Topgolf Buffalo Chicken Dip Recipe

I promise that with just one scoop of this Topgolf Buffalo Chicken Dip Recipe, you’ll be hooked! Creamy, cheesy, and spicy, it’s packed with shredded chicken, buffalo sauce, and melted cheese — just like the famous Topgolf appetizer. Easy to make at home, perfect for game day or snack time, and so irresistible that your family and friends will keep coming back for more.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 people

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Equipment Method

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

Equipment

A large mixing bowl
A wooden spoon or spatula
A 10-inch cast iron skillet or baking dish
A whisk for the drizzle
Measuring spoons (if you like to be precise)
Oven mitts (because that skillet gets hot!)
A small bowl for mixing the topping

Method

Step 1: Prep the Chicken: Shred the rotisserie chicken with two forks and chop any large pieces into bite-sized chunks for easy scooping.
Step 2: Make the Creamy Base: In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth. Add buffalo sauce, hot honey, smoked paprika, garlic powder, onion powder, cayenne (optional), ranch, and blue cheese dressing, then stir until fully combined.
Step 3: Add Chicken and Cheese: Fold shredded chicken into the creamy sauce. Add cheddar, pepper jack, smoked gouda, and blue cheese crumbles. Mix until fully combined and cheesy.
Step 4: Spread and Top: Grease a skillet or baking dish. Spread the chicken mixture evenly. In a small bowl, mix panko, melted butter, Parmesan, and garlic powder, then sprinkle on top.
Step 5: Bake It: Preheat oven to 375°F. Place skillet on a baking sheet and bake for 25–30 minutes until bubbly and golden. Optional: broil 1–2 minutes for extra crisp.
Step 6: Make the Creamy Drizzle: Whisk ranch, buttermilk, Parmesan, melted butter, garlic powder, lemon juice, and black pepper in a small bowl. Let it rest 10 minutes.
Step 7: Finish and Serve: Remove dip from oven, drizzle buffalo sauce and garlic-Parmesan ranch, and sprinkle with bacon and green onions. Serve warm with chips, celery, or toasted bread.