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Buffalo Wing Dip

This baked Buffalo Chicken Dip is filled with spicy gooey cheesy goodness and tastes just like Buffalo Chicken Wings - without all the mess.
NOTES: Be sure to use Buffalo WING Sauce and not plain old hot sauce. The dip can be prepared early in the day and refrigerated until ready to bake. This makes a lot of dip, so sometimes I halve the recipe. Rotisserie chicken from the supermarket works well here.

Olive or vegetable oil, for oiling the baking dish
8 ounces cream cheese, softened
1/2 cup Buffalo Wing Sauce,
      (I use Franks RedHot Buffalo Wings Sauce)
1 ounce blue cheese, crumbled, (about 3 Tablespoons)
4 ounces Monterey Jack cheese, shredded,
      (about one cup; divided)
2 cups cooked chicken, diced small
One green onion, slivered, as optional garnish
Tortilla chips and celery sticks
Heat oven to 350°. Oil an 8x8-inch baking dish (a pie dish would also work). Place softened cream cheese and wing sauce in a medium mixing bowl. Use a hand-held electric mixer to combine until fairly smooth, about one minute. Add the blue cheese, Monterey Jack cheese (reserving about 1/4 cup) and chicken. Use a spatula or wooden spoon to stir until well mixed. Spread the dip evenly into the prepared baking dish. Sprinkle reserved Monterey Jack cheese over top. Bake for 30 minutes, or until browned at edges and bubbly. Remove from oven and let rest five minutes. Garnish with slivered green onions, if desired. Serve with tortilla chips and celery sticks. Serves 8-10 as an appetizer.

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