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Creamy Buffalo Chicken Dip with Crispy Wonton Chips

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This creamy buffalo chicken dip is perfectly balanced between tangy, spicy, and creamy, served with impossibly crispy homemade wonton chips that don’t get soggy. It’s a nostalgic upgrade on a classic party favorite that will disappear in minutes.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo wing sauce (Frank’s RedHot Original recommended)
  • 1/2 cup ranch dressing
  • 1/2 cup shredded cheddar cheese (sharp cheddar preferred)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped green onions, plus more for garnish
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1 package (about 50) wonton wrappers
  • Vegetable or canola oil, for frying (about 2-3 cups)
  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare the wonton chips first: Pour about 2 inches of vegetable oil into a small saucepan. Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of wonton wrapper should sizzle immediately when dropped in.
  2. While the oil heats, stack about 5-6 wonton wrappers on a cutting board. Using a sharp knife or pizza cutter, cut them diagonally to form triangles. You’ll get two triangles per wrapper. Repeat with the remaining wrappers.
  3. Working in batches of 5-6 triangles, carefully drop the wonton triangles into the hot oil. They will puff up and turn golden brown in about 30-45 seconds. Use a slotted spoon to gently flip them halfway through for even cooking.
  4. Remove the chips with a slotted spoon or spider strainer and transfer them to a paper towel-lined baking sheet. Immediately sprinkle with flaky sea salt while still hot. Repeat with the remaining wonton triangles.
  5. Make the dip: In a medium skillet or saucepan over medium heat, add the softened cream cheese. Stir constantly until completely melted and smooth, about 2-3 minutes.
  6. Pour in the buffalo wing sauce and ranch dressing. Stir until everything is well combined and smooth.
  7. Add the shredded cheddar and mozzarella cheeses. Stir continuously until the cheeses are fully melted and the dip is thick and creamy, about 3-4 minutes. The dip should be bubbling gently around the edges when ready.
  8. Fold in the shredded chicken and chopped green onions. Stir until the chicken is evenly distributed and heated through, about 1-2 minutes. Taste and adjust salt or hot sauce if needed.
  9. Remove the skillet from the heat. The dip will continue to thicken as it cools slightly. If it seems too thick, stir in a tablespoon of milk or chicken broth.
  10. To serve: Transfer the dip to a serving bowl. Arrange the crispy wonton chips around it on a large platter. Garnish with extra chopped green onions and a drizzle of ranch dressing if desired. Serve immediately while the dip is warm and the chips are crunchy.

Notes

Don’t rush the cream cheese – let it soften at room temperature for 30 minutes. Watch oil temperature carefully; if too cool, chips will be greasy; if too hot, they’ll burn. Season chips immediately after frying for best salt adhesion. Shred chicken while still warm for easiest results. For a baked version, mix all dip ingredients in a baking dish and bake at 375°F for 20-25 minutes. Leftover dip can be stored in the refrigerator for up to 4 days; chips are best eaten the day they’re made.

Nutrition

Keywords: buffalo chicken dip, wonton chips, game day appetizer, party dip, buffalo dip, creamy dip, chicken dip

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