Buffalo chicken dip
Creamy, spicy buffalo chicken dip with melted cheddar and blue cheese — perfect for parties, game day or a cosy supper with veg sticks.
This buffalo chicken dip is exactly the kind of cheesy, messy, crowd-pleasing thing you make when you want cheers not compliments. It’s hot, tangy and utterly scoopable — ideal for game day, parties or a lazy evening with friends.
Using cooked shredded chicken keeps the recipe quick; everything gets mixed, baked until bubbly and served straight from the dish. Serve with tortilla chips, carrot and celery sticks or toasted sourdough for dunking.
Ingredients
- 500 g cooked shredded chicken — rotisserie or poached then shredded
- 225 g cream cheese — full-fat, softened
- 120 g soured cream
- 60 g mayonnaise
- 60 ml hot sauce — Frank's-style or your favourite
- 150 g grated cheddar cheese
- 75 g blue cheese — crumbled; reserve a little for the top
- 5 ml garlic powder
- 5 ml onion powder
- 5 ml salt
- 5 ml black pepper — freshly ground if possible
- 2 spring onions — finely sliced, for garnish
Equipment
- ovenproof dish (20–23 cm)
- box grater
- electric hand mixer (optional)
Instructions
Preheat the oven to 180°C fan/200°C conventional. Lightly grease an ovenproof dish (about 20–23 cm).
Put the cream cheese in a large mixing bowl and beat with a spoon or electric hand mixer until smooth and slightly loosened (about 1–2 minutes).
Stir in the soured cream, mayonnaise and hot sauce until evenly combined. Add the garlic powder, onion powder, salt and black pepper and mix briefly.
Fold the cooked shredded chicken, two-thirds of the grated cheddar and most of the blue cheese into the sauce so the chicken is well coated.
Transfer the mixture to the prepared ovenproof dish. Sprinkle the remaining cheddar and the reserved blue cheese over the top in an even layer.
Bake for 20–25 minutes until the dip is bubbling at the edges and the top is lightly golden.
Remove from the oven and leave to rest for 5 minutes, then scatter the sliced spring onions and, if you like, an extra drizzle of hot sauce before serving.
Tips
- Soften the cream cheese to room temperature or beat it briefly — lumps are the enemy of a silky dip.
- If the top browns too fast, loosely tent the dish with foil for the last 5–10 minutes of baking.
- Make ahead: assemble and refrigerate (covered) for up to 24 hours, then add 5–10 minutes to the baking time from cold.
- Leftovers reheat well in a low oven (160°C fan/180°C conventional) for 10–15 minutes or in the microwave in short bursts.
- For a lighter version, swap half the cream cheese for Greek yoghurt (flavour will be tangier and less rich).
Substitutions
cooked shredded chicken → leftover roast chicken or pulled rotisserie chicken, same quantity
Stays closesoured cream → Greek yoghurt, same quantity
Stays closegrated cheddar cheese → Monterey Jack or Red Leicester, same quantity
Stays closeblue cheese → crumbled feta (gives saltier, tangier note)
Noticeably different
Nutrition
Per serving · estimated
- 520
- Calories
- 38 g
- Protein
- 3 g
- Carbs
- 39 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this ahead?
Yes — assemble the dip and keep it covered in the ovenproof dish in the fridge for up to 24 hours. Bring it to room temperature for 20 minutes then bake, adding 5–10 minutes to the baking time if still cold.
Can I use raw chicken?
No. This recipe uses cooked shredded chicken so it heats through and stays juicy. If starting with raw chicken, poach, roast or cook it fully first and then shred.
Can I freeze the dip?
You can freeze the cooked dip for up to 2 months in a suitable container. Thaw overnight in the fridge and reheat in the oven until piping hot throughout; texture may be slightly grainier.
How do I stop the top from burning?
If the top is browning too quickly, loosely cover with foil for the remainder of the bake so the centre can bubble without overcoloured cheese on top.
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