Buffalo Chicken Dip

a creamy baked dip with just 5 ingredients

Course Appetizer

Cuisine American

Keyword buffalo chicken, chicken dip, dip

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 245kcal

Shred the chicken and set aside. Grate the cheese and set aside as well.
In a mixing bowl, stir together the hot sauce, softened cream cheese, and sour cream. Then stir in the chicken and half of the shredded cheese.
Spread this mixture in a pie pan or square 8×8 baking dish. Top with the remaining cheese.
Bake at 375°F for 12-15 minutes until the dip begins to bubble at the edges. Top with a few chopped chives or green onions (optional).
Serve warm with toasted bread, crackers, or vegetables like carrot sticks or celery.

I like to use rotisserie chicken and simply remove the meat from the bones and shred it before use. But you can also bake chicken ahead of time and shred it before making this dip.
You can use any hot sauce you prefer; anything you would use on chicken wings will work great for this recipe.
If you want more flavor, you can add a few blue cheese crumbles or drizzle a little ranch over the top after baking.
I prefer white cheddar for both the flavor and the color contrast to the hot sauce, but any cheddar will work well.
I love a little green on top, so I add a couple tablespoons of chopped chives or green onions just after baking. This is just optional. I think cilantro would be yummy, too.