Buffalo Chicken Dip is the rich, cheesy, deliciously low-brow classic you need on the table whether you’re hanging out with friends watching the Super Bowl or just trying to get through that afternoon slump.
Ingredient Substitutions
- No avocado oil: Butter or grapeseed oil
- No chicken breast: Shredded rotisserie chicken meat
- No plain cream cheese: Neufchâtel cheese
- No Greek yogurt: Mayonnaise
- No Texas Pete or Frank’s Red Hot: Cholula or Crystal hot sauce
- No granulated onion: Onion powder
- No granulated garlic: Garlic powder
- No green onion: Thinly sliced chives or minced shallot
- No parsley: Cilantro (skip dill if using)
- No dill: Omit
- No shredded cheddar: Pepperjack or 3 cheese Mexican
Recipe Tips & FAQs
- You can make life easy by buying a rotisserie chicken, or cooking off an extra chicken breast when making dinner to lighten the prep load.
- Cream cheese: I was shocked to discover that Philadelphia cream cheese has added stabilizers in it, which is completely unnecessary. I now only buy Good Culture or Tillamook cream cheese, both of which I recommend.
- I made this recipe using Stonyfield plain Greek yogurt. If you want it a little less tangy, you can substitute mayonnaise.
- Shredded cheese: did you know that store-bought shredded cheese is coated with a pure starch, which could be anything from wood pulp to cornstarch or calcium sulfate? I recommend buying a brick of cheese and shredding it yourself to ensure quality control.
Serving Suggestions
- Chickpea Seedy Crackers are the perfect crunchy contrast to this rich and satisfying dip.
- Keep it southern and serve alongside Pimento Cheese Straws and Vidalia Onion Dip
Storage and Shelf Life
Make Ahead: Prep dip up to 3 days in advance, and bake when needed.
Refrigerate: Holds well for 3-5 days in an airtight container.
Freezer: Not recommended.
Reheat Instructions
Oven:
Preheat the oven to 350˚F. Place the dip in a covered oven-safe baking dish and heat until completely warmed through.
Final Thoughts
I didn’t discover Buffalo Chicken Dip until last summer when a friend of mine brought some to a picnic. As we inhaled it in record time, I realized I was going to need more of this in my life.
I was pleasantly surprised by how easy it was to make, though I have to say the quality of your ingredients can either make this a healthy-ish treat or something highly processed and not that good for you (check my recipe tips section).
Can’t tell you how much I’m looking forward to enjoying this treat during the Super Bowl, I only wish I was getting to watch my Detroit Lions play while I feast on it!
Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.
Buffalo Chicken Dip
Special Equipment
- oven-safe baking dish
Ingredients
- ½ teaspoon avocado oil
- 1 chicken breast 10 ounces (about 1.5 cups cooked and shredded)
- 8 ounces plain cream cheese
- ½ cup Greek yogurt
- ¼ cup Texas Pete or Frank’s Red Hot
- 1 teaspoon granulated onion
- ½ teaspoon garlic powder
- 1 tablespoon freshly sliced green onion
- ½ teaspoon freshly chopped parsley
- ½ teaspoon freshly chopped dill
- 1 cup shredded cheddar cheese divided
- Sea salt to taste
- Freshly cracked black pepper to taste
- To Serve:
- tortilla chips
- celery sticks
Instructions
- Preheat the oven to 350˚F.
- Heat the 1/2 teaspoon avocado oil on medium high heat in a small skillet. Season the chicken breast with salt and pepper, and then sear the chicken on both sides for 3 minutes, until golden brown.
- Transfer the chicken to the oven and continue cooking until it reaches an internal temperature of 165˚F, around 6 to 8 minutes.
- Remove the chicken from the oven, allow to cool, and then shred and place in a large mixing bowl.
- Add everything except 1/4 cup of cheddar cheese: 8 ounces of plain cream cheese spread, ½ cup Greek yogurt, ¼ cup hot sauce, 1 teaspoon granulated onion, ½ teaspoon garlic powder, 1 tablespoon freshly sliced green onion, ½ teaspoon freshly chopped parsley, ½ teaspoon freshly chopped dill and ¾ cup shredded cheddar cheese to the bowl and combine.
- Place the dip in a covered oven-safe dish, top with the ¼ cup of shredded cheddar and bake for 20 minutes at 350˚F until warmed through. Now turn on the broiler, remove the lid and brown the top of the dip. Depending on your broiler, this could take anywhere from 2-6 minutes.
- Serve warm and enjoy with tortilla chips or celery sticks.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.
The Buffalo cheese dip is a winner. Great flavor and so easy to make. Served it to 5 people and everyone else loved it. Thanks Julie
Thanks for giving it a try, I’m so glad that you all liked the recipe!