Hot Buffalo Chicken Dip
User Reviews
4.9
39 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Resting
10 mins
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Servings
16 - 20 people
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Calories
201 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Hot Buffalo Chicken Dip
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Recipe video above. This might be the best hot dip recipe I know! Moreish, meaty, spicy, cheesy oozy goodness. This version has a few more steps than the quick and easy "dump it all in a bowl" recipes. But the end result is better. Far better! Quite possibly my all-time favourite hot dip.SPICINESS: Pretty spicy but not "blow-your-head-off". If you're concerned, hold back half the buffalo sauce, then just stir it in at the end just before baking, adding as much as you think you can handle!
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Ingredients
Homemade Ranch:
- 1/3 cup mayonnaise , whole egg (Hellman's and S&W recommended) (Note 1)
- 1/3 cup sour cream , full fat
- 1/3 cup buttermilk (Note 2)
- 2 1/2 tbsp parsley , preferably curly, very finely minced (sub flatleaf parsley)
- 2 tsp fresh dill , finely minced
- 1/2 tsp apple cider vinegar (or more lemon)
- 1/2 tsp lemon juice (or more cider vinegar)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp onion powder
- 1 tsp garlic powder
Buffalo Chicken Dip:
- 1 cup Frank’s Red Hot Sauce (Note 3)
- 3 cups shredded cooked chicken breast (Note 4)
- 250g/ 8oz cream cheese , cut into 8 cubes
- 2 1/2 cups colby cheese , shredded yourself (Note 5)
- 1 1/4 cups cheddar cheese , shredded yourself (Note 5)
- 1 tsp ground black pepper
- 1/2 cup green onion , finely sliced
Garnish & serving:
- Extra green onion
- Corn chips, crackers, crostini, vegetable sticks (especially celery - very on-theme!)
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Instructions
- Preheat oven to 180°C/350°F.
- Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.
- Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.
- Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.
- Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
- Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
- Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …
Notes
- Mayonnaise – Use a whole egg mayonnaise for better flavour. Smoother and less tangy. Hellman's and S&W are my go-to brands.
- Buttermilk – Make your own: Mix ⅓ cup full fat normal milk + ½ tsp lemon juice. Set aside for 10 minutes, it will curdle – this is normal. Use per recipe (ie. the curdled mixture and all!).
- Franks Hot Sauce – The traditional hot sauce used in Buffalo Wings, widely available these days in Australia (condiments aisle in Coles, Woolies, Harris Farm).
- Chicken – Either buy a cooked rotisserie chicken, or poach your own and shred (poaching is best for juiciest result so it melds well with the creamy dip). You will need 400g / 14oz raw chicken breast to make 300g/3 cups of cooked shredded chicken.
- Cheese – This recipe works fine with any melting cheese, though I'd suggest not using mozzarella because it doesn't have as much flavour;
- Always shred your own - it melts much better (pre shredded are chunkier and also have anti caking agents which don't melt well and can make mixtures a bit grainy).
- Storage – This will keep for 4 to 5 days in the fridge. Just reheat in the microwave to make it molten again, or cover and bake. I haven't tried freezing – I'm pretty sure it will split.
- Leftovers are also sensational used inside sandwiches!
- Nutrition per serving, assuming 16 servings.
Nutrition Information
Show Details
Calories
201cal
(10%)
Carbohydrates
2g
(1%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
695mg
(29%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
437IU
(9%)
Vitamin C
2mg
(2%)
Calcium
224mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16- 20 people
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201cal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 695mg | 29% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 224mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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