Buffalo Chicken Dip with Blue Cheese Recipe

This creamy, spicy Buffalo Chicken Dip with Blue Cheese is made with shredded chicken, Frank’s RedHot sauce, and pungent blue cheese crumbles, ready in just 30 minutes. The bubbling golden crust hides a rich, tangy interior that demands a sturdy chip for the perfect scoop. I always make a double batch because the pan is scraped clean before halftime.

Why This Classic Works

Many recipes shy away from using actual blue cheese, opting for mild ranch dressing instead to appease picky eaters. I found that using both creamy blue cheese dressing and fresh crumbles creates a depth of flavor that cuts through the vinegar-based hot sauce perfectly.

My biggest mistake early on was using low-fat cream cheese, which resulted in a watery mess that separated in the oven. Stick to full-fat blocks to ensure the texture stays thick and scoopable even when the dip is piping hot.

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Buffalo Chicken Dip with Blue Cheese Ingredients

• 2 cups cooked chicken, shredded (rotisserie works best)
• 8 oz cream cheese, softened to room temperature
• 1/2 cup Frank’s RedHot Original Sauce
• 1/2 cup chunky blue cheese dressing
• 1/2 cup crumbled blue cheese, divided
• 1 cup sharp cheddar cheese, shredded
• 2 green onions, sliced (for garnish)
• Celery sticks and tortilla chips for serving

How To Make Buffalo Chicken Dip with Blue Cheese

1. Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a small baking dish or cast-iron skillet.
2. Mix Base: In a large bowl, whisk the softened cream cheese until smooth, then stir in the hot sauce and blue cheese dressing until combined.
3. Combine Ingredients: Fold in the shredded chicken, half of the cheddar cheese, and half of the blue cheese crumbles.
4. Bake: Transfer the mixture to your prepared baking dish and top with the remaining cheddar and blue cheese crumbles.
5. Finish: Bake for 20 minutes until the cheese is bubbling and golden, then garnish with green onions before serving.

Recipe Tips

• Soften properly: Ensure your cream cheese is completely at room temperature before mixing, or you will end up with unappealing white lumps in your dip.
• Shred your own: Pre-shredded cheddar cheese contains anti-caking agents that prevent a smooth melt; grating a block by hand yields a much gooier result.
• Chicken choice: Rotisserie chicken offers the best texture and moisture, but canned chicken works in a pinch if drained very thoroughly.

What To Serve With Buffalo Chicken Dip

Crispy tortilla chips or sturdy corn chips are essential for scooping up heavy amounts of cheese and chicken without breaking. Fresh celery and carrot sticks provide a cool, crunchy contrast that helps cleanse the palate between spicy bites. For a heartier option, toasted baguette slices hold up well against the thick texture.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or place the dish back in the oven until warmed through; freezing is not recommended as the dairy will separate and become grainy.

FAQs

Can I use ranch instead of blue cheese dressing?
Yes, if you prefer a milder flavor, you can swap the dressing, but keep the crumbles for that authentic bite.

Is this dip very spicy?
It has a medium kick similar to a standard buffalo wing; to reduce the heat, add a tablespoon of melted butter to the sauce mixture.

Can I make this in a slow cooker?
Absolutely, just combine all ingredients in the slow cooker and heat on low for 1.5 to 2 hours, stirring occasionally.

Nutrition

• Calories: 290
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 3g
• Protein: 16g