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Hot Buffalo Chicken Dip

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!

Prep Time
15 mins
Cook Time
15 mins
Resting
10 mins
Servings: 16 - 20 people
Calories: 201 kcal
Course: Appetizer , Condiments
Cuisine: American

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!)

Instructions

    Cup of Yum
  1. Preheat oven to 180°C/350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
  6. Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
  7. 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

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

% 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.