Buffalo Chicken Dip Recipe (2024)

FAQs

What is Buffalo chicken dip made of? ›

This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken (use canned or rotisserie!) mixed with your favorite buffalo sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!

Buffalo chicken dip can be runny if you use a reduced fat cream cheese. It can also be runny if you use too much ranch dressing or not enough chicken. You can thicken the dip by adding more shredded chicken, or even more cubes of full fat cream cheese or even more shredded cheddar cheese.

Buffalo chicken dip lasts for up to four days—if you're lucky enough to end up with leftovers, that is! Store the dip in an airtight container in the refrigerator. Warm leftover dip in the microwave or oven until it reaches an internal temperature of 165°.

There is no standard for spiciness, they are as hot as the chef wants them to be. Typically though “Buffalo” means the food has been tossed in a sauce made from Frank's hot sauce mixed with melted butter. That recipe guarantees that you'll know you're eating something spicy, but it won't be uncomfortable to do so.

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank's Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce. Whisk the ingredients together and heat through. Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

Most oven-baked chicken wings are tossed in sauce after they have been cooked, which means that the skin needs to be perfectly crisp to soak up all the sauce.

Buffalo chicken wing dip wouldn't have been created without the invention of the Buffalo chicken wing, which according to New Yorker writer Calvin Trillin, originated in Buffalo, New York.

Based on the ingredients, the mixture should keep in the refrigerator for at least a few days. The dip can be served cold or, if preferred, baked till hot in a shallow casserole dish. For dipping, offer corn chips, ideally with low salt. Place cream cheese, unwrapped, in a large mixing bowl to warm and soften.

It is done when the cheese is completely melted and you don't see any chunks of cream cheese remaining. Do not over-cook and do not turn the heat up to high. Store the leftover dip in an airtight container in the refrigerator. Homemade buffalo chicken dip will last up to one week in the fridge.

To get buffalo sauce to stick to wings, it's essential to toss the wings in the sauce immediately after they come out of the fryer or oven while they are still hot. The heat helps the sauce adhere to the wings, creating a flavorful and evenly coated exterior.

Is Buffalo chicken dip better cold or hot? ›

Serve with crusty bread, celery sticks, crackers, pita bread or whatever you'd like to dip in it. We enjoy it served warm, but it can be served cold!

Tortilla chips – I recommend a thick, hearty chip that can stand up to these cheesy chicken dip. You could also spoon the dip over the tortilla chip “scoops”. Corn chips – Frito scoops are perfect for dipping up this buffalo chicken dip! Crackers – I recommend a thick cracker, like Wheat Thins or Triscuits.

Making and storing buffalo chicken dip

Since the dip has numerous ingredients, it might open the door for questions about how long you should keep leftovers in the fridge. You can store leftover dip in an airtight container in the refrigerator for up to three days, according to The Kitchn.

If the dip has been sitting out for several hours at room temperature, especially during a party or event, it's best to toss it as the risk of foodborne illness grows with time. Always store buffalo chicken dip in an airtight container in the refrigerator.

Buffalo chicken wing dip wouldn't have been created without the invention of the Buffalo chicken wing, which according to New Yorker writer Calvin Trillin, originated in Buffalo, New York.

The namesake of this sassy sauce isn't up for debate: Food historians agree that the peppery condiment originated in the city of Buffalo, a thriving town in upstate New York known for its severe winter weather, popular football franchise, and proximity to Niagara Falls.

Buffalo Sauce Ingredients

A hot, cayenne-pepper sauce (such as Frank's or Crystal) is the spicy base for this classic Buffalo sauce. Butter adds a velvety smooth richness. It also balances the flavors of the other ingredients. White vinegar lends welcome acidity and a pleasant tanginess.

Buffalo sauce is equal parts melted butter and Frank's Red Hot, a vinegar based hot sauce. Everything else is wing sauce.