Buffalo Chicken Dip

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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1 tablespoon vegetable oil

1 medium onion, diced 

2 boneless, skinless chicken breasts 

3 cloves garlic, minced 

1/2 cup plus 2 tablespoons hot sauce, such as Frank's RedHot

1/2 cup sour cream 

1/2 cup olive oil mayonnaise 

1 cup shredded Cheddar 

1/2 cup blue cheese crumbles 

3 green onions, sliced thin 

4 stalks celery, cut into sticks 

3 carrots, peeled and cut into sticks 

Serving suggestions: chips and assorted crudites


  1. In a large frying pan with a lid, heat the oil over medium heat until it shimmers and slides across the pan. Add the onions and cook until translucent, about 5 minutes.
  2. Slice the chicken breasts thinly and add to the pan with the onions. Add the garlic, 1/2 cup of the hot sauce and 1 cup water. Bring to a simmer, then cover the pan and reduce the heat to low. Cook until the chicken is falling apart and the sauce has reduced to almost dry, 45 minutes to 1 hour.
  3. Combine the sour cream, mayonnaise, Cheddar and 1/4 cup of the blue cheese crumbles in a bowl and stir until well combined. Transfer the dip to a serving bowl. Stir in the remaining 2 tablespoons hot sauce, and top with the green onions and the remaining 1/4 cup blue cheese crumbles.
  4. Serve immediately, with the chicken, celery, carrots, chips and other crudites.
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