Hot Buffalo Chicken Dip
Prep
15m
Cook
30m
Total
45m
This hot buffalo chicken dip is the perfect party app! Spicy, creamy, and packed with flavor. Served with homemade ranch and your favorite dippers, it’s always a hit.
Ingredients
16 servingsHomemade Ranch
Buffalo Chicken Dip
Garnish & Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 304kcal 15%
-
Fat 21g 32%
-
Saturated Fat 10g 50%
-
Carbohydrates 5g 1%
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Fiber 0g 0%
-
Sugar 3g 6%
-
Protein 21g 42%
-
Cholesterol 76mg 25%
-
Sodium 700mg 29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Mayonnaise – Use a whole egg mayonnaise for better flavour. Smoother and less tangy. Hellman’s and S&W are my go-to brands.
2. Buttermilk – Make your own: Mix ⅓ cup full fat normal milk + ½ tsp lemon juice. Set aside for 10 minutes, it will curdle – this is normal. Use per recipe (ie. the curdled mixture and all!).
3. Franks Hot Sauce – The traditional hot sauce used in Buffalo Wings, widely available these days in Australia (condiments aisle in Coles, Woolies, Harris Farm).
4. Chicken – Either buy a cooked rotisserie chicken, or poach your own and shred (poaching is best for juiciest result so it melds well with the creamy dip). You will need 400g / 14oz raw chicken breast to make 300g/3 cups of cooked shredded chicken.
5. Cheese – This recipe works fine with any melting cheese, though I’d suggest not using mozzarella because it doesn’t have as much flavour;
Always shred your own – it melts much better (pre shredded are chunkier and also have anti caking agents which don’t melt well and can make mixtures a bit grainy).
6. Storage – This will keep for 4 to 5 days in the fridge. Just reheat in the microwave to make it molten again, or cover and bake. I haven’t tried freezing – I’m pretty sure it will split.
Leftovers are also sensational used inside sandwiches!
7. Nutrition per serving, assuming 16 servings.
2. Buttermilk – Make your own: Mix ⅓ cup full fat normal milk + ½ tsp lemon juice. Set aside for 10 minutes, it will curdle – this is normal. Use per recipe (ie. the curdled mixture and all!).
3. Franks Hot Sauce – The traditional hot sauce used in Buffalo Wings, widely available these days in Australia (condiments aisle in Coles, Woolies, Harris Farm).
4. Chicken – Either buy a cooked rotisserie chicken, or poach your own and shred (poaching is best for juiciest result so it melds well with the creamy dip). You will need 400g / 14oz raw chicken breast to make 300g/3 cups of cooked shredded chicken.
5. Cheese – This recipe works fine with any melting cheese, though I’d suggest not using mozzarella because it doesn’t have as much flavour;
Always shred your own – it melts much better (pre shredded are chunkier and also have anti caking agents which don’t melt well and can make mixtures a bit grainy).
6. Storage – This will keep for 4 to 5 days in the fridge. Just reheat in the microwave to make it molten again, or cover and bake. I haven’t tried freezing – I’m pretty sure it will split.
Leftovers are also sensational used inside sandwiches!
7. Nutrition per serving, assuming 16 servings.
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