Buffalo Chicken Dip is an American classic and for good reason. It’s incredible! This dip is creamy, cheesy, spicy and very addicting. I love this Dip recipe because it’s made all in one pan and then served in one pan. I love a super creamy dip so I use Hiland Dairy Cream Cheese and Sour Cream. It’s creamy and delicious! Plus the Hiland ingredients pair so well with the spice of the Buffalo sauce. Perfect combo! It’s stood the test of time and now I get to share my recipe with you!
This dip recipe is really easy with simple ingredients.
Hiland Dairy Sour Cream and Cream Cheese
Frank’s Red Hot Sauce or Buffalo Sauce
Shredded Chicken (go for the rotisserie)
Cheddar Cheese
Blue Cheese (optional)
This is a really easy dip to make, but here are some tips to make it the best it can be.
Make sure your cream cheese is room temp or slightly soft,. This helps it melt easily with the other ingredients. I leave mine out on the counter 30 minutes or so before I want to make the dip.
Rotisserie Chicken is your friend. I love using a Rotisserie Chicken for this Dip recipe because it’s easy! Shred the chicken and add to the dip.
I love using my cast iron pan for this recipe because it can go from the stove to the oven to serving. Make sure you use a skillet that can go into the oven. If you don’t have one, no worries! Just do the cooking in the skillet then pour the dip into a baking dish to place in the oven.
Spice level: The beauty of this Buffalo Dip recipe is that you can adjust the spice level to whatever your liking is. I am a wimp, so I go more mild. My husband would say go spice heavy. You can add more hot sauce if you like more spice or less to keep it wimp friendly.
Buffalo chicken Dip is one of those dips that you can serve with a variety of options. My favorites are: chips, crackers, celery, carrots, crusty bread, really anything you like.
Check out the video and recipe below and make it for your next party!
Also take a look at these other appetizer recipes I love!
A creamy, cheesy, spicy classic dip recipe that is easy to make and very addicting to eat. Made in one pan and served in one pan, this Buffalo Chicken Dip is always a big hit.
1 Tablespoon Hiland Dairy Butter
1 Tablespoon minced Garlic
2 cups cooked and shredded chicken (I use Rotisserie)
½ cup Frank’s Red Hot Sauce or Buffalo Sauce
8 oz Hiland Dairy Cream Cheese (softened)
½ cup Hiland Dairy Sour Cream
1 cup Cheddar Cheese, shredded
¼ cup Blue Cheese Crumbles (optional)
Green onions, sliced
Preheat the oven to 375 degrees.
In a medium sized skillet (8 inch) that is oven safe on medium high heat, add the butter and melt. Then add the garlic and cook for about 30 seconds.
Add the shredded chicken and hot sauce to the skillet. Mix together and cook for about 2 minutes.
Turn the heat to low and add the Hiland Cream Cheese. Stir together until the cream cheese is melted. Add the Hiland Sour Cream and mix together again. Top with the shredded cheddar cheese.
Remove from the heat and place in the oven. *If you do not have an oven safe skillet, transfer the buffalo chicken mixture to a baking dish for the oven*
Place in the oven and bake for about 10 minutes until the cheese is melted. Then turn the oven to a low broil for just a couple minutes to get the cheese browned.
Remove from the oven and sprinkle the blue cheese and green onions over top. Serve with chips, veggies, crackers!
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