Buffalo Chicken Dip
A creamy, spicy dip made with shredded chicken, cream cheese, and hot sauce that's perfect for game days and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken or poached breasts) Tender and ready.
- 8 ounces cream cheese, softened Gives the dip its creamy, comforting base.
- 1/2 cup sour cream or plain Greek yogurt Greek yogurt is a healthy option that adds tang.
- 1/2 to 3/4 cup hot sauce (Frank’s-style) Adjust to taste for mild to fiery.
- 1 cup shredded cheddar cheese, plus extra for topping Melty and comforting.
- 1/2 cup blue cheese crumbles (optional) Adds a punch; omit for a milder version.
- 1 teaspoon garlic powder Deepens the savory notes.
- 1/2 teaspoon onion powder Balances the heat.
- Salt and black pepper to taste
- Chopped green onions or fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish or an ovenproof skillet.
- In a large bowl, beat the softened cream cheese until smooth. Stir in sour cream or Greek yogurt until silky.
- Add the shredded chicken, hot sauce, 1 cup shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly coated and glossy.
- Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle extra cheddar and blue cheese crumbles over the top.
Baking
- Bake for 18 to 20 minutes, until the center is hot and the top is bubbling and lightly browned.
- Garnish with chopped green onions or parsley and serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave. For a lighter twist, use Greek yogurt and reduced-fat cheddar.