Buffalo Chicken Dip Recipe
User Reviews
5
Buffalo Chicken Dip Recipe
Description
Buffalo Chicken Dip Recipe starts by melting unsalted butter in an ovenproof skillet, then sautéing minced garlic briefly before adding shredded cooked chicken and hot sauce. The mixture simmers to thicken the sauce, infusing the chicken with heat. Cream cheese is folded in while the pan is off heat, creating a creamy base, followed by stirred-in sour cream for richness.
The dip is topped with freshly shredded white cheddar and American-style cheddar cheeses and baked at 375°F until bubbling and golden. A quick broil can add a browned layer on top. The finished dip is garnished with crumbled blue cheese and sliced green onions, which deliver pungency and freshness.
Buffalo Chicken Dip serves as a warm, hearty spread ideal for dipping with crunchy vegetables, chips, toasted bread, or crackers. Its creamy texture contrasts with the spicy heat from the hot sauce while the cheeses deepen the flavor complexity.
Substitutions such as using rotisserie chicken and adjusting hot sauce quantities allow tailoring of heat level. If an ovenproof pan is unavailable, the mix can be cooked on the stove and then transferred to a baking dish for oven finishing.
Ingredients
- 1 tablespoon butter unsalted
- 2 teaspoons garlic minced
- 2 cups chicken shredded, cooked
- ½ cup hot sauce Frank's Original Red Hot Sauce brand
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup White Cheddar Cheese freshly shredded
- ¼ cup cheddar cheese freshly shredded, American style
- ¼ cup blue cheese optional to serve, crumbled
- 2 teaspoons green onions sliced, or chives
- 10 celery carrot sticks, tortilla chips, crusty bread pieces, potato chips, for serving, sticks
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).
- 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.
- 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.
Notes
- If a cast-iron or ovenproof skillet is unavailable, cook the dip on stove then transfer to a 1-quart baking dish before baking.
- Rotisserie chicken can be used instead of cooking chicken separately.
- Blue cheese is optional; omit if not preferred.
- Adjust hot sauce quantity to regulate spiciness, halving for milder dip or increasing for more heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 1.104mg | 0% |
| Potassium | 286mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 297mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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