Buffalo Chicken Dip

Zesty with hot sauce, this creamy cheese dip, packed with rotisserie chicken, tastes just like your favorite chicken wings -- without all the napkins. Chopped carrot and celery sprinkled on top of the dip adds freshness and crunch.
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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 15 min
  • Yield: 10 to 12 servings
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1 cup sour cream

1/2 cup finely crumbled blue cheese (about 2 1/2 ounces)

1/2 cup mild hot sauce, such as Frank's

1/4 cup whole milk

Two 8-ounce packages cream cheese, at room temperature

2 cups chopped cooked chicken (from about 1/2 rotisserie chicken)

1 medium carrot, finely chopped (about 1/2 cup), plus carrot sticks, for serving

2 stalks celery, finely chopped (about 1/2 cup), plus celery sticks, for serving

1 tablespoon finely chopped flat-leaf parsley

Tortilla chips, for serving


  1. Preheat the oven to 375 degrees F.
  2. Combine the sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the chicken.
  3. Scoop the chicken mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
  4. Scatter the carrots and celery over the top, then sprinkle with the parsley. Serve warm with tortilla chips, celery and carrots for dipping.