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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!
Can I use ranch dressing for this buffalo chicken dip using rotisserie chicken?▼
Yes, you can use ranch dressing if desired. A lot of recipes use it. At the time of writing this recipe, I was not a fan of ranch dressing, so I used sour cream instead! However, I definitely recommend you try this recipe out using my ranch recipe (also includes a Taylor Swift “seemingly ranch” variation!) Additionally, I think sour cream adds a nice texture without taking away from the flavors of the cheeses.
What type of cream cheese should I use?▼
I’m using full fat cream cheese. Lots of recipes use the cream cheese block, but I’ve never liked it. I find it doesn’t melt well and has a bland taste. The tub of full fat cream cheese tastes great and will melt nicely in your mixture!
Can I Switch Up the cheeses?▼
I’m using cheddar cheese, Monterey jack, and blue cheese here. Blue cheese and cheddar are essential for this buffalo chicken, but you could swap the Monterey jack with havarti, mozzarella, or even white cheddar! If you wanted, you could substitute blue cheese with blue cheese dressing.
Do I have to use rotisserie chicken?▼
No, you don’t! However, this is a great recipe to use leftover rotisserie chicken if you already have it on hand! If you have raw chicken breast, you can poach it and shred it. You could also use Grilled Chicken and shred it if desired. You can save lots of time if you use any pre-cooked chicken that’s on hand, so use whatever is available!
What hot sauce should I use For This Rotisserie Buffalo Chicken Dip Recipe?▼
I always go for Frank’s Original Hot Red Sauce. As far as I know, nothing can beat it, so I definitely recommend you pick that up!
Is This Dip Keto-Friendly?▼
Yes, the dip itself is keto-friendly! We have shredded chicken breast, a blend of cheeses, cream cheese, sour cream, and hot sauce. The only carbohydrate source are the onions, but the amount of onions in a serving of this dip is minimal. To keep things keto, make sure you serve with celery or other vegetables cut into matchsticks.
How Do You Thicken Buffalo Dip?▼
The consistency is mostly controlled by the amount of hot sauce. Use lesser to make the sauce thicker. However, if you want the extra spice without the thinner consistency, gently simmer the chicken and hot sauce mixture before you add the sour cream or cheese until it becomes thicker.
Why Is My Dip Greasy?▼
Depends on the cheese and how long or hot it baked for. Cheese tends to release it’s fats if it is over cooked. You can also try broiling the casserole instead of baking it to melt the cheese.
Is This Dip Spicy?▼
It is a bit spicy. But can be controlled based on the amount of sour cream, hot sauce and cream cheese used in the dip.
Can I Make This Recipe Ahead of time?▼
Yes you can! Ideally, you’d want to eat it fresh, but this recipe will make a fairly large amount, so you will likely have leftovers unless you’re serving for a huge crowd!
If you want to serve fresh, then what you can do is make the chicken and cheese mixture and place it in the casserole. Cover the casserole with aluminum foil and store in the fridge until it’s time to bake.
However, if you do have leftovers after you’ve cooked and served the dip, you can leave the uneaten portion in the casserole and cover with foil in the refrigerator. Alternatively, you can transfer the leftovers into an airtight container and store in the fridge.
How Long is This Dip Good For?▼
This dip will stay good in the fridge for 3 to 4 days. I wouldn’t keep it for longer because we have cooked chicken and cheese that will spoil.
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.
Can I Freeze This Dip?▼
You can and I actually did because this recipe makes so much, and it was just me eating it! It actually worked out great, so yes you can freeze it.
If you choose to freeze the dip, either make sure your casserole is freezer-safe and cover it with plastic wrap or aluminum foil. Alternatively, store the leftover portions in an airtight container. The dip will stay good in the freezer for about three months.
Ensure that you let it defrost in the fridge 24 hours before serving.
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.
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