Buffalo Chicken Dip is a quick and easy appetizer for any party! Use pre-shredded chicken to save time for your spicy dip.
I love the taste of a well done, crispy buffalo wing soaked with flaming sauce, but not the mess. It drys my lips, gets underneath my nails and then God forbid you touch your eye- oh the humanity! So let’s do this a little differently: Buffalo Chicken Dip.
Fiery hot sauce swirls with silky cream cheese and bakes with bubbly cheddar. Crunchy tortilla chips are serve as the well done exterior and vehicle to get this flavorful dip from the dish to your mouth. Do I need to say more?
I feel like Buffalo Chicken Dip only gained popularity in the last two decades. Before this, buffalo chicken wings were only buffalo chicken wings. Some people use canned chicken, like canned tuna fish, but I have a phobia of any meats founds in cans. So I get a cooked rotisserie chicken at the grocery store and then shred it up. You won’t need the whole thing, but you can make Avocado Pesto Chicken Salad, Artichoke and Chicken Turnovers or French Onion Chicken Casserole.
Buffalo Chicken Dip can be prepared up to a day ahead of time and refrigerated until you are ready to bake it. Leftovers (if there are any) taste great as a spread on sandwiches (lightbulb moment!).
I totally got on the “everything buffalo” band wagon, so here are a few more of my buffalo chicken recipes. Scroll on down for more easy appetizer ideas too.
Make sure you PIN Buffalo Chicken Dip before you leave!
- 16 ounces cream cheese room temperature
- 1 cup sour cream
- 1 cup mayonnaise
- 2 teaspoons garlic powder
- 1 teaspoons salt
- 1/2 -1 cup hot sauce such as Texas Pete
- 1/2 teaspoon cayenne pepper
- 2 cups cheddar cheese divided and shredded
- 1 1/2 cups rotisserie chicken shredded, skin removed
- 1 bunch scallions sliced, whites and greens
- Tortilla chips
Preheat the oven to 350 degrees.
Cream together cream cheese, sour cream and mayonnaise until smooth.
Add hot sauce, garlic powder, salt and pepper; blend until combined. Hot sauce can vary from 1/2 cup to 1 cup depending on your desired spice levels. Add slowly, tasting along the way. If you want a little extra kick, add 1/2 teaspoon cayenne pepper.
Add shredded chicken, mix. Add scallions and 1 cup cheddar cheese, mix.
Prepare a casserole dish or pie plate with cooking spray. Spread mixture into dish and top with remaining shredded cheddar cheese.
Bake for 10-15 minutes or until cheese is melted, bubbly and browned. Top with chopped scallions.
Serve your Buffalo Chicken Dip with tortilla chips!
We love comments, tell us how you make your Buffalo Chicken Dip!