Buffalo Chicken Dip

1 Review

This crowd-pleasing dip from F&W’s Justin Chapple has all the punchy flavors of buffalo chicken wings. It gets its creamy texture from a combination of cream cheese and sour cream. Serve it with tortilla chips and celery sticks. Slideshow: More Party Dip Recipes 

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on July 26, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Buffalo Chicken Dip
Photo: © Abby Hocking
Total Time:
40 mins
Yield:
8
Cook Mode (Keep screen awake)

Ingredients

  • 8 ounces cream cheese, at room temperature

  • 3/4 cup cayenne pepper sauce, preferably Frank’s RedHot

  • 1/2 cup sour cream

  • 2 cups chopped cooked chicken (8 ounces)

  • 2 cups shredded Monterey Jack cheese

  • 1/4 cup finely chopped scallions, plus more for garnish

  • Tortilla chips and celery sticks, for serving

Directions

  1. Preheat the oven to 375°. In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined. Stir in the chicken, 1 1/2 cups of the cheese and the 1/4 cup of scallions. Scrape the mixture into a medium cast-iron skillet and sprinkle the remaining 1/2 cup of cheese on top.

  2. Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top. Let stand for 5 minutes, then garnish with scallions and serve with tortilla chips and celery sticks.

Make Ahead

The unbaked dip can be refrigerated overnight. Let stand at room temperature for 20 minutes before baking.

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