Buffalo Chicken Dip Recipe

This close-up shot shows a cast iron skillet filled with a creamy, cheesy buffalo chicken dip. The dip is a vibrant orange color, with melted cheese, chunks of chicken, and green onion scallions sprinkled throughout. There are also generous dollops of blue cheese sprinkled on top. The edges of the skillet are darkened, suggesting the dip has been baked. The background is a marble surface, a few pieces of celery, and the corner of a cracker. Everything looks yummy

5 from 26 votes

Buffalo Chicken Dip Recipe

Buffalo chicken dip is a sinfully creamy and mouthwatering comfort food. Hot wing flavours infused into a delicious dip, perfect to serve as an appetiser for any special occasion!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American

Keyword: Baked, buffalo chicken dip, Buffalo dip, cheesy, comfort food, Dip, Spicy

Servings:

Author: Karina Carrel

Ingredients

1 tablespoon unsalted butter
2 teaspoons garlic minced
2 cups cooked chicken shredded
1/2 cup Frank's Original Red Hot Sauce
8 oz cream cheese softened
1/2 cup sour cream
1/2 cup white cheddar cheese freshly shredded
1/4 cup American cheddar freshly shredded
1/4 cup crumbled blue cheese optional to serve
2 teaspoons green onions sliced, or chives
10 celery sticks carrot sticks, tortilla chips, crusty bread pieces, potato chips, for serving

US - Metric

Instructions

Preheat oven to 375°F (190°C). Arrange oven rack to the middle of your oven.
In an 8-inch cast-iron skillet (or an ovenproof pan), melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds). Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes).

Let the hot sauce reduce until it coats the chicken instead of pooling in the pan. This helps prevent a watery dip.

Reduce heat to low and stir in cream cheese; mix until combined. Take off heat, stir through sour cream and top with both cheddar cheese(s) over the top.

Use softened cream cheese and keep the heat low while mixing. It blends more smoothly and is less likely to leave lumps.

Bake until bubbling around the edges and the cheese has melted (about 10 minutes). Broil (or grill) for a further minute to brown on top.
Immediately garnish with blue cheese and green onions. Serve with vegetable sticks, chips, crusty bread pieces for dipping.

Let the dip rest for about 5 minutes before serving. It thickens slightly and becomes much easier to scoop.

Video

Notes

Make Ahead, Storage And Reheating

You can assemble the entire dip up to one day ahead.

Cover the skillet or baking dish and keep it in the refrigerator. If you have time, let it sit out for a short while as the oven preheats. If it is going into the oven very cold, expect it to need a few extra minutes before the centre is hot.

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

For a small portion, I usually reheat it in the microwave in short bursts, stirring in between so the edges do not become oily before the centre is warm.

For a larger amount, cover it loosely and warm it in the oven until heated through.

I do not recommend freezing Buffalo chicken dip unless you really need to. Cream cheese and sour cream can become a little grainy after freezing and thawing, so the texture is much better when the dip is made fresh or stored in the fridge.

Nutrition