Can I make Buffalo chicken dip ahead of time?

Absolutely! This dip is perfect for preparing in advance. Simply assemble the dip according to the recipe, cover it, and store it in the refrigerator up to a day ahead. When you're ready to serve, remove it from the fridge about 30 minutes before baking to bring it closer to room temperature, then bake as directed. Or just allow a few extra minutes in the oven if baking from cold.

Can I adjust the spiciness of this dip?

Yes, you can easily can adjust the heat to suit your taste. For a milder dip, reduce the amount of hot sauce or choose a milder sauce variety. Conversely, if you're after a spicier kick, increase the hot sauce or add a pinch of cayenne pepper. You can also serve additional hot sauce on the side, allowing guests to customize their own spice level.

I don't care for blue cheese. Can I leave it out?

Yes, the blue cheese is 100% optional. The dip will still be delicious without it.

Buffalo Chicken Dip - Once Upon a Chef

Buffalo Chicken Dip

Upgrade your game day spread with this creamy, spicy Buffalo Chicken Dip—all the bold, tangy flavor of classic Buffalo wings, minus the mess. A guaranteed crowd-pleaser!

Servings: 8

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Total Time: 40 Minutes

Ingredients

8 ounces cream cheese
½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
½ 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
½ cup crumbled blue cheese, divided (optional)
¼ cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish
Tortilla chips, carrots, and celery sticks, for serving

Instructions

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, 1½ cups of the pepper jack, 6 tablespoons of the blue cheese (if using), and the scallions. Transfer the mixture into a 1½ quart baking dish and sprinkle the remaining ½ 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, carrots, and celery sticks.
Make-Ahead Instructions: The dip can be prepared and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking from cold.

Nutrition Information

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

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.