Buffalo Chicken Dip with Sour Cream Recipe

This tangy, cheesy Buffalo Chicken Dip with Sour Cream is made with shredded rotisserie chicken, sharp cheddar, and Frank’s RedHot, ready in just 35 minutes. Baking it until golden creates a bubbling crust that gives way to a smooth, velvety interior perfect for scooping. I prefer this version over traditional recipes because the sour cream adds a fresh brightness that cuts through the heavy richness of the cheese.

The Secret To Getting It Right

For years, I made this dip using bottled ranch dressing, but I often found the result greasy and overly heavy. The secret to a better texture is swapping the dressing for full-fat sour cream; it provides that essential tanginess without the oily mayonnaise base found in ranch. This simple switch allows the heat of the buffalo sauce to shine through while keeping the consistency thick and creamy rather than soupy.

One lesson I learned the hard way is the importance of temperature control before you even start mixing. If your cream cheese is cold from the fridge, it will clump up and refuse to blend with the sour cream, resulting in white specks throughout your dip. Always let your cream cheese soften on the counter for at least 30 minutes to ensure a perfectly smooth, unified base.

Jump to Recipe

Buffalo Chicken Dip with Sour Cream Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works best)
• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream (full-fat recommended)
• 1/2 cup Buffalo wing sauce (like Frank’s RedHot)
• 1 cup sharp cheddar cheese, shredded and divided
• 1 cup mozzarella cheese, shredded
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 green onions, sliced (for garnish)

How To Make Buffalo Chicken Dip with Sour Cream

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (about 1-quart capacity) or a 9-inch pie plate with non-stick spray.
2. Mix the Base: In a large mixing bowl, beat the softened cream cheese, sour cream, buffalo sauce, garlic powder, and onion powder until completely smooth and combined.
3. Combine Ingredients: Fold in the shredded chicken, 1/2 cup of the cheddar cheese, and 1/2 cup of the mozzarella cheese. Stir until the meat is evenly coated in the creamy sauce.
4. Bake: Transfer the mixture to your prepared baking dish and smooth the top. Sprinkle with the remaining cheddar and mozzarella cheese. Bake for 20-25 minutes until the cheese is bubbly and slightly golden around the edges.

Recipe Tips

• Shred your own cheese: Pre-shredded bags contain anti-caking agents like cellulose that prevent cheese from melting smoothly. Grating your own block ensures a gooey, cohesive stretch.
• Adjust the heat: If you love spice, increase the buffalo sauce to 3/4 cup; if you prefer it milder, stick to 1/2 cup and add an extra tablespoon of sour cream to cool it down.
• Let it rest: Allow the dip to sit for 5 minutes after pulling it from the oven. This helps the fats reabsorb slightly so you don’t burn your mouth on the first bite.

What To Serve With Buffalo Chicken Dip

Sturdy vessels are key for this thick dip; celery sticks and carrot batons provide a refreshing crunch that balances the rich dairy. For carbs, salty tortilla chips, Fritos Scoops, or toasted baguette slices hold up well without breaking under the weight of the cheese.

How To Store

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat smaller portions in the microwave or the full dish in the oven at 350°F until warmed through; freezing is not recommended as the sour cream may separate upon thawing.

FAQs

Can I use low-fat sour cream?
Yes, you can use light sour cream, but the dip will be slightly thinner and less rich. Avoid fat-free versions, as they often contain fillers that don’t melt well.

Can I make this in a slow cooker?
Absolutely. Combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally until hot and melted.

What if I don’t have rotisserie chicken?
You can poach two chicken breasts and shred them with forks, or use well-drained canned chicken breast in a pinch.

Nutrition

• Calories: 260
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 720mg
• Total Carbohydrate: 4g
• Protein: 15g