Buffalo Chicken Dip
This Buffalo Chicken Dip is the perfect game day appetizer for parties or potlucks! If you’re a lover of Frank’s hot sauce and all things buffalo chicken, this recipe is for you.
Last weekend when I was at my alma mater for a big alumni weekend, I caught up with my friend Mikey, a culinary student at the CIA who just externed at Colicchio & Sons in Manhattan. After I asked him a zillion questions about his experience at culinary school, we started talking about how everyone assumes that because we sometimes cook fancy things, we must be food snobs.
You know, because we certainly only eat potatoes if they are prepared as confit of heirloom purple potato from the gardens of heaven, with rosemary gremolata and smoked sea salt. HAH!
True, I do like to eat concoctions like the one I just typed up, but I can’t resist a little junk food too sometimes…made from scratch of course 😉 There are ways to make junk food a little better, too. Like my super crispy Baked Chicken Wings post, where you get crispy chicken wings without the deep-fryer.
Just last week at a party, I grabbed a tortilla chip and scooped up a big helping of some buffalo chicken dip my friend Gretchen had made, and all of a sudden heard a “NOOOOO!!!!”
Buffalo-chicken-dip-filled-corn-chip had been intercepted.
I stared at Gretchen with a “who dare stand in the way of Joanne and food” face and she explained that her dip wasn’t fancy enough for me to eat…but that’s what’s so great about this kind of food!
It’s not fancy or refined or snobby.
It’s messy. It’s cheesy. It’s rich.
This is the kind of stuff where you get a little careless and give yourself a little heartburn, then conclude it was worth it.
All you have to do is take a couple of cooked chicken breasts, and chop them up:
Then mix them with Frank’s hot sauce, mayo, scallions, cream cheese, and cheddar cheese.
And place it in little dishes so you can bake until bubbly, cheesy, and hot!
Buffalo Chicken Dip
- 2 cooked chicken breasts (to yield about 2-2.5 cups chopped)
- 1/2 cup Frank’s hot sauce*
- 2 tbsp mayonnaise
- 3 scallions, sliced
- 4 oz cream cheese, softened
- 3 oz cheddar cheese, shredded
- First let’s talk about the chicken breasts. How you cook them is completely up to you. You can poach them, you can bake them, you can even just cut the chicken breasts into cubes and cook them in a skillet (that’s usually what I do since it’s quickest). You could also just buy a rotisserie chicken and cut that up. Just make sure that if you cook it yourself, you season it with salt and pepper and take care not to overcook it.
- Preheat the oven to 350 degrees F.
- Let the chicken breasts cool, then chop the chicken breasts up. Mix the chopped chicken with the Frank’s hot sauce, mayonnaise, scallions, cream cheese, and cheddar cheese. Taste the mixture and make any adjustments to suite your tastes. Place the chicken in a baking dish and bake for 30 minutes until bubbling and cheesy. Serve with tortilla chips. Enjoy!
*I almost never specify brands for recipes, but it’s important to use Frank’s hot sauce here. It should be very easy to find.