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–+ servings
Buffalo Chicken Dip

Creamy Buffalo Chicken Dip You’ll Crave Again and Again

This Buffalo Chicken Dip is a creamy, spicy appetizer that's perfect for game days and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 tablespoons Unsalted Butter Adds richness and flavor; use any unsalted butter for controlled saltiness.
  • 2 cloves Garlic (minced) Provides aromatic flavor; fresh garlic is preferable for the best taste.
  • 2 cups Cooked Chicken (shredded) Using rotisserie chicken makes preparation faster.
  • ½ cup Frank’s Original Red Hot Sauce Gives the dip its signature spicy flavor; adjust the quantity for a milder or spicier dip.
  • 8 ounces Cream Cheese (softened) Provides the creamy texture; ensure it is at room temperature for easier mixing.
  • ½ cup Sour Cream Contributes tanginess and creaminess; can substitute with Greek yogurt for a lighter option.
  • 1 cup White Cheddar Cheese (shredded) Adds flavor and enhances creaminess; freshly shredded is best.
  • 1 cup American Cheddar Cheese (shredded) Melts well and adds flavor; fresh over pre-shredded for optimal melting.
  • ½ cup Blue Cheese (crumbled, optional) Adds a sharp and tangy flavor; can be omitted if desired.
  • 2 stalks Green Onions (sliced or chives) Used for garnish; fresh herbs can add brightness.
For Serving
  • 2 cups Vegetable sticks (celery, carrot) A healthier dipping option that adds freshness.
  • 2 cups Tortilla chips A classic pairing that complements the dip’s flavors beautifully.
  • 1 loaf Crusty bread Perfect for scooping and soaking up the creamy goodness of the Buffalo Chicken Dip.

Equipment

  • cast-iron skillet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and position the oven rack in the center.
  2. Melt about 2 tablespoons of unsalted butter over medium-high heat in an 8-inch cast-iron skillet. Add 2 minced garlic cloves and sauté for about 30 seconds until fragrant.
  3. Add 2 cups of shredded cooked chicken and ½ cup of Frank’s Original Red Hot Sauce to the skillet. Stir well and simmer for about 2 minutes.
  4. Lower the heat and mix in 8 ounces of softened cream cheese until creamy. Incorporate ½ cup of sour cream, 1 cup of shredded white cheddar, and 1 cup of shredded American cheddar, blending well.
  5. Transfer the skillet to the oven and bake for approximately 10 minutes until bubbly. Broil for 1 minute at the end for a browned top.
  6. Garnish with crumbled blue cheese (if using) and freshly sliced green onions or chives before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Softened cream cheese is crucial for avoiding lumps. Adjust spice level as needed for personal preference.

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