Topgolf Buffalo Chicken Dip Recipe (Best for Game Day & Party)

Topgolf Buffalo Chicken Dip Recipe is a popular appetizer served with tortilla chips. It’s creamy, spicy, and perfect for any gameday or casual get-together.

This dip is made in-house and typically mixes shredded smoked chicken with cream cheese, buffalo sauce, ranch dressing, cheddar cheese, green onions, and sometimes blue cheese crumbles for extra flavor.

It’s one of those dips that stands out next to other game snacks — richer than queso, bolder than ranch dip, and way cheesier than salsa.

We and our family friends once took a fun golf play day at Topgolf in Houston–Katy. In the middle of the game, I took a quick look at their food area, and they had so many tempting dishes. But one thing caught my eye — their Buffalo Chicken Dip.

I love gameday dips so much, I didn’t even think twice before ordering it. The first bite with a tortilla chip, warm and cheesy, made me pause for a second. That taste hit just right — creamy, spicy, smoky, and full of flavor.

That’s when I said to myself, “I’m definitely recreating this dip at home.”

This version is taste just like theirs & it’s super easy to make. Let’s make your own topgolf buffalo chicken dip copycat recipe.

What Sauces Are Best To Make Topgolf Buffalo Chicken Dip

The sauce is what gives this dip its heart. Without the right sauce, you’ll miss the real Topgolf taste.

I like to use buffalo wing sauce that’s smooth and not too sour. Frank’s Buffalo Wing Sauce hits just the right spot. It brings that spicy tang without being too harsh.

To balance the heat, I mix in a touch of ranch dressing and blue cheese dressing. Ranch makes it creamy and light, while blue cheese gives a sharp bite that goes perfectly with buffalo flavor.

A bit of hot honey adds a sweet twist that cuts through the spice.

Reasons I Love This Topgolf Buffalo Chicken Dip

There are so many reasons this dip wins people over. For me, it’s more than the taste — it’s how it brings that restaurant flavor to my kitchen.

• It’s super creamy and cheesy. Every scoop melts in your mouth with that smooth cheese pull.
• It’s got the right kick. The buffalo sauce gives heat, but the cream cheese and ranch cool it down right.
• It’s quick and easy to make. You don’t need fancy tools or hours in the kitchen.
• It works for any meal. I’ve had it for lunch, movie nights, and even game days.
• The flavor layers are amazing. You get spicy, tangy, cheesy, smoky — all in one bite.
• It reheats great. Even the next day, it tastes as good as fresh.
• It reminds me of Topgolf fun. Making it at home brings back that lively flavor and good-time feeling.

Topgolf Buffalo Chicken Dip Ingredients

For the Chicken Dip Base

• 3 cups shredded rotisserie chicken (about 1 whole chicken — include both white and dark meat)
• 8 oz (1 block) cream cheese, softened (garlic and herb cream cheese works great)
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup buffalo sauce (use Frank’s Buffalo Wing Sauce, not regular hot sauce)
• 1 tablespoon hot honey (like Mike’s Hot Honey)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional, for more heat)
• 2 tablespoons ranch dressing
• 2 tablespoons blue cheese dressing

For the Cheese Layer

• 1 cup sharp cheddar cheese, freshly shredded
• 1 cup pepper jack cheese, freshly shredded
• 1 cup smoked gouda cheese, freshly shredded
• ¼ cup blue cheese crumbles (optional, for extra tang)
• For the Crispy Garlic-Parmesan Panko Topping
• ½ cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon garlic powder

For the Creamy Garlic Parmesan Ranch Drizzle

• ¼ cup ranch dressing
• 2 tablespoons buttermilk
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon melted butter
• ½ teaspoon garlic powder
• 1 teaspoon lemon juice
• ¼ teaspoon black pepper
• For Garnish
• 4 slices cooked bacon, crumbled
• 2 green onions, sliced
• A drizzle of buffalo sauce
• A drizzle of hot honey (optional, for finishing)

How To Make Topgolf Buffalo Chicken Dip Copycat

Step 1: Prep the Chicken

Shred the rotisserie chicken using two forks. I like to chop the bigger pieces so it’s easier to scoop later. Small bits make every bite even.

Step 2: Make the Creamy Base

In a big bowl, mix softened cream cheese, sour cream, and mayo. Stir until smooth. It should look thick and creamy. Then, pour in the buffalo sauce, hot honey, smoked paprika, garlic powder, onion powder, a pinch of cayenne, ranch dressing, and blue cheese dressing. Mix it well. You’ll see it turn into a smooth orange sauce — that’s your flavor base.

Step 3: Add Chicken and Cheese

Drop your shredded chicken right into that buffalo cream mix. Stir it around till the chicken is fully coated. Then, add in your cheddar, pepper jack, smoked gouda, and blue cheese crumbles. Mix until it’s all cheesy and smooth.

Step 4: Spread and Top

Take your skillet or baking dish and grease it with butter or spray. Spread the chicken mixture evenly. In a small bowl, mix breadcrumbs, melted butter, Parmesan, and a bit of garlic powder. Sprinkle it over the top to give that crispy crust.

Step 5: Bake It

Set your oven to 375°F. Put the skillet on a baking sheet to catch any drips. Bake for around 25–30 minutes until it’s bubbly and golden brown. If you like it extra crispy, broil for 2 minutes — but keep your eyes on it; it browns quick.

Step 6: Make the Creamy Drizzle

While it bakes, whisk ranch dressing, buttermilk, Parmesan, melted butter, garlic powder, lemon juice, and black pepper in a small bowl. Let it sit for about 10 minutes to thicken.

Step 7: Finish and Serve

Take the dip out of the oven and let it cool a little. Drizzle buffalo sauce and your garlic Parmesan ranch over it in a zigzag. Sprinkle bacon bits and sliced green onions. I sometimes drizzle a touch of hot honey for extra shine. Serve it warm with chips, celery sticks, or toasted bread.

That’s it. Your creamy, spicy, and cheesy Topgolf Buffalo Chicken Dip is ready to enjoy with what you like to dip into it.

Tips for Beginners

• Don’t skip the mixing step — smooth base = creamy dip.
• Freshly shredded cheese melts better than bagged cheese.
• Broiler = fast browning, so keep an eye on it.
• Store leftovers in the fridge up to 3 days; reheat in the oven or microwave.

What Goes Best with Topgolf Buffalo Chicken Dip

I usually set it beside crispy tortilla chips, pita chips or toasted bread slices. It also pairs well with fresh celery sticks or carrot sticks if you want something crunchy and cool.

When I serve dinner, I like a hearty side. Flame-broiled chicken or a small bowl of comfort chili works well.

For drinks, a Dr Pepper shake adds a sweet and creamy balance to the spicy dip. You’ll love how the flavors mix together.

Whatever you serve it with, keep it warm — that’s when it tastes its best.

Leftover and Reheat

Let the dip cool down before storing so it keeps its creamy texture. Scoop it into an airtight container and pop it in the fridge — it will stay good for up to three days.

For longer storage, freeze it for about a month. When reheating, use the oven at 350°F until bubbly or microwave small portions in 30-second bursts, stirring in between.

A splash of ranch or sour cream helps keep it creamy. Try not to reheat it more than once to avoid drying out the chicken.

Topgolf Buffalo Chicken Dip FAQs

Can I use canned chicken for this dip?
Canned chicken works in a pinch, but rotisserie or baked chicken gives better flavor and juiciness. Drain and shred it well so it mixes evenly with the creamy sauce.

What can I use instead of blue cheese?
If blue cheese isn’t your thing, swap it with extra cheddar or mozzarella. You’ll still get that cheesy, creamy texture without the sharp, tangy bite of blue cheese.

Can I make it ahead of time?
Yes, prepare the dip a day before and cover it tightly. Bake it straight from the fridge, adding a few extra minutes to ensure it heats evenly and stays bubbly.

Is this dip spicy?
It has mild to medium heat. Buffalo sauce provides spice, but cream cheese and ranch mellow it. Adjust by using less buffalo sauce or skipping cayenne for a gentler flavor.

Can I make this in a slow cooker?
Absolutely. Combine all ingredients in a slow cooker and cook on low for 2–3 hours. Stir occasionally to keep it smooth, creamy, and fully heated.

How can I make it gluten-free?
Skip the panko topping or use gluten-free breadcrumbs. All other ingredients, including cheeses and sauces, are naturally gluten-free, keeping the dip safe and flavorful.

Can I double the recipe?
Yes, double the ingredients and use a larger baking dish or two skillets. Baking time stays similar, just watch the top to prevent over-browning.

What chips go best with this dip?
Thick tortilla chips hold up well and scoop easily. Pita chips, toasted baguette slices, or pretzel crisps also pair nicely for variety and texture.

How do I make it extra creamy?
Stir in a little extra sour cream or ranch while the dip is warm. This keeps it silky, smooth, and perfect for scooping.

Can I use leftover baked chicken?
Yes, leftover baked chicken works fine. Shred it finely so it blends evenly with the creamy sauce and melted cheeses for consistent flavor.

So that’s my homemade copycat version of Topgolf Buffalo Chicken Dip— creamy, spicy, and full of flavor just like the real thing. It’s one of those dishes that makes people happy from the first bite. I love how easy it is to make, and I bet once you try it, you’ll keep making it again.

Give it a try and let me know how yours turns out. I’d love to hear about your version or any twist you add.