Flaky, buttery croissants filled with creamy, cheesy buffalo chicken dip—this is the ultimate snack you didn’t know you needed. Each bite delivers the perfect balance of spice, tang, and indulgence, wrapped in a golden, crispy shell. A final brush of ranch garlic butter ensures a savory, garlicky finish that makes them absolutely irresistible. Whether you’re serving these up for game day, a party, or just a snackable treat, these buffalo chicken dip croissants won’t last long!
Why You’re Going to Love This Recipe
- Flaky, Buttery Goodness – Buttery croissants bake up crisp on the outside, while staying soft and tender inside.
- Spicy, Creamy Buffalo Chicken Filling – A luscious blend of shredded chicken, cream cheese, mozzarella, cheddar, ranch, and hot sauce.
- Garlicky Ranch Butter Finish – A rich, herby butter brushed on before and after baking for extra flavor.
- Crowd-Pleasing & Easy to Make – Simple to prep, bake, and serve—perfect for any occasion.
How to Make Buffalo Chicken Dip Croissants (VIDEO)
Prepare the Ranch Garlic Butter
Mix together melted butter, ranch seasoning, and minced garlic. Set aside.
Make the Buffalo Chicken Dip Filling
Combine shredded chicken, softened cream cheese, mozzarella, cheddar, ranch dressing, buffalo sauce, minced chives, and pepper in a bowl. Stir until smooth and fully incorporated. Transfer to a piping bag or a zip-top bag with the corner cut off.
Assemble the Croissants
Make several shallow cuts along the tops of each croissant, being careful not to slice all the way through. Pipe the buffalo chicken dip filling into the openings, stuffing them as much as possible.
Bake to Perfection
Brush each stuffed croissant with the ranch garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.
Finishing Touches
Once out of the oven, brush on any remaining ranch garlic butter and garnish with fresh chives. Serve warm with ranch dressing on the side for dipping.
Storage & Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator.
- Reheating: Warm in the oven at a low temperature to crisp them back up, or use an air fryer for a quick refresh.
These Buffalo Chicken Dip Croissants are savory, spicy, cheesy, and incredibly satisfying. Serve them fresh and watch them disappear—just like that!
Buffalo Chicken Dip Croissants
Ingredients
- 6-8 croissants
- 1 cup ranch dressing for dipping
Buffalo Chicken Dip Filling
- 16 oz cream cheese softened
- 2 cups shredded chicken cooked
- 1 cup mozzarella cheese shredded
- 1 cup mild cheddar cheese shredded
- 1/2 cup ranch dressing
- 1/4 cup buffalo hot sauce
- 1/4 cup chives minced
- 1 tsp pepper
Ranch Garlic Butter
- 6 tbsp butter melted
- 1 tbsp ranch dry seasoning
- 1 tsp garlic minced
Garnish
- Chives minced
Instructions
Ranch Garlic Butter
- Mix together the ingredients listed under “Ranch Garlic Butter “and set aside.
Buffalo Chicken Dip Filling
- In a bowl add all the ingredients listed under “Buffalo Chicken Dip Filling.”
- Once thoroughly mixed, transfer to a pipping bag and set aside.
- TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
Assemble
- Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
- Fill the openings in the croissants with the Buffalo Chicken Dip Filling to the best of your ability.
- Brush on the ranch garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
- Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
- Once baked, top with remaining ranch garlic butter and green onion.
- Serve while warm and enjoy!