Buffalo Chicken Dip

Buffalo is known for its chicken wings that are much too messy to eat with a book in your hand.  As an alternative, try the Buffalo Chicken Dip.  Easy to make—you can do it ahead of time– and serve.  Do provide plenty of napkins.


  • 8 ounces cream cheese, at room temperature
  • 3/4 cup cayenne pepper sauce, preferably Frank’s RedHot
  • 1/2 cup sour cream
  • 2 cups chopped cooked chicken (8 ounces)
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup finely chopped scallions, plus more for garnish
  • Tortilla chips and celery sticks, for serving

How to Make It

Step 1    

Preheat the oven to 375°. In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined. Stir in the chicken, 1 1/2 cups of the cheese and the 1/4 cup of scallions. Scrape the mixture into an oven-proof serving dish and sprinkle the remaining 1/2 cup of cheese on top.

Step 2    

Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top. Let stand for 5 minutes, then garnish with scallions and serve with tortilla chips and celery sticks.

Make Ahead

The unbaked dip can be refrigerated overnight. Let stand at room temperature for 20 minutes before baking.

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