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A warm, cheesy dip with a classic buffalo flavor, perfect for parties, game days, or a quick, comforting dinner. Made with cooked shredded chicken, cream cheese, sour cream, buffalo sauce, and cheddar cheese, baked until bubbly and golden.

Ingredients

Scale
  • 1 pound cooked, shredded chicken (rotisserie or slow-cooker shredded)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot), plus extra if desired for spiciness
  • 1 cup shredded cheddar cheese, plus 1/4 cup more for topping
  • Salt and pepper to taste

Instructions

  1. Cook 1 pound chicken in a slow cooker seasoned with salt and pepper on high for 4 hours or low for 6 hours.
  2. Shred warm chicken with two forks or pulse in a mixer for about 15 seconds until shredded.
  3. Alternatively, shred 1 pound store-bought rotisserie chicken into bite-sized pieces.
  4. In a bowl, mix softened 8 oz cream cheese, 1/2 cup sour cream, 1/2 cup buffalo sauce, and 1 cup shredded cheddar cheese until smooth; season with salt and pepper to taste.
  5. Fold shredded chicken into the cheese mixture until evenly combined.
  6. Spread the mixture into a 1.5-quart oven-safe dish and sprinkle 1/4 cup additional shredded cheddar on top.
  7. Preheat the oven to 350°F (175°C).
  8. Bake at 350°F for 15–20 minutes until the dip is bubbly and the cheese on top is golden brown.
  9. Microwave option: transfer the assembled dip to a microwave-safe dish, cover loosely, and heat in short increments, stirring between intervals, until hot and bubbly.
  10. Slow-cooker option: toss all ingredients into the slow cooker and heat on low until bubbly and warm.

Notes

To make the dip milder, reduce the buffalo sauce and serve with ranch or extra sour cream., For more heat, add extra hot sauce or cayenne pepper, or top with sliced pickled jalapeños., Cheese variations include substituting cheddar with pepper jack, Monterey Jack, or adding blue cheese crumbles for a classic buffalo flavor., For a lighter version, use plain Greek yogurt instead of sour cream., Extra add-ins can include cooked bacon bits, chopped green onions, or diced roasted red peppers., Store leftovers in an airtight container in the fridge for 3-4 days and reheat in oven, microwave, or slow cooker., Freeze the dip for up to 2 months; thaw overnight in the fridge before reheating., To avoid watery dip, use full-fat cream cheese and drain excess liquid from chicken., The dip can be assembled ahead and refrigerated up to 24 hours before baking.

Nutrition

Find it online: https://mamapantry.com/buffalo-chicken-dip/