The Buffalo chicken dip has everything you love about buffalo wings turned into just a dip – the perfect party appetizer, no messy hands! Make it in the oven with a roast chicken or from scratch in the slow cooker.
Buffalo chicken dip
The BEST Buffalo Chicken Dip, it’s one of my favorite appetizers because everyone loves it!! It’s easy, you can progress it, and it’s delicious! It’s also perfect for sharing with friends and a must-have for your Superbowl party!! You can make this in the slow cooker or speed it up with a rotisserie chicken. A few other popular party appetizers include my mini pepper-stuffed turkey “nachos”, Spicy Spinach Artichoke Dip, and Baked Buffalo Chicken Jalapeño Poppers.
I’ve been making this buffalo dip for years because it’s always a hit when I serve it at every party. It’s way easier than most buffalo dip recipes out there, but you’d never know! Close Buffalo chicken dip healthy, I use lean chicken breasts and fluff them up with Greek yogurt or non-fat sour cream. And of course I use Frank’s Hot Sauce – a must! Lately I’ve been doing this with a roast chicken, which is the quickest method, then I bake it in the oven.
What do you eat with Buffalo Dip:
These are some of my favorite dippers to serve with this dip:
- Serve it with fresh vegetables like celery sticks and baby carrots
- Make it more substantial and serve it with baked chips or crackers.
- leftovers are ideal as a filling for sandwiches or egg rolls.
Ingredients Buffalo Chicken Dip:
- Shredded Chicken Breast: cooked in a casserole or from a roast chicken.
- Franconia Hot Sauce: I use Frank’s Original Hot Sauce, a must!
- Cream cheese: I used reduced fat
- Sour Cream or Greek Yogurt: This replaces some of the cream cheese used in other recipes to make it lighter
- Crumbled Blue Cheese: Or swap it out for cheddar cheese
- white wine vinegar: just a little for taste
Helpful tips
- If you plan to a bigger amountI highly recommend double the recipethe cooking time remains the same.
- You can make this a day ahead and then pop it in the oven 30 minutes before serving.
- Leftovers keep in the fridge for 4 days.
Variations:
If you don’t like blue cheese, you can swap it out for cheddar or mozzarella cheese. If you like it extra cheesy, you can top it with more cheddar and melt it before serving.
How to make Buffalo Chicken Dip
Fastest oven method:
To bake this in the oven you can use cooked shredded chicken breasts from a rotisserie chicken, then mix all the ingredients and place in a casserole dish. Bake 350F until hot, about 20 to 25 minutes.
Crock Pot Method:
To prepare this in the slow cooker, cook the chicken breasts in water or broth on high for 4 hours, then drain and shred the chicken with 2 forks. Place remaining ingredients in slow cooker and cook on low for 2 to 3 hours, serve hot.
More Buffalo Chicken Recipes:
Your comments are helpful!! If you have tried this lighter Buffalo chicken dip Recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I’d love to hear your thoughts, variations, and feedback. And if you took some photos of it, share it with me on Instagram so I can keep sharing my stories!
Yield: 9 portions
Serving size: 1 /3 cup
Slow Cooker Buffalo Chicken Dip Recipe:
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To prepare the shredded chicken, place the chicken in the slow cooker and add enough water or chicken broth to cover. Cook on high for 4 hours. Remove and shred with two forks, reserving the liquid.
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Meanwhile, mix together the cream cheese, sour cream, vinegar and hot sauce until smooth. Add half of the blue cheese.
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Add to slow cooker with chicken, mix well and return to slow cooker, cook on low for 2 to 3 hours.
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Transfer to a serving platter and top with the remaining blue cheese, garnish with spring onions. Serve hot.
Faster oven method using a roast chicken:
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Purchase a roast chicken and remove the breast meat from the bones, remove the skin and shred. Save the rest of the chicken for another recipe.
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Preheat the oven to 350F. Place the chicken in a large bowl, then stir together the cream cheese, sour cream, vinegar, and hot sauce until smooth. Add half of the blue cheese and place in a casserole dish. Bake 350F until hot, about 20 to 25 minutes.
Last step:
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You can cook the chicken breast in it instant pot covered in 1 1/2 cups water or broth 15 min high pressure. Once you’ve shredded and drained, set the Instant Pot to slow cooker mode, combine the ingredients and continue with the instructions above.
Portion: 1 /3 cup, Calories: 121 kcal, Carbohydrates: 4.5 G, Protein: 15 G, Fat: 6.5 G, Saturated Fatty Acids: 4 G, Cholesterol: 48 mg, Sodium: 707 mg, Sugar: 2.5 G
Copyright: Jess Larson