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Savory Buffalo Chicken Dip with Blue Cheese Crumbles

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A creamy, spicy, and tangy buffalo chicken dip balanced with blue cheese crumbles, perfect for parties and casual get-togethers. Ready in under 30 minutes, this crowd-pleaser is easy to make and delicious.

Ingredients

Scale
  • 2 cups shredded cooked chicken (about 300g)
  • 8 ounces cream cheese, softened
  • ½ cup sour cream, full-fat
  • ½ cup buffalo wing sauce
  • ½ cup blue cheese crumbles (about 75g)
  • 1 cup shredded cheddar cheese (about 100g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons fresh chopped chives or green onions (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking.
  2. In a medium bowl, blend 8 ounces softened cream cheese with ½ cup sour cream using an electric mixer or whisk until smooth and creamy.
  3. Gradually mix in ½ cup buffalo wing sauce, stirring well to incorporate.
  4. Add 1 teaspoon garlic powder and 1 teaspoon onion powder. Stir to combine. Adjust salt and pepper carefully.
  5. Gently fold in 2 cups shredded cooked chicken until evenly coated.
  6. Fold in ½ cup blue cheese crumbles and 1 cup shredded cheddar cheese.
  7. Pour the mixture into the prepared baking dish and spread evenly.
  8. Bake for 20-25 minutes, or until edges bubble and top is slightly golden.
  9. Remove from oven and sprinkle with fresh chopped chives or green onions. Let cool for a few minutes before serving.

Notes

If the top browns too quickly, tent with foil halfway through baking to keep the dip creamy inside. Let the dip rest a few minutes after baking to thicken and make scooping easier. For dairy-free versions, substitute cream cheese, sour cream, and blue cheese with dairy-free alternatives. Rotisserie chicken is recommended for convenience but leftover roasted or boiled chicken works well. Avoid microwaving leftovers to maintain creamy texture; reheat covered in oven at 325°F for about 15 minutes.

Nutrition

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