Paula Deen Buffalo Chicken Dip

Paula Deen Buffalo Chicken Dip turns cream cheese, shredded chicken and buffalo wing sauce into a creamy, bubbly baked appetizer in 45 minutes. Save this easy game day appetizer for your next potluck, cookout or holiday table, because it's make-ahead friendly, feeds a crowd and gets scraped clean.

Soften the cream cheese all the way before you stir, because cold cream cheese leaves lumps that never melt out in the oven. Skip that and the dip bakes up streaky and uneven instead of smooth.

Paula stirs fresh chives, parsley and dill into the base, which gives the dip a fresh, ranch-style kick that the bottled dressing versions can't match. A splash of white wine vinegar also cuts through the richness, so each scoop tastes bright instead of heavy.

Paula Deen Buffalo Chicken Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

310

kcal

Cream cheese, sour cream and mayo make a smooth base that carries the wing sauce and herbs. Once it bakes, the sharp cheddar on top melts into a golden, bubbling crust over the tender chicken.

Ingredients

• 1 (8-ounce) package cream cheese, softened
  

• ½ cup Sour cream
  

• ¼ cup mayonnaise
  

• ¼ cup buffalo wing sauce
  

• 1 tablespoon chopped fresh chives
  

• 1 tablespoon chopped fresh parsley
  

• 1 tablespoon white wine vinegar
  

• 1 teaspoon paprika
  

• 1 teaspoon chopped fresh dill
  

• ½ teaspoon garlic powder
  

• ¼ teaspoon Kosher salt
  

• 2 cups chopped or shredded cooked chicken
  

• 1 cup shredded sharp cheddar cheese, divided
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then set out a 1½-quart baking dish so it's ready when the dip is mixed.
• Mix the dip base: In a large bowl, stir together 1 package softened cream cheese, ½ cup sour cream, ¼ cup mayonnaise and ¼ cup buffalo wing sauce. Then add the chives, parsley, vinegar, paprika, dill, garlic powder and kosher salt, and stir until smooth.
• Add chicken and cheese: Stir in 2 cups chopped or shredded cooked chicken and ½ cup of the shredded sharp cheddar. Keep stirring until the chicken is coated evenly, so every scoop gets some.
• Fill the baking dish: Pour the mixture into the baking dish and spread it level. Sprinkle the remaining ½ cup cheddar over the top.
• Bake the dip: Bake for 30 minutes, until the dip is hot and bubbly around the edges. The cheese on top should be melted and lightly golden.
• Rest and serve: Let the dip stand for 5 minutes before serving. That way it thickens up a bit, so it clings to a chip instead of sliding off.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make buffalo chicken dip ahead of time?

Yes, mix the dip and spread it in the baking dish, then cover and refrigerate for up to a day. Add the cheddar on top just before baking, and give it a few extra minutes in the oven since it starts cold.

What kind of chicken works best?

Shredded rotisserie chicken is the easiest, since it's already cooked and tender. Leftover roasted or poached chicken works just as well, as long as you chop it small so it spreads evenly through the dip.

How do I store and reheat leftovers?

Cover the dip and keep it in the fridge for up to 3 days. Reheat it in a 350°F oven until it's hot again, because the microwave can make the cream cheese separate and turn oily.

Can I make this in a slow cooker instead of the oven?

Yes, stir everything together in a slow cooker and heat it on low until it's hot and melted, stirring once or twice. Then keep it on the warm setting so the dip stays scoopable at a party.

How do I make it less spicy?

Use a mild buffalo wing sauce, or cut the amount by a spoonful or two. A little extra sour cream also cools things down, though the dip will be a bit thinner.