Buffalo chicken dip has been a hugely popular recipe to serve on Super Bowl Sunday for several years now. You get the great flavor of chicken wings without the mess and if you serve it with healthy options like celery and carrots, you might not feel quite so “guilty.” Last year I made and shared a Buffalo dip that didn’t use chicken, but still tasted like my favorite wings, and was super affordable.
There are tons of different versions of this dip but here’s my new favorite, which does include chicken, along with three varieties of cheese and plenty of kick. You can bake your own chicken or use a rotisserie chicken from your local grocer. Because we all have our own definition of “spicy,” give this a quick taste this before placing in the oven to check the level of heat. If you like something with more of a bite, feel free to add more hot sauce. (Different brands of hot sauces have different amounts of heat.)
This dip is super rich so it really doesn’t require a huge serving to feel satisfied and full. I think this recipe would easily feed 10 to 12 people as an appetizer. Serve it with carrots and celery, French baguette slices or tortilla chips.
BUFFALO CHICKEN DIP –
Prep Time: 5 minutes Cook Time: 20 minutes
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 to 1/2 cup hot sauce
2 cups shredded cooked chicken
celery seed or chopped fresh celery*
blue cheese crumbles*
Mix cream cheese with sour cream and hot sauce. Fold in chicken. Spread in a small baking (or larger if doubling recipe) dish. Sprinkle with desired amounts of celery seeds or chopped celery, scallions, and shredded cheddar. Bake at 425 degrees for 20 minutes or until bubbly. Top with blue cheese crumbles.
*I didn’t include exact measurements of these ingredients since it really depends on the size of dish you’re using and what your personal tastes are. I just sprinkle everything on until I like how it looks.
You can make this gluten free by simply checking the ingredients on the sour cream, cream cheese, hot sauce, and blue cheese. These are typically gluten free but I have found a few sauces not gluten free.
Here’s my version from last year which doesn’t use chicken …