Description
This Game Day Buffalo Chicken Dip Recipe is creamy, spicy, and deeply comforting. I make it with tender shredded chicken, silky cream cheese, tangy Greek yogurt, and bold Buffalo sauce, then bake it until bubbly and golden. It’s the kind of warm, shareable dip that disappears fast on game day, at parties, or during cozy family nights—serve it with chips, toasted bread, or crunchy veggies for the perfect bite.
Ingredients
- 2 cups cooked shredded chicken (about 300 g)
- 225 g (8 oz) cream cheese, softened
- 1/2 cup (120 g) Greek yogurt (or sour cream)
- 1/2 cup (120 ml) Buffalo sauce, plus more to taste
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (optional, for extra richness)
- 2 tablespoons chopped green onions (optional, for serving)
Instructions
- Preheat the oven to 190°C (375°F). Lightly grease a small baking dish (about 20 cm / 8-inch square or similar).
- Add the shredded chicken to a mixing bowl. Break up any large pieces so every bite gets coated.
- Add the softened cream cheese and Greek yogurt. Stir until creamy and well combined.
- Pour in the Buffalo sauce. Season with garlic powder, onion powder, smoked paprika (if using), and a little black pepper. Taste and add salt only if needed (Buffalo sauce and cheese can be salty).
- Fold in 3/4 of the cheddar and 3/4 of the mozzarella, saving the rest for the top.
- Spoon the mixture into the baking dish and smooth the surface. Drizzle with olive oil if you like a richer finish.
- Top with the remaining cheese.
- Bake for 20–25 minutes until hot and bubbly around the edges. For extra browning, broil for 1–2 minutes at the end (watch closely).
- Let it rest for 5 minutes, then serve warm with tortilla chips, toasted baguette slices, celery sticks, or carrot sticks. Sprinkle with green onions if you want freshness.
Notes
Heat level tip: start with 1/3 cup Buffalo sauce if you prefer mild, then add more after tasting. Make-ahead: mix everything, cover, and refrigerate up to 24 hours; add the top cheese right before baking. Storage: keep leftovers airtight in the fridge for up to 3 days. Reheat gently in the microwave (stir halfway) or in a 175°C (350°F) oven until warmed through. Easy swaps: use shredded rotisserie chicken, swap Greek yogurt for sour cream, or use Monterey Jack instead of mozzarella.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 85 mg