Buffalo Chicken Dip

By Ali Slagle

Updated November 20, 2018

  • John Kernick for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
20 minutes
Rating
4(4,995)
Comments
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Sour cream and onion, spinach-artichoke, queso and fondue are warm dips you know and love, but we'd urge you to get to know Buffalo chicken dip a little better. It’s a quick, one-pan snack, spicy from a heavy pour of hot sauce, luscious from sour cream and cream cheese and a little funky from the blue cheese. With just the right amount of acid and salt, it'll keep people coming back for more. It also plays well with beer, but that you already knew.

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Ingredients

Yield:6 to 8 servings

  • 1 tablespoon unsalted butter

  • 2 cups shredded, cooked chicken

  • ½ cup Buffalo-style hot sauce

  • ½ teaspoon fresh lemon juice

  • ¼ cup sour cream

  • 4 ounces cream cheese, cut into pieces and softened

  • ½ cup freshly shredded white Cheddar cheese

  • ¼ cup crumbled blue cheese

  • 1 ½ teaspoons finely chopped chives, or to taste

  • Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

2 grams carbs; 59 milligrams cholesterol; 182 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 559 milligrams sodium; 13 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.

  2. Step 2

    Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.

  3. Step 3

    Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.

  4. Step 4

    Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.

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Ratings

4 out of 5
4,995 user ratings
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Comments

andra

Is it bad if two people eat the whole thing in an hour? Asking for a friend.

Betsey

It's a dip, not a health food.

Angus

A classic. I missed this so much when I moved abroad. Now that I can finally get Frank’s hot sauce here, I make it for parties and it’s always a hit. Some variations that work well - 1/2 red onion diced and added to the mixture before baking softens up nicely and adds a touch of oniony sweetness. Scallions scattered over the top before serving if you like a tiny bit of crunch. Chickpeas make a good vegetarian substitute. Lime juice for a bit more of a Mexican touch.

Ben Thuy

Crowd pleaser. Serve it, and make friends. Even my mother-in-law was parked over it. Cooked the roasted Cauliflower version and it was a hit.

Sam

I followed the tip of using a head of roasted cauliflower instead of chicken (roasted at 425 until softened and golden), and everyone LOVED it, and we were all meat eaters. Didn’t do the cheddar on top and it was plenty cheesy. Delicious.

Michelle O

Baffled this only has 4 stars. It’s quick, super simple, ultra delicious. Few ingredients, most already on-hand. A showstopper at parties, but also not insane to have half for dinner with veggies.

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