Buffalo Chicken Dip
Stick with a semi-mild hot sauce for this gooey warm dip — it adds just enough heat and acidity to cut through the rich cream cheese.
There are few foods that everyone can agree upon, but this creamy, irresistible buffalo chicken dip recipe is one of those dishes. It’s hot, cheesy, and just spicy enough — perfect for game day, tailgating, or even just a Saturday night with friends (or alone—we’re not judging!).
How do you make buffalo chicken dip?
Start by shredding the meat from a rotisserie chicken. Or, if you’re feeling fancy, you can poach (or roast) and shred your own chicken. Then, mix the shredded chicken with cream cheese, sour cream, cheese (we used a blend of melty Monterey Jack and classic blue cheese crumbles), scallions, lemon juice, and — of course — buffalo sauce.
What is buffalo sauce made out of?
Classic buffalo sauce is made from a mixture of chile-based hot sauce, butter (for richness), vinegar, and seasonings like Worcestershire sauce and salt. We used Frank’s RedHot — it’s a classic and a staple in the Good Housekeeping test kitchen.
What kind of crackers go with buffalo chicken dip?
For a classic buffalo wing vibe, pair your dip with classic celery sticks. On a veggie kick? Try carrot sticks or cucumber slices. Otherwise, dig in with potato chips, tortilla chips, crostini or toasted baguette slices, or crackers (you can find our favorites here).
What goes with buffalo chicken dip?
Here’s you chance to think beyond dippers! This buffalo chicken dip recipe is also delicious pour over French fries, stuffed inside crescent rolls, melted into a grilled cheese, piled onto potato skins, mixed into mac and cheese, spread over a pizza, or — let’s be honest — eaten just with a spoon!
How long does buffalo chicken dip last in the fridge?
Because it’s made with meat, buffalo chicken dip will stay good for 3 to 5 days in the refrigerator. Which means it’s an easy thing to make ahead before the big game!
Can you freeze buffalo chicken dip?
Yes! Pack the dip into an oven-and freezer–safe container, then pop it into the freezer for up to 3 months. To reheat, let it thaw in the fridge overnight, then top with extra cheese and buffalo sauce and reheat in the oven until bubbly.
Ingredients
- 1 8-ounce package cream cheese, at room temperature
- 1/2 cup sour cream
- 2 Tbsp. fresh lemon juice
- 1/3 cup Buffalo hot sauce (we used Frank’s RedHot)
- 3 cups finely shredded white-meat rotisserie chicken
- 8 oz. Monterey Jack cheese, coarsely grated
- 2 scallions, finely chopped
- 2 oz blue cheese, crumbled
- Potato chips and celery sticks, for serving
Directions
- Step 1Heat oven to 425°F. In large bowl, whisk together cream cheese, sour cream, lemon juice, and hot sauce. Fold in chicken, Monterey Jack, and scallions.
- Step 2Transfer mixture to 2 shallow 2-cup baking dishes, top with blue cheese, and bake until golden brown, 12 to 15 minutes. Serve with potato chips and celery sticks.
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