Spicy, gooey, and cheesy, this Buffalo Chicken Dip Without Cream Cheese recipe features all the Buffalo goodness you’re looking for without the added richness that comes with cream cheese.
You can’t go wrong with Buffalo chicken. I especially love this chicken smothered in a dip made with the fiery flavor of Frank’s hot sauce!
Combined with sour cream, cheddar, Monterey Jack, and tender chicken, this dip is a treat for any occasion.
Can you make Buffalo chicken dip without cream cheese and without ranch? Yes, you can!
You can serve it hot or cold with various sides like fresh veggies, crackers, or tortilla chips. Enjoy it for game day, holiday parties, or while hanging out at home. By cutting out the cream cheese, you also cut out some excess calories. Hello, healthier Buffalo chicken dip!
This recipe calls for minimal ingredients and is easy to make. You don’t need any fancy equipment, just a good old-fashioned oven. You’ll only need about 30 minutes to prepare this Buffalo chicken dip without cream cheese recipe.
Have an air fryer? Check out these delicious Air Fryer Appetizer recipes!
Here’s what I’m going to teach you in this post:
- The ingredients you’ll need to whip up this dip in just 30-minutes
- How to prepare and bake the Buffalo chicken dip — no cream cheese added
- Answers to the most frequently asked questions about this recipe
Hot, cheesy, and spicy, it’s always great to know how to make an amazing dip. Learn how to make this quick appetizer that everyone will love — even if you’re short on time.
How to make Buffalo Chicken Dip Without Cream Cheese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and spray an 8-inch baking dish with baking spray. Set aside.
STEP TWO: Combine the sour cream and Frank’s hot sauce in a mixing bowl and whisk until it’s well combined. Add the cheddar and Monterey Jack cheeses (½ cup each) and then add the chicken. Put the mixture into the baking dish and sprinkle the rest of the cheese on top.
For even more creaminess and extra flavor, swap out Frank’s hot sauce for this delicious and easy homemade buffalo sauce recipe.
STEP THREE: Bake for 20-30 minutes until the cheese is bubbly. You can use your broiler to get a golden brown finish if you’d like. Let the dip cool slightly before serving with carrot sticks, celery sticks, grape tomatoes, crackers, or tortilla chips.
What To Do With Leftover Buffalo Chicken Dip
If you have leftover dip, you can use it to create a flavorful lunch the next day!
Follow my 5-minute buffalo chicken wrap recipe and substitute leftover chicken tenders with your leftover dip. Enjoy an even cheesier result!
How Can I Make This Buffalo Chicken Dip Even Creamier?
While this appetizer is creamy and delicious as is, I love swapping out the store-bought buffalo sauce for my homemade buffalo sauce recipe.
We always have some leftover in the fridge (it keeps for 30 days!) and we use on wings for game days and love to add it to this recipe too!
How Long is Buffalo Chicken Dip Good For?
In the fridge, the leftover dip is good for 3-5 days. This also depends on how fresh your ingredients are.
Use fresh cheese and sour cream to ensure that the dip lasts for up to 5 days.
Can You Freeze Buffalo Chicken Dip?
Yes, you can freeze this dip! Let it completely cool and spread it in a freezer-safe, airtight container.
The dip will last for up to 3 months. Thaw overnight in the refrigerator.
What Do You Dip in Buffalo Chicken Dip?
You can dip fresh veggies like celery sticks, carrot sticks, or grape tomatoes in this Buffalo chicken dip.
Crackers, tortilla chips, or toasted bread like a baguette is also yummy.
How to Make Buffalo Chicken Dip in Crock Pot Instead
Alternatively, you can make Buffalo chicken dip without cream cheese in a slow cooker.
Combine sour cream, Frank’s hot sauce, cheddar, and Monterey Jack cheese, and chicken and put it in a crockpot.
Cook on low for 3-4 hours or on high for 1-2 hours. Stir every 30 minutes.
Can I Use Rotisserie Chicken Instead of Canned Chicken?
Yes, you can use rotisserie chicken instead of canned chicken for your baked Buffalo chicken dip without cream cheese recipe. Fresh rotisserie chicken is more flavorful!
Try it with an Air Fryer Whole Chicken too!
What Can I Use in Place of Sour Cream in this Chicken Dip?
You can use greek yogurt, blue cheese, ranch, or cream cheese in place of sour cream in this chicken dip.
Yogurt is one of the best options, especially if you want to enjoy this dip without ranch or blue cheese.
Other Recipes You’ll Love:
- Cheesy White Bean Tomato Bake
- Buffalo Chicken Wontons
- Buffalo Chicken Mac and Cheese
- Mango Habanero Salsa
- The Best Air Fryer Game Day Recipes
- Air Fryer Jalapeno Poppers
- Easy Homemade Sausage Balls Without Bisquick
- Oven Baked Buffalo Chicken Thighs
- Deviled Eggs Without Mustard
- Buffalo Chicken Cheese Steak
- Air Fryer Frozen Chicken Wings
Buffalo Chicken Dip Without Cream Cheese
This spicy and cheesy Buffalo Chicken Dip Without Cream Cheese recipe features all the Buffalo goodness you’re looking for.
- 1 cup sour cream
- ⅓ cup Frank’s hot sauce, plus more to taste
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey jack cheese, divided
- 12 ounces canned chicken breast
- Preheat oven to 350 degrees F. Spray an 8-inch baking dish with baking spray and set aside.
- Combine sour cream and hot sauce in a mixing bowl and whisk until well combined. Stir in ½ cup each of cheddar and Monterey Jack cheeses, followed by the chicken.
- Transfer the mixture to the prepared baking dish. Sprinkle on the remaining cheese.
- Bake 20-30 minutes, until the cheese is bubbly, broiling to a golden brown at the end of the bake if desired. Let cool slightly before serving.
- carrot sticks
- celery sticks
- grape tomatoes
- tortilla chips
Amount Per Serving: Calories: 491Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 129mgSodium: 1274mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 36g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.