This easy Buffalo Chicken Dip will be the star of your next party. The recipe uses rotisserie chicken for added flavor and tenderness. The results are savory, cheesy, and packed with flavor! Best of all, it’s ready in less than 30 minutes, and leftovers can be easily reheated.
However, when it comes to this cheesy buffalo chicken dip, I prefer the classic buffalo chicken wing flavors. The subtle bite and acidity of the hot sauce pairs so well with the creaminess of the other dip ingredients (cream cheese, sour cream, blue cheese… this is not a low fat recipe).
Also, people go nuts for this stuff. If you’re entertaining more than 6 people, you might want to consider having a second batch ready to throw in the oven!
- If you like classic buffalo wings and want that exact flavor, I recommend using Frank’s RedHot Sauce with this dip recipe. That will give you the flavor you’re seeking. However, I’ve also used Cholula Hot Sauce with great success! I can’t confirm how other brands will work, but I’d imagine many will be fine as long as they don’t have an overpowering heat level or unique flavor (so, don’t use a pineapple hot sauce).
- I like using shredded rotisserie chicken without the skin. It’s a time saving step, and I think the chicken is more flavorful and delicate. I use both the white and dark meat. This recipe doesn’t use an entire rotisserie chicken, so if I don’t have plans for the leftovers, I freeze them in a resealable bag. I usually have the perfect amount for a half portion of my rotisserie chicken tacos.
- If you don’t want to buy a whole rotisserie chicken, you can substitute cooked, shredded chicken breasts. I recommend poaching them to prevent drying out.
How long can you leave dips sitting out?
According to the FDA, once the dip is at room temperature, it can’t stay out longer than two hours. One way to extend the life of hot dips is to serve them in a slow cooker on low heat to keep them warm.
Looking for more dip recipes?
- 8 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 1/2 cup hot sauce, plus more if desired (see notes for recommendations)
- 3/4 cup + 2 tablespoons crumbled blue cheese, divided
- 1/2 cup finely chopped green onions, divided (approximately 8 green onions)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded rotisserie chicken (discard skin; chicken breasts may be substituted)
- 1/2 cup shredded mozzarella cheese
- Crackers, crostini or celery for serving
- Preheat the oven to 400 degrees F.
In a large bowl, combine the cream cheese, sour cream, hot sauce, 3/4 cup blue cheese, 1/4 cup green onions, salt, pepper, and garlic powder, stirring until most or all patches of cream cheese are blended with the hot sauce. Add the rotisserie chicken and stir until evenly combined.
- Spread evenly into an 8x8 baking dish or 9-inch pie dish (Note: any similar sized baking dish will work). Sprinkle the mozzarella on top along with the remaining blue cheese and green onions.
Bake for 20 to 25 minutes, until hot and bubbly. You can optionally drizzle a bit more hot sauce on top before serving. Enjoy with crackers, crostini or celery.
Store in an airtight container in the refrigerator for up to 5 days. To reheat leftovers, place in a microwave-safe dish, cover, and heat on HIGH power in 30-45 second increments, stirring, until hot.
I recommend using Frank's RedHot Sauce with this dip if you enjoy the taste of traditional buffalo wings. However, I have also used Cholula Hot Sauce with great results! I can’t personally speak for how other hot sauces will substitute, but I’d imagine many will work as long as they don’t have an overpowering heat level or unusual flavor profile.
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About the Author
Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.