The BEST Buffalo Chicken Dip

Name: The BEST Buffalo Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 Servings
Ingredients: 3 to 4 cups cooked chicken*; 1 bunch green onion; 1 cup feta cheese; 1 cup avocado oil mayonnaise**; 1/3 cup Frank’s Red Hot Original Hot Sauce***; 1 Tbsp yellow mustard; 3 cloves garlic; 1 tsp onion powder; 2 tsp dried dill; ½ tsp dried parsley; ½ tsp celery seeds; ½ tsp sea salt; ¼ tsp black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
10 Servings
Calories
230 kcal
Course
Side Dish, Appetizer
Cuisine
American

The BEST Buffalo Chicken Dip

Tyler Espinosa

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Creamy, cheesy, spicy Buffalo Chicken Dip made slightly differently from the traditional recipe for a cleaner version that tastes even better! Serve it up at any holiday gathering or football party!

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Ingredients

Servings

3 to 4 cups cooked chicken*
1 bunch green onion chopped
1 cup feta cheese
1 cup avocado oil mayonnaise**
1/3 cup Frank’s Red Hot Original Hot Sauce***
1 Tbsp yellow mustard
3 cloves garlic minced
1 tsp onion powder
2 tsp dried dill
½ tsp dried parsley
½ tsp celery seeds
½ tsp sea salt
¼ tsp black pepper

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Instructions

Preheat the oven to 375 degrees Fahrenheit.
Stir together the ingredients for the sauce (mayonnaise, hot sauce, mustard, garlic, onion powder, dried dill, dried parsley, celery seeds, black pepper and sea salt) in a small bowl or large measuring cup until everything is combined.
Add the shredded chicken, green onions, and feta cheese to a large mixing bowl.
Pour the creamy sauce mixture into the bowl and stir well until everything is combined.
Transfer the buffalo chicken mixture to a small casserole dish or oven safe dish (an 8-inch or 9-inch square pan works, or a 10-inch cast iron skillet).
Bake for 30 to 40 minutes, or until the top is lightly golden-brown and the mixture is nice and bubbly.
Serve buffalo chicken dip with celery stick, carrot sticks, tortilla chips, or chips of choice. It is even great with pita bread or flatbread!

Notes

*Use leftover cooked and shredded chicken, rotisserie chicken, or poach two large raw chicken beasts and shred them.
**You can use your favorite brand of mayo here. I stick with avocado oil mayo for a canola oil-free version.
***Increase the amount of sauce you use depending on how spicy you want your dip.
Store any leftover dip in an airtight container in the refrigerator for up to 5 days.