A twist on the classic flavors of buffalo wings, this simple Buffalo chicken dip is made with tender chicken, cream cheese, blue cheese and a tangy wing sauce. We like to use our recipe for pulled chicken (included) and a quick homemade wing sauce, but if you're pressed for time, leftover rotisserie chicken and bottled sauce will work as well.Print
Buffalo Chicken Dip
Cream cheese, shredded chicken and blue cheese combine with a spicy wing sauce to make this easy dip recipe that has all the classic flavors of buffalo wings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 5 ounces blue cheese, crumbled
- 1-1/2 cups cooked chicken, finely chopped (see notes)
For the sauce (see notes):
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Hot sauce (we used 2 tablespoons of Frank's Red Hot)
- 1 tablespoon butter
- Preheat the oven to 350°F and coat a small baking dish with nonstick spray.
- Prepare the sauce by combining the ketchup, brown sugar and vinegar in a small saucepan over medium heat. Cook, stirring frequently, until the sugar has dissolved.
- Add hot sauce to taste and continue cooking until the mixture is thick and bubbly, 5 to 6 minutes. Add the butter and stir until melted, then remove from the heat and let cool for 10 minutes.
- While the sauce cools, combine the cream cheese, mayonnaise and blue cheese in a mixing bowl until thoroughly blended. Add the chicken and wing sauce and mix well.
- Note: The dip can be made ahead to this point, refrigerated and baked just before serving.
- Spread the dip in the prepared baking dish and bake until the edges are lightly browned and the dip is warmed through, 18 to 20 minutes.
- Serve with slices of toasted baguette, crackers, celery, carrot sticks and bell pepper strips.
You can use any type of cooked chicken you like in this dip, but we like to use our recipe for Pulled Chicken (see below). Made with boneless chicken thighs, it's a great alternative to pulled pork as it cooks more quickly and requires very little hands-on time.
If you're low on time though, opt for leftover rotisserie chicken and 1/2 cup of store-bought wing sauce.
How To Make Pulled Chicken
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- 1-1/2 lbs boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/3 cup tomato sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 teaspoon Worcestershire sauce
- Preheat the oven to 300°F. Trim some of the excess fat from the chicken thighs and season both sides generously with salt and pepper.
- In a small bowl combine the tomato sauce, vinegar, brown sugar and Worcestershire and stir until the sugar dissolves. Set aside.
- Heat the oil over medium-high heat in an oven-proof pan large enough to hold the chicken in a single layer. Add the thighs and cook until lightly browned, 3 minutes per side.
- Pour the sauce mixture over the chicken and turn each of the thighs once or twice to coat them with the sauce. Cover the pan tightly and slow-roast for 1-1/2 to 2 hours, or until the chicken is tender and shreds easily.
- Transfer the chicken to a cutting board and using 2 forks, pull it into shreds. Measure out about 1-1/2 cups and chop those shreds into smaller pieces for the dip recipe.
- Reserve the remainder of the chicken along with the pan juices for another use.