Whether you’re hosting a block party, tailgating for the big game, or just binge-watching your favorite shows, there’s nothing better than buffalo chicken dip. It hits all the right notes for me—cheesy, creamy, spicy—and I especially love that it’s packed with hearty shredded chicken, so it’s nice and filling.
If you like yours extra spicy, feel free to add extra hot sauce; I doubled down on the smoky flavor by adding smoked cheddar and topping with smoked almonds, for crunch.
Can you keep a secret? This makes a killer taco filling, with a generous sprinkle of cilantro!
Frequently Asked Questions
What’s the Best Type of Chicken to Use?
I love to use shredded cooked chicken for this dip, you can either use leftover roast chicken or use rotisserie chicken.
Cooked chopped or shredded chicken breasts will also work great!
Can I Use Other Cheese?
I love to use a mix of regular and smoked cheddar because it melts so well and gives a wonderful flavor.
If you don’t want to use cheddar then you could use another good melting cheese such as fontina or gruyere.
Can I Prep Buffalo Chicken Dip in Advance?
Absolutely, you can prep the dip a few days in advance and store it in the fridge covered with plastic wrap.
When you’re ready to serve it top it with cheese and broil.
What Can I Serve with Buffalo Chicken Dip?
I love to serve this buffalo chicken dip with celery sticks and tortilla chips. Other veggie sticks would also work great such as carrot or bell pepper. Slices of crostini would also be delicious!
How Long Will it Keep in the Fridge?
This buffalo chicken dip will keep well in the fridge for up to 4-5 days. You can eat it cold, at room temperature or reheat it under the broiler or in the oven until piping hot all the way through.
Can I Freeze Buffalo Chicken Dip?
Although it’s safe to freeze this dip I don’t recommend doing so as the texture changes and the dip loses it’s creamy and delicious texture which makes it so moreish.
What Can I do with Leftovers?
If there’s any buffalo chicken dip left then there are a few absolutely delicious ways you can use it up;
- Use it to fill enchiladas, quesadillas or wraps – it’s a killer filling!
- Spread it on toast and broil
- Use as a pizza topping
- Use it as a nacho topping
How to Make Buffalo Chicken Dip
1. First, put all the ingredients for the sour cream mixture in a bowl.
2. Whisk everything together and set aside.
3. Next heat the cream cheese and hot sauce.
4. Add the chicken, cheeses and green onions, stir to combine.
5. Add the sour cream mixture and stir.
6. Spoon mixture into a baking dish. Sprinkle with remaining cheeses and broil until golden.
This dip is super creamy and delicious it’s always the favorite appetizer served at parties. Making the ranch dressing from scratch is so easy and so worth it (you know exactly what’s in it).
Feel free to adapt this dip with whatever herbs and spices you like. It’s so easy to customise the way you want and it can even be doubled if you’re entertaining a big crowd.
Tips and Ideas for Making the Best Buffalo Chicken Dip
- Shredded rotisserie chicken helps this dip come together in no time. You can also grill or bake 2 chicken breasts.
- Customize this dip to suit your tastes. If you’d like it extra smoky, stir in ½ teaspoon of smoked paprika into the cheese mixture before broiling or baking.
- If you’d like it extra spicy, stir in extra hot sauce or 2 tablespoons chopped pickled jalapeños.
- Blue cheese fan? Stir in ½ cup crumbled blue cheese before baking.
- This dip is a cinch to make ahead. Simply refrigerate topped dip, then bake at 350°F until golden and bubbly. Broil it at the end of you’d like a little more color on top.
More Delicious Appetizers You Might Like
Honey-Jalapeño Glazed Bacon Wrapped Shrimp
If you’ve tried this Buffalo Chicken Dip Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Buffalo Chicken Dip
Ingredients
- ½ cup sour cream
- ¼ cup buttermilk
- 2 Tbsp. chopped soft herbs such as dill, parsley, and chives
- 2 tsp. apple cider vinegar
- ½ tsp. black pepper
- Pinch of salt
- 8 oz. cream cheese softened
- ¼ cup hot sauce
- 2 cups chopped cooked chicken
- 1 ½ cups smoked cheddar cheese divided
- 1 ½ cups shredded sharp cheddar cheese divided
- 3/4 cup thinly sliced green onion divided
- ¼ cup chopped smoked salted almonds
- Celery sticks and tortilla chips to serve
Instructions
- In a small bowl, whisk together sour cream, buttermilk, herbs, vinegar, pepper, and salt. Set aside.
- In a medium saucepan over medium heat, stir together cream cheese and hot sauce until smooth.
- Add chicken, 1 cup smoked cheddar, 1 cup sharp cheddar, and ½ cup green onion. Stir until cheeses melt.
- Stir in sour cream mixture until combined.
- Spoon mixture into a 1-quart baking dish. Sprinkle with remaining cheeses.
- Preheat broiler to high. Broil, watching carefully, until cheese is golden brown and bubbly, about 4 minutes.
- Remove from oven; garnish with remaining ¼ cup green onion and almonds.
- Serve with tortilla chips, celery sticks, and/or crostini.
Notes
- Shredded rotisserie chicken helps this dip come together in no time. You can also grill or bake 2 chicken breasts.
- Customize this dip to suit your tastes. If you’d like it extra smoky, stir in ½ teaspoon of smoked paprika into the cheese mixture before broiling or baking.
- If you’d like it extra spicy, stir in extra hot sauce or 2 tablespoons chopped pickled jalapeños.
- Blue cheese fan? Stir in ½ cup crumbled blue cheese before baking.
- This dip is a cinch to make ahead. Simply refrigerate topped dip, then bake at 350°F until golden and bubbly. Broil it at the end of you’d like a little more color on top.
Leave a Reply