Buffalo Chicken Dip
User Reviews
5
Buffalo Chicken Dip
Description
This Buffalo Chicken Dip recipe starts by shredding cooked chicken breast, whether slow cooked, rotisserie, or pressure cooked, to provide tender meat. The creamy base is made by blending softened cream cheese, sour cream, Franks hot sauce, and white vinegar to create a smooth, slightly tangy mixture. Half of the crumbly blue cheese is mixed into this to add sharpness and texture.
The dip is baked in a dish at 350°F until hot and bubbly, then topped with remaining blue cheese and optional scallions for garnish. The final dish offers a balance of creamy, spicy, and savory flavors with the cooling crunch when served with fresh celery and carrot sticks.
The recipe accommodates variations such as using cheddar or mozzarella cheese instead of blue cheese and provides alternative cooking methods for chicken including Instant Pot and slow cooker, supporting flexible preparation. This dip suits casual gatherings and game days.
Ingredients
- 2 chicken breast 16 ounces, boneless skinless
- 4 oz cream cheese softened (Philadelphia, 1/3 less fat
- 1 cup sour cream I prefer sour cream, fat-free or Greek yogurt
- 1/2 cup Franks red hot sauce (or whatever hot sauce you like)
- 1/2 cup blue cheese crumbled
- 1 teaspoon white vinegar
- scallions (optional for garnish)
- celery for dipping, cut up sticks
- carrot for dipping, cut up sticks
Instructions
- To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
- Buy a rotisserie chicken and remove the breast meat from the bones, removing the skin and shred. Save the rest of the chicken for another recipe.
- Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
- Preheat the oven to 350F. Place chicken in a large bowl, then mix the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.
- Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
- Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
Notes
- Blue cheese can be substituted with cheddar or mozzarella to suit taste preferences.
- Chicken can be cooked in an Instant Pot under high pressure for 15 minutes, then shredded and combined with other ingredients in slow cooker mode.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1/3 cup | |
| Calories | 121kcal | 6% |
| Carbohydrates | 4.5g | 2% |
| Protein | 15g | 30% |
| Fat | 6.5g | 10% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 707mg | 29% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
