Irresistibly Creamy Buffalo Chicken Dip for Game Day Fun

This Buffalo Chicken Dip is a creamy, spicy delight perfect for any gathering, combining rotisserie chicken and rich cheeses for an unforgettable experience.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Unsalted Butter Adds richness and flavor; use margarine if needed.
2 cloves Garlic (minced) Enhances aroma and depth; fresh garlic is preferred for best flavor.
2 cups Cooked Chicken (shredded) Base protein providing substance; can substitute with rotisserie chicken for convenience.
½ cup Frank's Original Red Hot Sauce Provides essential heat and flavor; adjust quantity for a milder or spicier Buffalo Chicken Dip.

For the Creamy Mix

8 ounces Cream Cheese (softened) Delivers creaminess and body; ensure it's at room temperature for easy blending.
½ cup Sour Cream Adds tanginess and creaminess; Greek yogurt can be a lower-calorie substitute.

For the Cheesy Topping

½ cup White Cheddar Cheese (shredded) Enhances flavor complexity; substitute with any preferred melting cheese.
½ cup American Cheddar Cheese (shredded) Adds creaminess; can replace with another type of cheddar.
optional Blue Cheese (crumbled) Introduces sharpness and character; omit for a milder flavor or replace with feta.

For Garnishing

2 tablespoons Green Onions (sliced, or chives) Provides freshness as a garnish; regular onions can be used if unavailable.

For Serving

1 cup Vegetable Sticks (celery, carrot) Perfect crunchy accompaniment.
1 bag Tortilla Chips For scooping up that delicious dip.
1 loaf Crusty Bread A delightful option for dipping.
1 bag Potato Chips For an extra crunch with the dip.

Equipment

cast-iron skillet

Method

Step-by-Step Instructions for Buffalo Chicken Dip

Preheat the oven to 375°F (190°C) and position the oven rack in the middle.
In an 8-inch cast-iron skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Sauté 2 minced garlic cloves until fragrant, about 30 seconds.
Stir in 2 cups of shredded rotisserie chicken and ½ cup of Frank's Original Red Hot Sauce. Allow to simmer for about 2 minutes until thickened.
Reduce heat to low and add 8 ounces of softened cream cheese, mixing until smooth. Fold in ½ cup of sour cream.
Sprinkle ½ cup of shredded white cheddar cheese and ½ cup of shredded American cheddar cheese evenly over the dip.
Transfer the skillet to the oven and bake for about 10 minutes until hot, bubbly, and golden on the edges.
Switch to broil and cook for an additional minute to achieve a golden crust. Watch closely to prevent burning.
Garnish with crumbled blue cheese and sliced green onions before serving warm with vegetable sticks, tortilla chips, or crusty bread.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 8gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 5mg

Notes

Use rotisserie chicken for convenience and time-saving. Let cream cheese soften at room temperature for a smooth texture.

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