Baked Buffalo Chicken Dip
Creamy, cheesy and loaded with shredded chicken, this baked Buffalo chicken dip has plenty of tangy Buffalo flavour, a little heat and a simple blend of herbs and seasonings. Serve it warm with tortilla chips, celery and carrots for an easy crowd-pleasing appetizer.
Prep time
10 min
Cook time
20–25 min
Serves
Ingredients
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- 2 cupscooked chicken, shredded
- 1 package (250 g / 8 oz)cream cheese, softened
- ½ cupsour cream
- ½ cupBuffalo-style hot sauce
- 1 tspdried parsley
- 1 tspdried chives
- 1 tspdried dill
- ½ tspgarlic powder
- ½ tsponion powder
- ¼ tspfine sea salt
- ¼ tspfreshly ground black pepper
- 1 cupsharp cheddar cheese, freshly grated, divided
- ½ cupmozzarella cheese, freshly grated
- 2green onions, thinly sliced, divided
For Serving
- Tortilla chips
- Celery sticks
- Carrot sticks
Ingredients
- 2 cupscooked chicken, shredded
- 1 package (250 g / 8 oz)cream cheese, softened
- ½ cupsour cream
- ½ cupBuffalo-style hot sauce
- 1 tspdried parsley
- 1 tspdried chives
- 1 tspdried dill
- ½ tspgarlic powder
- ½ tsponion powder
- ¼ tspfine sea salt
- ¼ tspfreshly ground black pepper
- 1 cupsharp cheddar cheese, freshly grated, divided
- ½ cupmozzarella cheese, freshly grated
- 2green onions, thinly sliced, divided
For Serving
- Tortilla chips
- Celery sticks
- Carrot sticks
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or similar 1½-quart baking dish.
- 2
In a large bowl, mix the softened cream cheese and sour cream until relatively smooth.
- 3
Add the Buffalo sauce, dried parsley, chives, dill, garlic powder, onion powder, salt and black pepper. Stir until well combined.
- 4
Add the shredded chicken, ¾ cup cheddar, mozzarella and half of the green onions. Fold everything together until evenly coated in the creamy Buffalo mixture.
- 5
Spoon the mixture into the prepared baking dish and spread into an even layer.
- 6
Sprinkle the remaining ¼ cup cheddar over the top.
- 7
Bake uncovered for 20–25 minutes, until the dip is hot and bubbling around the edges and the cheese has melted.
- 8
For a little extra colour, broil for 1–2 minutes at the end, watching carefully.
- 9
Let the dip rest for about 5 minutes, then scatter the remaining green onions over the top.
- 10
Serve warm with tortilla chips, celery sticks and carrots.
Melissa's Notes
Shredded chicken works especially well in this dip because the strands hold onto the creamy Buffalo sauce. Rotisserie chicken makes this incredibly easy, but leftover roasted or simply seasoned chicken works just as well.
Adjust the Heat: The ½ cup of Buffalo sauce gives the dip plenty of Buffalo flavour without making the entire dish excessively hot. For extra heat, drizzle additional Buffalo sauce over the top just before serving.
Make Ahead: Assemble the dip up to one day ahead, cover and refrigerate. When ready to serve, bake it straight from the refrigerator, allowing approximately 5–10 additional minutes for it to become hot and bubbling throughout.
Nutrition Information
Per serving — based on 8 appetizer servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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