It has been far too long since I last made a hot cheesy dip and I was getting cravings. With the long holiday weekend coming up it was the perfect time for a trial run of a new dip and I had just the idea, a buffalo chicken wing dip. The idea was to incorporate all of the flavours from your standard chicken wing pub fare into a hot cheesy dip. I started with your standard cheese dip ingredients including cream cheese and mayonnaise, though I cut back on the mayo by replacing a lot of it with sour cream. Next up was some chicken and hot sauce for the main flavours of the chicken wings followed by some blue cheese as wings are often served with a blue cheese dip. I finished the dip off with some cheddar cheese to give the dip a nice melted cheesy topping. The only decision left was what to serve with the dip for dipping and the obvious answer was the celery and carrot sticks that are commonly served with chicken wings. (Chips and crackers work as well!)
This buffalo chicken wing dip is so addictively good! Melted cheese along with chicken, hot sauce and the zing of the blue cheese is such an amazing combination of flavours! Even with the carrots and the celery sticks, this dip is not the healthiest snack around but it is ok to indulge every once in a while. It would probably be ok to go with light cream cheese and sour cream if you prefer.
All of that melted cheesy goodness tempers the heat of the hot sauce.
With chicken mixed in; old school style!
Buffalo Chicken Dip
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4
All of the flavours of buffalo chicken wings in a hot cheesy dip!
- 1 cup chicken, cooked and shredded
- 1/4+ cup hot sauce (such as Frank's Red Hot)
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup blue cheese, crumbled
- 3/4 cup cheddar cheese, shredded
- Mix everything, pour it into a baking dish and bake in a preheated 350F oven until bubbling and golden brown on top, about 20-30 minutes.
Slow Cooker: Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.