Spicy Hot Buffalo Chicken Dip
Hot Buffalo Chicken Dip
Introduction
Hot Buffalo Chicken Dip is a flavorful and creamy dish that combines everything you love about buffalo chicken wings into a delicious dip. It’s perfect for parties, game days, or a cozy night in. This dip brings together shredded chicken, creamy cheeses, and spicy buffalo sauce in one hearty bowl. Easy to make and served warm, it’s a guaranteed crowd-pleaser.
Why Make This Recipe
This recipe is a fantastic way to enjoy the classic buffalo flavor without the mess of wings. It’s quick to prepare and can be made ahead of time, making it ideal for gatherings or casual get-togethers. Plus, the blend of cheeses and spices makes it delicious while satisfying your craving for something hearty and indulgent. Whether you’re a buffalo fan or just seeking a new dip to wow your guests, Hot Buffalo Chicken Dip is a must-try.
How to Make Hot Buffalo Chicken Dip
Creating Hot Buffalo Chicken Dip is simple and fun! Follow these easy steps to whip up this tasty dish:
Ingredients:
- 1/3 cup mayonnaise (whole egg, Hellman’s and S&W recommended)
- 1/3 cup sour cream (full fat)
- 1/3 cup buttermilk
- 2 1/2 tbsp parsley (preferably curly, very finely minced)
- 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
- 1 cup Frank’s Red Hot sauce
- 3 cups shredded cooked chicken breast
- 250g/8oz cream cheese (cut into 8 cubes)
- 2 1/2 cups colby cheese (shredded)
- 1 1/4 cups cheddar cheese (shredded)
- 1 tsp ground black pepper
- 1/2 cup green onion (finely sliced)
- Extra green onion
- Corn chips, crackers, crostini, vegetable sticks (especially celery)
Directions:
- Preheat oven: Preheat your oven to 180°C/350°F.
- Make ranch dressing base: In a bowl, combine mayonnaise, sour cream, buttermilk, parsley, dill, apple cider vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Set aside for 10 minutes to let the flavors develop.
- Simmer on stove: Transfer the ranch dressing mixture to a saucepan over medium-low heat. Add cream cheese, hot sauce, and black pepper. Stir until the cream cheese melts and the mixture becomes smooth and well-combined.
- Mix: In a large bowl, transfer the hot cream mixture. Add shredded chicken, 3/4 of the cheese (reserve the rest for topping), and green onion. Mix well until fully combined.
- Bake: Transfer the mixture to a 6-cup/1.5L casserole dish and top with the remaining cheese. Bake for 20 minutes until bubbly and golden. For more browning, you can turn on the broiler for the last few minutes.
- Serve: Garnish with reserved green onion and enjoy with corn chips, crackers, or vegetable sticks for a lighter option.
How to Serve Hot Buffalo Chicken Dip
Serve Hot Buffalo Chicken Dip warm right out of the oven. It pairs wonderfully with corn chips, crackers, or sliced baguette. For a healthier touch, fresh vegetable sticks, especially celery, make an excellent choice for dipping.
How to Store Hot Buffalo Chicken Dip
You can store leftover dip in an airtight container in the refrigerator for up to three days. When ready to enjoy, reheat in the oven until warmed through. You may also microwave it in short intervals, stirring in between, until hot.
Tips to Make Hot Buffalo Chicken Dip
- For an extra kick, add more hot sauce according to your spice preference.
- Shred your own cheese for a creamier texture, as pre-shredded cheese often contains additives that prevent it from melting smoothly.
- Use rotisserie chicken for convenience and extra flavor.
Variation
You can customize this recipe by adding blue cheese for a tangy flavor or substituting ranch dressing for the mayonnaise and sour cream mixture.
FAQs
1. Can I make this dip in advance?
Yes, you can prepare it a day ahead and store it in the refrigerator until you’re ready to bake it.
2. Can I freeze Hot Buffalo Chicken Dip?
Yes, you can freeze it before baking. Just make sure to thaw it overnight in the fridge before baking.
3. What can I use instead of chicken?
You could substitute shredded turkey or even use canned chicken in a pinch, but shredded rotisserie chicken works best for flavor.
Enjoy this delicious dish at your next gathering, and watch it disappear quickly!
Hot Buffalo Chicken Dip
Ingredients
Dressing Base
- 1/3 cup mayonnaise (whole egg, Hellman’s and S&W recommended)
- 1/3 cup sour cream (full fat)
- 1/3 cup buttermilk
- 2 1/2 tbsp parsley (preferably curly, very finely minced)
- 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
Main Ingredients
- 1 cup Frank’s Red Hot sauce
- 3 cups shredded cooked chicken breast
- 250 g cream cheese (cut into 8 cubes)
- 2 1/2 cups colby cheese (shredded)
- 1 1/4 cups cheddar cheese (shredded)
- 1 tsp ground black pepper
- 1/2 cup green onion (finely sliced) Extra green onion for garnish
Serving Suggestions
- Corn chips, crackers, crostini, vegetable sticks (especially celery)
Instructions
Preparation
- Preheat your oven to 180°C/350°F.
- In a bowl, combine mayonnaise, sour cream, buttermilk, parsley, dill, apple cider vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Set aside for 10 minutes to let the flavors develop.
Cooking
- Transfer the ranch dressing mixture to a saucepan over medium-low heat. Add cream cheese, hot sauce, and black pepper. Stir until the cream cheese melts and the mixture becomes smooth and well-combined.
- In a large bowl, transfer the hot cream mixture. Add shredded chicken, 3/4 of the cheese (reserve the rest for topping), and green onion. Mix well until fully combined.
- Transfer the mixture to a 6-cup/1.5L casserole dish and top with the remaining cheese. Bake for 20 minutes until bubbly and golden. For more browning, you can turn on the broiler for the last few minutes.
Serving
- Garnish with reserved green onion and enjoy with corn chips, crackers, or vegetable sticks for a lighter option.
