Baked Buffalo Chicken Dip
Hot, bubbly buffalo chicken dip with cream cheese, blue cheese and a cheddar crust, baked at 350°F for 20 minutes. Serve it with celery sticks.
- Prep10 min
- Cook20 min
- Total30 min
- Servings8
- Net carbs*3.5 g
- LevelEasy
No game day spread is complete without a bubbling dish of buffalo chicken dip. Shredded chicken is folded into a tangy mix of cream cheese, sour cream and hot sauce, with blue cheese crumbles for that wing-night flavor. A layer of cheddar on top bakes into a golden crust. Set it out with cold celery sticks and watch it vanish.
Warm the cream cheese until it is truly soft before mixing. Cold cream cheese leaves stubborn lumps that never fully melt in the oven. Microwave it for 20 seconds, then stir in the hot sauce first, a little at a time. Loosening it with liquid before the chicken goes in gives you a smooth, scoopable dip.
Ingredients
Makes About 4 cups dip (1/2 cup per serving). Tap an item to check it off.
Equipment
- 1-quart baking dish or 9-inch pie plate
- Mixing bowl
- Spatula
Instructions
- Heat the oven to 350°F. Lightly grease a 1-quart baking dish.
- In a mixing bowl, stir the softened cream cheese with the hot sauce, adding it a splash at a time, until smooth.
- Stir in the sour cream, garlic powder and dill.
- Fold in the chicken, blue cheese and half of the cheddar until evenly mixed.
- Spread the dip in the baking dish and sprinkle the remaining cheddar on top.
- Bake 18 to 20 minutes, until bubbling at the edges and the cheese on top is melted and lightly golden.
- Let it cool 5 minutes, scatter the green onion over the top and serve warm with celery sticks.
Estimated nutrition per serving
- Calories
- 277
- Total carbs
- 4 g
- Fiber
- 0.4 g
- Net carbs
- 3.5 g
- Protein
- 16.9 g
- Fat
- 21.6 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 8 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Not a blue cheese fan? Leave it out and use another 1/3 cup of cheddar. The dip is still great.
- For a party, skip the oven, cook the dip in a small slow cooker on LOW for 2 hours and keep it on WARM.
Substitutions
- Sour cream → plain Greek yogurt Same amount. Tangier and higher in protein; carbs stay about the same.
- Cooked chicken → canned chicken, drained Two 10-oz cans, drained and flaked. Carbs unchanged.
- Celery sticks → cucumber or bell pepper strips Bell pepper adds about 1 g net carbs per serving.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Cover tightly and refrigerate up to 4 days.
- Freezer
- Freeze unbaked dip, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 5 minutes.
- Reheat
- Bake at 350°F for 10 to 15 minutes until hot, or microwave single portions for 45 to 60 seconds, stirring halfway.
Questions cooks ask
Can I make it less spicy?
Use 1/4 cup hot sauce and add 2 tablespoons more sour cream. The flavor stays, with less heat.
