Buffalo Chicken Dip Recipe
A super easy recipe for Buffalo Chicken Dip that everyone is going to love! Be ready to hand out the recipe when they ask! This one is made with canned chicken, Frank's Hot Sauce, Cream Cheese, Sour Cream, Garlic, Green Onions and seasonings.
Servings 8 people
Calories 270kcal
Ingredients
- 8 oz Cream Cheese softened
- 1 cup sharp cheddar cheese divided; shredded
- ½ cup Frank's Red Hot Original Sauce
- ½ cup sour cream
- 12.5 oz chunk chicken 2 cans; canned
- 1 clove garlic minced
- ⅓ cup green onions sliced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 1 pinch red pepper flakes make it a healthy pinch
Optional Garnish
- blue cheese crumbled
- extra green onions or chives shredded
Serving Dippers
- tortilla chips carrot sticks, or celery sticks
Instructions
- Preheat the oven to 350°F. Grease an 8x8 or similar sized baking pan.
- Mix all the ingredients together, reserving ½ cup of shredded cheese. Combine really well so the cream cheese is distributed evenly.8 oz Cream Cheese, 1 cup sharp cheddar cheese, ½ cup Frank's Red Hot Original Sauce, ½ cup sour cream, 12.5 oz chunk chicken, 1 clove garlic, ⅓ cup green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, 1 pinch red pepper flakes
- Transfer to a greased 8x8 or similar size pan. Top with remaining ½ cup cheddar cheese.
- Bake for 20 minutes.
- Let cool for about 5 minutes, garnish the top with optional blue cheese crumbles and extra green onions or chives.extra green onions or chives, blue cheese
Dippers
- Serve the Buffalo Chicken Dip with dippers. Some of our favorites are:Tortilla Chips, Carrot or Celery Sticks, Pita Bread, Large Bell Pepper Strips.
Make Ahead
- Can be made 24 hours in advance. Mix all the ingredients together and pop in a greased baking dish (through step 3 above). Cover with foil or plastic wrap and pop in the fridge.
- When it is time to bake remove from the fridge while the oven preheats. Uncover the dip and bake for 25 minutes at 350°F.
Slow Cooker (Crock Pot)
- Add all the ingredients to the slow cooker, stir, and cook on LOW for about 2 hours, stirring occasionally. Once everything is melted and hot, switch to WARM for serving.
Notes
CANNED CHICKEN - The recipe calls for TWO 12.5 oz cans of canned chicken. I have also tested this recipe with TWO 9.75 oz cans and that works too. SOFTENING CREAM CHEESE - Since you are baking the cream cheese into the dip you can TOTALLY pop it in the microwave to soften it first. Cut it into 8 cubes, pop a damp paper towel over top and microwave for about 20 to 30 seconds.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 4g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 1006mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
