Easy Buffalo Chicken Dip Recipe (2024)

FAQs

What is Buffalo chicken dip made of? ›

This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken (use canned or rotisserie!) mixed with your favorite buffalo sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!

The short and happy answer: cheese! And this cheese dip calls for three varieties: cream cheese, cheddar cheese, and blue cheese. Cream cheese is the hero that thickens this dip and gives it texture. Straight out of the oven, the dip will be a little bit thinner when scooped.

Buffalo chicken dip can be runny if you use a reduced fat cream cheese. It can also be runny if you use too much ranch dressing or not enough chicken. You can thicken the dip by adding more shredded chicken, or even more cubes of full fat cream cheese or even more shredded cheddar cheese.

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank's Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce. Whisk the ingredients together and heat through. Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

Try reduced-fat cream cheese!

If you are sure you are following my recipe when it comes to your cheese amounts, yet you still get a greasy or separated result… try a lower-fat cheese next time. Sometimes just reducing the fat content can help prevent this from happening.

It is done when the cheese is completely melted and you don't see any chunks of cream cheese remaining. Do not over-cook and do not turn the heat up to high. Store the leftover dip in an airtight container in the refrigerator. Homemade buffalo chicken dip will last up to one week in the fridge.

Cream cheese can also help to thicken cream-based sauces. It can act as a thickener for salad dressings, dips, and be used as a replacement for mayonnaise. It can also help to thicken pancake batters and be used as a base for cake icing when mixed with butter.

This Buffalo chicken dip recipe should be thick enough if made according to the directions. But if you prefer an even thicker dip, feel free to add an extra ounce or two of cream cheese. Alternatively, if it's too thick, add milk—1 tablespoon at a time—until you reach a spoonable consistency.

If you have leftover Buffalo Chicken Dip, you can store in an airtight container for up to 3 days in the refrigerator. You can reheat any leftovers in the microwave or in the oven – this is up to your preference!

Is Buffalo chicken dip better cold or hot? ›

Serve with crusty bread, celery sticks, crackers, pita bread or whatever you'd like to dip in it. We enjoy it served warm, but it can be served cold!

Bring sauce to a simmer over medium heat until mixture is hot and begins to bubble, about 3 to 5 minutes. Turn off the heat. Thicken the Consistency – Whisk in 1 piece of butter at a time until a smooth and thickened sauce forms. Taste and adjust vinegar and seasonings as desired.

What Does Buffalo Seasoning Taste Like? Three words: tangy, spicy, buttery. The popularity of Buffalo chicken spice just might stem from the fact that it touches on competing tastebuds. Tangy vinegar touches our sour flavor receptors while cayenne adds that spicy tingle of heat.

Buffalo chicken wing dip wouldn't have been created without the invention of the Buffalo chicken wing, which according to New Yorker writer Calvin Trillin, originated in Buffalo, New York.

A classic buffalo sauce is sharp, rich and hot. It should be tangy, salty and almost have a creamy texture. This type of sauce makes the perfect partner for chicken wings, but also works on a grilled cheese sandwich or as a dipping sauce.

Buffalo sauce is equal parts melted butter and Frank's Red Hot, a vinegar based hot sauce. Everything else is wing sauce.