Hot Buffalo Chicken Dip

Name: Hot Buffalo Chicken Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 2½ cups (375 g) rotisserie chicken, shredded, meat pulled from bones and shredded into bite-sized pieces; ¾ cup (180 ml) buffalo hot sauce; 8 oz (225 g) cream cheese, softened, at room temperature, cut into 1-inch cubes; ¾ cup (100 g) crumbled blue cheese, crumbled into small pieces; ½ cup (120 ml) plain Greek yogurt; 1 cup (115 g) sharp cheddar cheese, shredded, shredded and divided (¾ cup mixed in, ¼ cup for topping); 2 stalks (100 g) celery stalks, finely diced into ¼-inch pieces; 2 tbsp (10 g) green onions (scallions), white and light green parts, thinly sliced, divided (half mixed in, half for garnish); ¼ tsp (1½ g) kosher salt; to taste freshly ground black pepper; 2 tbsp (30 ml) buffalo hot sauce (for drizzle on top) (optional)

From the MyKitchenBank Kitchen

A creamy, spicy dip loaded with shredded rotisserie chicken, tangy buffalo sauce, and blue cheese, finished with a golden top and served warm with celery, crackers, or bread. Bold heat balanced by cool dairy makes this a crowd-pleasing appetizer or game-day favorite.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 3 cups, serves 8 as an appetizer

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Ingredients

8 servings

2½ cups (375 g) rotisserie chicken, shredded, meat pulled from bones and shredded into bite-sized pieces
¾ cup (180 ml) buffalo hot sauce
8 oz (225 g) cream cheese, softened, at room temperature, cut into 1-inch cubes
¾ cup (100 g) crumbled blue cheese, crumbled into small pieces
½ cup (120 ml) plain Greek yogurt
1 cup (115 g) sharp cheddar cheese, shredded, shredded and divided (¾ cup mixed in, ¼ cup for topping)
2 stalks (100 g) celery stalks, finely diced into ¼-inch pieces
2 tbsp (10 g) green onions (scallions), white and light green parts, thinly sliced, divided (half mixed in, half for garnish)
¼ tsp (1.5 g) kosher salt
to taste freshly ground black pepper
2 tbsp (30 ml) buffalo hot sauce (for drizzle on top) (optional)

Equipment (3)

8-inch (20 cm) round baking dish or shallow 9×9-inch (23×23 cm) ceramic dish
Large mixing bowl
Wooden spoon or spatula

Steps

Before you start

Preheat your oven to 375 °F (190 °C)
Shred the rotisserie chicken while it's still slightly warm for easiest separation
Have all ingredients at room temperature for smoother mixing

1
Combine chicken and sauce
- In a large mixing bowl, combine the shredded rotisserie chicken with ¾ cup buffalo hot sauce.
- Stir until the chicken is evenly coated in the sauce.
- Set aside.
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Ready when: Chicken is evenly coated with sauce
Tip: Use hot-sauce-coated chicken straight; don't drain it away—the flavor is part of the dip.
2
Mix in cream cheese base
- Add the softened cream cheese cubes and Greek yogurt to the buffalo chicken.
- Using a wooden spoon or spatula, stir and fold until the cream cheese begins to break down and blend with the chicken.
- The mixture will look slightly lumpy at first—this is fine.
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Ready when: Cream cheese is mostly incorporated and no large lumps remain
Tip: Softened (not melted) cream cheese mixes in easier without heating. Don't overwork the mixture—light folding keeps it fluffy.
3
Add celery, blue cheese, and seasoning
- Fold in ¾ cup shredded cheddar cheese, the crumbled blue cheese, diced celery, half of the green onion slices, salt, and black pepper to taste.
- Stir until just combined.
- Taste and adjust salt or hot sauce as needed—the dip should be tangy, spicy, and creamy.
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Ready when: All ingredients are evenly distributed and mixture is creamy
Tip: The blue cheese will add sharp tang; taste before adding more salt, as both blue cheese and buffalo sauce are already salty.
4
Transfer and top
- Pour the dip mixture into an 8-inch (20 cm) round baking dish or 9×9-inch (23×23 cm) shallow ceramic dish.
- Spread it into an even layer.
- Sprinkle the remaining ¼ cup shredded cheddar cheese evenly over the top.
- If using, drizzle 2 tablespoons buffalo sauce in a light pattern on top.
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Ready when: Cheese topping is in place and evenly distributed
Tip: Leave the top slightly rough for texture; a smooth top bakes less evenly.
5
Bake until golden and bubblingOven 375°F / 190°C
- Place the baking dish in a preheated 375 °F (190 °C) oven.
- Bake for 20–25 minutes, until the top is golden brown and the dip bubbles around the edges.
- The center should feel hot to the touch when you test it with a fork.
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Ready when: Top is golden brown, edges bubble gently, center is hot throughout
Tip: Check at 20 minutes; if the top is browning too fast, cover loosely with foil for the last few minutes. The dip continues to thicken as it cools, so don't overbake.
6
Rest and serve
- Remove the dip from the oven and let it rest for 5 minutes.
- During this rest, the dip will set slightly and become easier to scoop.
- Stir gently with a spoon to loosen it up, then top with the reserved green onion slices.
- Serve warm with celery sticks, tortilla chips, crackers, or toasted bread.
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Ready when: Dip is warm, slightly set at edges, and loose enough to scoop
Tip: Resting prevents the dip from being too runny. If it cools further and stiffens, reheat for 5–10 minutes at 350 °F (175 °C).

Good to know

Tips

For extra creaminess and a lighter dip, you can replace ¼ cup cream cheese with an equal amount of mascarpone or full-fat sour cream.
To dial up the heat, use twice the hot sauce drizzle on top, or mix in a pinch of cayenne pepper at the end of Step 3. To dial it down, reduce the initial buffalo sauce to ½ cup and add 2 tablespoons ranch dressing or blue cheese dressing instead.
Serve this dip in its baking dish directly at the table; it stays warm longer and looks impressive. Keep it warm during serving by placing the dish on a hot pad or slow cooker trivet.
For a crowd, this recipe doubles easily in a 9×13-inch (23×33 cm) baking dish; increase baking time to 30–35 minutes.

Make ahead

Prepare the dip up to the end of Step 4 (before baking) up to 24 hours ahead. Cover and refrigerate. Bake directly from cold for 28–32 minutes at 375 °F (190 °C), checking that the center is hot and edges bubble. You may also freeze the unbaked dip in an airtight container for up to 1 month; thaw in the refrigerator before baking.

Storage & reheating

Refrigerate leftover dip in an airtight container for up to 3 days. Reheat gently in a 350 °F (175 °C) oven for 8–10 minutes, stirring occasionally, until warm throughout. The dip can be frozen for up to 2 months; thaw in the fridge and reheat as above. Do not microwave, as this can cause uneven heating and separating.

Substitutions

crumbled blue cheese → crumbled gorgonzola or feta cheese. Use the same weight. Both add sharp tang; gorgonzola will be slightly creamier, feta drier. Adjust salt accordingly.
plain Greek yogurt → sour cream. Use the same volume. Sour cream is tangier; you may reduce the blue cheese slightly or add a squeeze of lemon juice to balance.
buffalo hot sauce → Frank's RedHot sauce mixed with 2 tablespoons melted butter and 1 tablespoon vinegar (per ¾ cup total). This approximates buffalo sauce if your brand is unavailable. Mix well before adding to the dip.
rotisserie chicken, shredded → 2½ cups shredded cooked chicken breast (from poaching or baking), mixed with 2 tablespoons butter to add moisture. Rotisserie chicken is juicier; homemade poached chicken works if you add butter. Do not use canned chicken—the texture is too fine and mushy.