slow Cooker. But Instant Pot is faster so it wins! You can find instructions for Instant Pot here and Slow Cooker here. Shredded chicken is also great to make in larger batches and freeze for future use!
The second tip to shredding chicken easier is to use a stand or hand mixer. Yep! If you didn’t already know, you can use either one to help you shred chicken SUPER FAST! And that’ll make this easy recipe even easier!
Using a hand mixer is a great way to shred your chicken quickly. It can feel a tad harder to control and might be messier, but it’s truly very simple. And since more people have hand mixers over stand mixers, I found this video to show you how simple it is to do!
With a stand mixer, this is the easiest option. Use your blade attachment on a low speed for about 15 seconds or so and you’ll be amazed at how easy it is to shred chicken!
Ingredient Substitutions & Questions
Can I use Canned Chicken or a Rotisserie Chicken to make Buffalo Chicken Dip?
Yes, both canned chicken or store-bought rotisserie chicken work just as well in this recipe. Having said that, canned chicken does have a very particular taste to it and Buffalo Wing Sauce or Ranch Dressing will not quite mask that flavor. That’s not to say it’s bad, it still tastes good, it’s just different.
If using a rotisserie chicken, make sure you get a regular flavor chicken (i.e. don’t pick BBQ or Lemon Pepper as it will alter the delicious spicy Buffalo flavor of this dip.)
Can I use a packet of Ranch seasoning mix?
I haven’t tried this myself, but I suppose if you increase your sour cream so that you still have the same amount of wet ingredients, you could use a packet of Ranch seasoning mix. I don’t know how this will affect the flavor though. If you try it, let me know!
Ew, Celery. What else can I use?
Celery adds a little extra flavor and crunch, but it’s not going to make or break this Buffalo Chicken Dip. You can substitute green onions (scallions) or even crunchy bell peppers instead.
Can I add cheese? Most Buffalo Chicken Dips have cheese.
Most buffalo chicken dips are baked and served warm so the cheese is melted. Since this is a cold dip, I skip the cheese, though you can certainly add some if you’d like. Shredded cheddar cheese, colby jack cheese, pepper jack cheese, or Blue Cheese crumbles are all good options for mixing in. Blue Cheese could also simply be used as a garnish on top.
Which Hot Sauce is Best for This Dip?
For “Buffalo” anything we use either Crystal Hot Sauce or Franks Buffalo Wing Sauce. I’ve used both in my Cold Buffalo Chicken Dip and they are equally delicious. However, I prefer Franks for it’s thicker consistency which lends itself to making a creamier sauce. Check out this article by the Chicago Tribune comparing the top hot sauces!
What Dippers Should You Serve with This Delicious Appetizer?
My favorite dippers for Cold Buffalo Chicken Dip are Tostitos Scoops! Second fave is celery sticks. But here are a few more ideas of what to serve with this tasty dip:
- Pretzels
- Carrot sticks
- Ritz crackers
- Club crackers
- Bagel Chips
- Nothing – like actual buffalo chicken wings, this easy dip is delicious on its own!
Make Ahead Instructions
This Cold Buffalo Chicken Dip without Cream Cheese is the perfect appetizer to make ahead. Whether you’re planning your next party or just looking for an easy appetizer for a potluck, you can make this cold dip a day or two before and take it off your to-do list the day of. No worrying about baking or re-heating!
Though the dip will be good in the fridge for 3-5 days after making it, I suggest making it 1 or 2 days ahead max for the best flavor.
Store your chopped celery (garnish) in a separate container or storage bag with a little water to keep it fresh. If you plan to serve this buffalo dip with celery sticks, you might as well cut those up too! Cut celery does dry out quickly though. Keep cut celery covered in water, in a sealed container, stored in the fridge until ready to use. This will keep your celery hydrated and fresh.
When ready to serve, give the Buffalo Chicken Dip a stir, garnish with celery, and plate with dippers. That’s it, you’re done! Enjoy!
What To Do With Leftover Buffalo Chicken Dip
If you have leftover Cold Buffalo Chicken Dip, you can store it in the fridge for up to 5 days. The great thing about this recipe is you can take some out and much on it anytime you want! But if you’re like me and not great about eating leftovers, try re-purposing your buffalo chicken dip into other recipes! These are a few fantastic ways you can use up leftover dip:
- Layer onto some Buffalo Chicken Nachos
- Make easy Buffalo Chicken Pizza Rolls
- Load up some Buffalo Chicken Baked Potatoes
- Fold into Crispy Buffalo Chicken Wraps
- Stir into Mac & Cheese
FAQ
You can store buffalo chicken dip in an airtight container in the fridge for 3-5 days.
Yes, but it is meant to be eaten as a cold dip. This Buffalo Chicken Dip recipe is made without cream cheese or shredded cheese so though it is a creamy dip when eaten cold, it is more liquidy when heated compared to a traditional warm buffalo chicken dip.
Yes! Make it the day before and just give it a stir before serving. See additional notes in the post above.
Buffalo chicken dip is usually loaded with cream cheese and shredded cheddar cheese, making it delicious, but not so healthy. This cold dip is made without either and saves a ton of calories and grams of fat, WITHOUT sacrificing the flavor.
This easy dip recipe is perfect for football season, family gatherings, or your next potluck! Quick to make, easy to travel with, and perfect for sharing!
More Side Dishes for a Party
Loaded Potato Salad
Cucumber Barley Salad
Mint and Lime Watermelon Salad
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RECIPE CARD
Cold Buffalo Chicken Dip (without Cream Cheese)
10
servings10
minutes20
minutes30
minutesNo-Bake Cold Buffalo Chicken Dip made without cream cheese, is addictingly spicy, creamy, and easy to make ahead. The PERFECT game day appetizer.
Keep your screen from going dark while you cook
Ingredients
3 boneless skinless chicken breasts (about 2 lbs), which makes 4 packed cups of cooked, shredded chicken
2 cubes chicken or vegetable bouillon (or broth/seasonings as noted)
1/4 cup hot sauce (like Frank’s or Crystal)
1/3 cup ranch dressing
1 cup sour cream
1/8 tsp salt
1/8 tsp garlic powder
1/2 cup celery, diced (plus a little extra for garnish)
Tostitos scoops, celery sticks, etc. for scooping
Directions
- Poach your chicken breasts. Trim chicken breasts of any excess fat. Place them in a pot and cover with water, about 1 inch above breasts. Add two bouillon cubes (chicken or vegetable). Bring the water to a boil, stir to break up the bouillon cubes if needed. Turn the heat down to a simmer and continue to cook for about 20-25 minutes. Once your chicken is cooked (internal temp of 165°F), take it out and let it cool on a plate until it can be handled.
- Prepare the sauce. While your chicken cooks, combine hot sauce, sour cream, ranch, diced celery, salt, and garlic powder in a large bowl. Stir everything to combine.
- Shred your chicken. Once your chicken is cooled, place the breasts on a cutting board and use two forks to pull apart the meat until you have thin shreds. You can also try using a stand or hand mixer to shred your chicken faster. (see post above for more info)
- Finish the dip. Add your shredded chicken to the sauce and stir until all the chicken is coated. Garnish with some diced celery and serve with tortilla scoops and celery sticks, or any dippers of your choice. Enjoy!
Notes
- Poaching Chicken – If you don’t have bouillon cubes, you can use chicken base, or your own seasonings such as salt, pepper, garlic powder, onion powder, and a bay leaf. Alternatively, you can use vegetable broth instead of seasoned water. We’re just looking to add a little flavor to otherwise bland chicken!
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