Buffalo Chicken Dip Recipe (2024)

FAQs

What is buffalo chicken dip made of? ›

Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart crock pot, or 6 quart crock pot. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If you use a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.

Buffalo chicken dip is a hearty dip, so serve it with sturdy snacks like crackers, tortilla chips, corn chips or a sliced baguette. Fresh-cut veggies offer a nice counterpoint to the dip's rich flavors. Try celery sticks, carrots, sliced cucumbers, radishes or bell pepper wedges.

Once opened, it typically lasts for about 5 to 7 days in the fridge. If you've made it at home, it's best to enjoy within three to four days. If you'd like to keep it for longer, freezing is an option. Buffalo chicken dip can be frozen and stay good for up to 2 months.

Buffalo chicken dip can be runny if you use a reduced fat cream cheese. It can also be runny if you use too much ranch dressing or not enough chicken. You can thicken the dip by adding more shredded chicken, or even more cubes of full fat cream cheese or even more shredded cheddar cheese.

The original buffalo wing sauce contained melted butter, hot sauce, and cayenne pepper. This differentiates it from other hot sauces like Tabasco, which is made mainly with peppers and vinegar. Buffalo sauce isn't short on the heat though, which is why it's never far from cooling agents.

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank's Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce. Whisk the ingredients together and heat through. Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

Buffalo chicken wing dip wouldn't have been created without the invention of the Buffalo chicken wing, which according to New Yorker writer Calvin Trillin, originated in Buffalo, New York.

Tortilla chips – I recommend a thick, hearty chip that can stand up to these cheesy chicken dip. You could also spoon the dip over the tortilla chip “scoops”. Corn chips – Frito scoops are perfect for dipping up this buffalo chicken dip! Crackers – I recommend a thick cracker, like Wheat Thins or Triscuits.

Leftovers – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!

Making and storing buffalo chicken dip

Since the dip has numerous ingredients, it might open the door for questions about how long you should keep leftovers in the fridge. You can store leftover dip in an airtight container in the refrigerator for up to three days, according to The Kitchn.

Is it okay to leave buffalo chicken dip out overnight? ›

How long can it sit out? Buffalo Chicken Dip should not sit out at room temperature for longer than two hours. If you can keep it warm (like in a slow cooker on “warm” setting) then it will last for longer.

Your frozen buffalo dip can be reheated in many different ways. You can transfer the dip in an oven-safe container and pop the dip in a preheated oven for a few minutes until the dip is bubbly and reaches its perfect, creamy consistency.

Most oven-baked chicken wings are tossed in sauce after they have been cooked, which means that the skin needs to be perfectly crisp to soak up all the sauce.

Cream cheese & sour cream: These two ingredients are the perfect “cooling” agents for this spicy dip! Ranch and/or Blue Cheese Salad Dressing: I like to add just a little bit of these dressings to add another layer of flavor. Shredded mozzarella or cheddar cheese- Use your favorite cheese here.

Serve with crusty bread, celery sticks, crackers, pita bread or whatever you'd like to dip in it. We enjoy it served warm, but it can be served cold!

Three words: tangy, spicy, buttery. The popularity of Buffalo chicken spice just might stem from the fact that it touches on competing tastebuds. Tangy vinegar touches our sour flavor receptors while cayenne adds that spicy tingle of heat. Worcestershire hits all the umami notes and, of course, there's some salt too.

Yes, there is a difference between buffalo sauce and hot sauce. Hot sauce is basically just hot peppers, salt, and vinegar. Add some whisked melted butter to your hot sauce, and you have created buffalo sauce. Buffalo sauce is smoother than hot sauce, and I find it to have a way richer flavor.

No, buffalo sauce is not made from Buffalo. It is called buffalo sauce because it is a hot sauce used on a dish called buffalo wings.