Buffalo Chicken Dip Recipe (2024)

FAQs

What is buffalo chicken dip made of? ›

This Buffalo Chicken Dip recipe is an easy classic that features three different layers of flavors including chicken (use canned or rotisserie!) mixed with your favorite buffalo sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!

Buffalo Chicken Dip Tips

Use all-white meat chicken. This will cut down on the amount of grease in your dip. Use freshly shredded cheese (or a pre-shredded brand with cream cheese in the mix like Krafts Creamy Melt cheese). Serve this dip hot right out of the oven if you are adding cheese to the top.

Overcooking the dip or having the temperature up too high will result in an oily looking dip. This will not affect the flavor, but doesn't look as appealing.

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank's Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce. Whisk the ingredients together and heat through. Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

Therefore, 2 cups of shredded chicken would weigh approximately 10-12 ounces. It's important to note that the weight may vary depending on the size of the chicken pieces and how finely the chicken is shredded.

If your dip is runny, it usually indicates you didn't use enough chicken or added too much buffalo sauce or ranch. Using low-fat cream cheese will also give you runny results which is why the full-fat type is best.

How Long Does Buffalo Chicken Dip Last in the Fridge? Depending on how fresh your ingredients are to start, It should last 3-5 days in the fridge.

There is likely too much liquid in your dip. Whether you added more Ranch dressing or hot sauce or both, there is probably too much. HOW DO YOU THICKEN BUFFALO CHICKEN DIP? You can thicken your buffalo chicken dip by adding more chicken or more cream cheese.

Dairy has a natural ability to counteract spiciness, so a dollop of sour cream or a sprinkling of cheese can help tone down the heat. You can also try stirring in things such as butter, cream, or yogurt. In addition to that, you can also try making a cream or sauce that can be added on top of the dish.

Most oven-baked chicken wings are tossed in sauce after they have been cooked, which means that the skin needs to be perfectly crisp to soak up all the sauce.

Why is it called buffalo chicken dip? ›

Buffalo chicken wing dip wouldn't have been created without the invention of the Buffalo chicken wing, which according to New Yorker writer Calvin Trillin, originated in Buffalo, New York.

If the texture of the dip has changed, and the dip has started to separate or appear lumpy, it might be a sign that the dip has gone bad. Another way to find out if the buffalo chicken dip is bad is to give it a quick smell and taste. If the dip tastes or smells off-putting, it is a clear sign it has gone bad.

If you have leftover Buffalo Chicken Dip, you can store in an airtight container for up to 3 days in the refrigerator.

The dip can be served cold or, if preferred, baked till hot in a shallow casserole dish. For dipping, offer corn chips, ideally with low salt. Place cream cheese, unwrapped, in a large mixing bowl to warm and soften. With wooden spoon or firm spatula, mix cream cheese well till soft.

Three words: tangy, spicy, buttery. The popularity of Buffalo chicken spice just might stem from the fact that it touches on competing tastebuds. Tangy vinegar touches our sour flavor receptors while cayenne adds that spicy tingle of heat. Worcestershire hits all the umami notes and, of course, there's some salt too.

A classic buffalo sauce is sharp, rich and hot. It should be tangy, salty and almost have a creamy texture. This type of sauce makes the perfect partner for chicken wings, but also works on a grilled cheese sandwich or as a dipping sauce.

Chicken wings, which previously had been used only for rudimentary cooking such as broth and stews, have become the snack that we've come to enjoy in its many varieties of heat. They got the “Buffalo” moniker because it was in that western New York city where they became popular, and spread from there.