Buffalo Chicken Dip with Rotisserie Chicken

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Cooking With Anadi

12K subscribers · rotisserie chicken, three cheeses, Frank's heat and tang

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Ultra Creamy Buffalo Dip Recipe with Rotisserie Chicken

I love buffalo chicken wings! Until literally a week ago, I didn’t even know that this dip was a thing, but now that I’ve made it, I’d totally go for it again and again!

You may know if you’re subscribed to me on YouTube that for the month of August, the theme is appetizers, called #hotshots2022. If you have a YouTube channel, then I totally recommend you be a part of the fun and share your favorite appetizer! Even if you’re not on YouTube, then I still encourage you to join in and perhaps make this Buffalo Dip with chicken or any awesome appetizer as part of your Live to Cook one-month challenge! I’d love for you to tag me on Instagram so I can see and share your wonderful apps!

That being said, I created a poll and asked what appetizer YOU wanted to see, and this dip won! I did some research and couldn’t wait to make this! Wow am I happy I did! This totally blew me away, and if you’re a buffalo chicken lover, then you’re going to be totally obsessed with this dip! It’s easy to make the mixture and all you need to do is bake it! I’ll break down everything so this will be the star of your game day party! Don’t forget to watch the video to follow along with me! Let’s get cooking!

Tools Needed

• Nonstick pan
• Spatula
• Garlic press
• Cutting board
• Chef's knife
• Mixing bowl
• Cheese grater
• Casserole dish
• Baking tray

Ingredients for Baked Buffalo Rotisserie Chicken Dip

There aren’t too many ingredients you need for this awesome rotisserie chicken buffalo dip! Don’t forget to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD for all ingredient quantities and to save the recipe for later! You can also scale the recipe based on how much chicken dip you want to make! You can make this for yourself on a casual night in or for a major crowd - all ingredient quantities will automatically be adjusted, so you don’t need to scratch your head with ratios!

• Hot sauce: Preferably Frank’s RedHot, that would be the classic choice!
• Sour cream
• Cream cheese
• Cheddar cheese
• Monterey Jack cheese
• Blue cheese
• Rotisserie chicken
• Butter
• Garlic
• Onion
• Salt and pepper: Optional for extra seasoning.
• Chives or green onions: Freshly chopped for garnish.

How to Make This Easy Baked Buffalo Chicken Dip

Preheat the oven to 400 F.

Remove the meat from the rotisserie chicken and roughly dice into smaller pieces.

Heat a pan on medium heat and once warmed, add the butter.

Add the onions and sauté until they start to soften. Then, add the garlic and continue cooking until the onions are softened.

Add the rotisserie chicken and sauté until warmed through. Then, add the cream cheese and mix well until mixed thoroughly.

Add the hot sauce and mix well. Turn the heat to low. Add the sour cream as well, mix well and then transfer this to a casserole.

Add half of the shredded cheddar and monterey jack and mix. Then top with the crumbled blue cheese and then the remaining cheese.

Bake for 35-45 minutes or until the cheese is lightly browned or done to your liking.

Garnish with chopped chives and serve hot!

Serving Suggestions for This Buffalo Rotisserie Chicken Dip

You can serve this in so many ways! Mix and match different options and be sure to comment how you’ll be serving this! Here are just a couple of ideas.

• Crusty bread: Such as Parisian bread, baguette, or ciabatta
• Crackers
• Tortilla chips
• Celery sticks

Questions You May Have!

To Reheat

You can quickly reheat your dip in the microwave! Simply ensure your portion is in a microwave-safe bowl or container and reheat for one to two minutes, or entirely warmed through. If you want to enjoy it from the casserole, then you can reheat it in the oven. Preheat to 350 F and allow it to heat for about five to ten minutes, or entirely warmed through.

Is Buffalo Chicken Dip Healthy?

Let's be real, this is a rich, indulgent party dip, and that's exactly the point! Here's an honest look at what's in it. Between the rotisserie chicken and all that cheddar, Monterey Jack, blue cheese, and cream cheese, this dip is genuinely high in protein, which is part of what makes it so satisfying.

That same lineup of cheeses, plus sour cream and butter, also makes it high in fat (including saturated fat) and cholesterol, so I think of it as an occasional appetizer rather than an everyday snack. It's naturally low in fiber since it's a chicken-and-cheese dip, so I love scooping it with crunchy celery sticks alongside the crackers and bread to bring some fresh veg to the table. If you're keeping an eye on calories, reach for celery instead of chips and stick to a couple of tablespoons, because a little of this creamy, spicy dip goes a long way.

A couple more things worth knowing: because it leans on hot sauce and several cheeses, this dip is fairly high in sodium, and the dip itself is quite low in carbohydrates, so most of the carbs come from whatever you scoop it up with. Celery and other fresh veggies keep things lighter than crackers or chips.

Easy Swaps and Variations

Half the fun of a good buffalo chicken dip is making it your own. A few easy swaps I love:

• No fresh garlic? A teaspoon of garlic powder works in a pinch, stirred in when you add the chicken.
• Play with the cheese. I use cheddar, Monterey Jack, and blue cheese, but this dip is forgiving. For an extra-gooey, milder melt, swap some of it for shredded mozzarella. Not into blue cheese? Leave it out or add more cheddar.
• White or dark meat both work. A store-bought rotisserie chicken gives you both, so use whichever you prefer or a mix. Leftover roasted or poached chicken is great here too.
• Make it yours. Sprinkle a little extra cheese and chopped chives over the top before baking, and dial the Frank's hot sauce up or down for more or less heat.

How This Differs From Most Buffalo Chicken Dip Recipes

If you have made this before, you have probably seen the version where everything gets dumped cold into a large bowl, stirred together, and put straight in the dish. Mine does not work that way. I melt butter in the pan first, soften the onion and garlic in it, and combine chicken with that base while it is warm before any cheese goes in. It is one extra pan to wash, and it is the difference between a dip that tastes of cooked onion and garlic and one that tastes of raw onion. Stir it well at each stage and the cream cheese will emulsify into the sauce rather than sitting in lumps.

There is also no homemade buffalo sauce step here. Classic buffalo wing sauce is really just cayenne hot sauce and butter, and that is exactly what is happening in this pan already, so I use Frank's Original RedHot straight from the bottle and let the butter in the recipe do the rest. Nothing in this recipe needs to boil either. If you are poaching a plain chicken breast instead of buying a bird, keep the water at a bare simmer rather than a rolling boil, or the meat goes stringy.

And this is not a 15-20 minutes bake, which is what you will see on the stovetop-and-broil versions. It goes into a 400 F oven for 35 to 45 minutes, until the cheese on top is lightly browned. Sour cream is what I use to loosen it, but the ranch question comes up constantly: if you would rather, swap the sour cream for roughly the same amount, about a third of a cup ranch dressing, and you will get a tangier, milder dip. Neither one is the best buffalo chicken dip in the abstract; it depends entirely on which of those two flavors you actually want.

Quantities, Prep Time, and What to Pick Up

The recipe card scales, but here is the shape of it as written. It serves 12 as a party appetizer, with a prep time of 15 minutes and 50 minutes of cooking, so about 65 minutes door to door. The ingredient list is short and the simple ingredients are all supermarket staples: 2 cups of diced rotisserie chicken, 2 teaspoons of butter, half an onion, 2 cloves of garlic, 250 grams of cream cheese, three quarters of a cup of Frank's, a third of a cup of sour cream, a cup each of cheddar and Monterey Jack, and half a cup of crumbled blue cheese.

Two of those are worth translating. 250 grams is about 9 oz cream cheese, which is a little more than one standard 8 oz block, and as I say in the FAQ above I buy the tub rather than the block because it melts better. And if you want white meat only, about two rotisserie chicken breasts, give or take the size of the bird, will get you to the 2 cups the recipe needs. Any pre-cooked chicken you already have works just as well, which is really the point of this recipe. Salt and pepper are both optional here, because between the hot sauce and three cheeses there is already plenty of salt in the pan; taste it before you reach for either.

Red pepper flakes are not in this recipe, but they are the easiest way to add heat that is dry rather than vinegary, if you find Frank's alone too sharp. A pinch stirred into the pan with the garlic is plenty. That is a variation rather than part of the recipe as written.

What to Scoop It With, and What It Does and Does Not Give You

Crusty bread, crackers and tortilla chips are all listed above, and they are what most people reach for. Celery sticks and carrot sticks are the two I would actually put out alongside them, because the dip is rich and something raw and cold to break it up genuinely helps. Carrot sticks are a serving suggestion rather than part of the recipe, but they hold up to a thick dip better than most vegetables do.

On the nutrition side, to add to the section above: all that cheddar, Monterey Jack, blue cheese and cream cheese make this a real source of calcium, and the chicken brings some potassium with it. What it does not bring is vitamin c, because there is nothing in the ingredient list that carries any. That is another argument for the raw vegetables on the side rather than only chips. A couple of tablespoons is a serving, and a serving goes further than you expect.