Creamy, spicy, cheesy buffalo chicken dip! Loaded with chicken and creamy buffalo sauce.
Course Appetizer
Cuisine American, southern
Keyword buffalo chicken, cream cheese, dip, hot sauce, sour cream
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Calories
Ingredients
½tablespoonunsalted butter
2tablespoonsfinely diced onions
2tablespoonsfinely diced celery
½teaspoonminced garlic
4ozcream cheese(room temperature)
½cup sour cream
2tablespoonsranch or blue cheese salad dressing( I used 1 T. Ranch & 1 T. chunky blue cheese dressing)
½cupCholula brand Original hot sauce (see note)
½teaspoonpaprika
¼teaspoongarlic powder
¼teaspoononion powder
1teaspoondried parsley
2cupscooked, chopped chicken breast (1 lb uncooked)(See note)
1½cupsMozzarella or Cheddar Cheese, divided(I used a mixture of mild cheddar and mozzarella)
1-2tablespoonsheavy whipping cream
1-2 tablespoonsfresh parsley/ green onions and blue cheese crumbles, optional(For garnish)
1loafbaguette (sliced, buttered, and toasted)
Instructions
In a large deep skillet , melt butter, and add onion and celery.
Saute until tender and then add garlic and saute until fragrant.
Reduce heat and add cream cheese, stirring until it has melted.
Stir in sour cream, salad dressing, and hot sauce.
Stir in paprika, garlic powder, onion powder, and dried parsley.
Once combined, add chicken and stir to coat.
Stir in ½-¾ cups shredded cheese until cheese has melted and then stir in heavy whipping cream to thin the mixture out a bit.
Place into a serving casserole dish (8x8) (I used a 1-liter oval corning dish.)
Sprinkle the top with the desired amount of remaining cheese. (You can also just place the hot dip in a bowl and serve)
Broil on low to melt and brown the cheese a little. (This will not take long so keep an eye on it.)
Serve as soon as it comes out of the oven and garnish with parsley or green onion & blue cheese crumbles if desired.
Video
Notes
To cook the chicken breast: Season 1 lb of chicken breast with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Bake at 350 F. for about 20 minutes or until cooked through (timing will vary based on the thickness of your chicken breast. Be careful not to overcook or the chicken will be dry). When chicken is done, remove from oven and let cool completely. Chop the chicken up into small chunks and set aside until ready to use. You should have two heaping cups.Cholula Hot Sauce: Cholula brand is the ONLY brand that I like with buffalo chicken dip. Although I LOVE Franks & Texas Pete hot sauce with chicken wings, I'm just not a fan of the intense vinegar and pepper taste that it has when used in this dip. This is a personal preference and if you really prefer Franks or Texas Pete, use their Buffalo Wing sauce and not the plain hot sauce.Prefer a thinner dip? Simply stir in a little more heavy whipping cream, be careful, not too much!