This creamy and spicy Buffalo chicken dip has all the great flavor of Buffalo wings, but without all the mess. Made with a shredded rotisserie chicken, it’s the perfect easy and fun appetizer for football season. In fact, I made it last weekend for an NFL Sunday kickoff party and people nearly lost their minds. My friend Stacy Wilson gave me the recipe; and Stacy got it from her friend Rene Augustine. It’s just one of those crowd-pleasing recipes that gets passed from friend to friend, party to party, wherever it appears.
There are umpteen Buffalo chicken dip recipes out there. What I like about this version is that it’s a little more “from-scratch” than most. That doesn’t mean it’s difficult, however. You can throw it together in 15 minutes, and then let the oven to the rest.
Begin by warming the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined.
Stir in the chicken, 1-1/2 cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions.
Transfer the mixture into a 1-1/2 quart baking dish and sprinkle the remaining 1/2 cup of pepper jack and 2 tablespoons of blue cheese over top.
Bake the dip for about 20 minutes, until bubbling. Then broil until lightly browned on top.
Let the dip stand for 5 minutes, then sprinkle with scallions and serve with tortilla chips and celery sticks.
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Buffalo Chicken Dip
- 8 ounces cream cheese
- 1/2 cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 1/2 cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce
- 1 large garlic clove, minced
- 2 cups shredded cooked chicken, from 1 rotisserie chicken
- 2 cups shredded Pepper Jack cheese, divided
- 1/2 cup crumbled blue cheese, divided (optional)
- 1/4 cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish
- Tortilla chips and celery sticks, for serving
- Preheat the oven to 375°F.
- In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined. Stir in the chicken, 1-1/2 cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions. Transfer the mixture into a 1-1/2 quart baking dish and sprinkle the remaining 1/2 cup of pepper jack and 2 tablespoons of blue cheese over top.
- Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes. Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips and celery sticks.
- Per serving (8 servings)
- Serving size: About 2/3 cup
- Calories: 381
- Fat: 35 g
- Saturated fat: 12 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 15 g
- Sodium: 757 mg
- Cholesterol: 88 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.