Buffalo Chicken Dip
Made with tender chicken, wing sauce, cream cheese, blue cheese and a little garlic, this warm, creamy dip is a twist on the classic flavors of buffalo wings. We combine our easy-to-make pulled chicken and a simple homemade wing sauce (bonus recipes included), but if you're pressed for time, leftover rotisserie chicken and a store-bought sauce will still turn out a tasty dip. Serve with rounds of toasted baguette and celery sticks.
- 1-1/2 cups pulled chicken (see recipe below)
- 1/2 cup wing sauce (store-bought or see bonus recipe)
- 8 ounces cream cheese, softened
- 1 clove garlic, very finely chopped
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 5 ounces blue cheese, crumbled
- Hot sauce (optional)
- Celery sticks
- Toasted baguette slices
Preheat the oven to 350°F and spray a 9-inch square baking dish with nonstick spray.
Combine the pulled chicken and wing sauce in a small bowl. In a separate mixing bowl, combine the cream cheese, garlic, buttermilk, mayonnaise, vinegar and blue cheese (reserve a little for garnish) until thoroughly blended. Add the chicken and mix well. Season to taste with salt and pepper and add more hot sauce if desired.
Spread the dip in the prepared baking dish and bake for 12 to 15 minutes, just until warmed through. It's not necessary that the dip be piping hot. Transfer to a serving bowl and serve with celery sticks and lightly toasted slices of baguette.
Makes 8 servings
You can substitute any finely chopped, cooked chicken for the pulled chicken if you prefer. The texture will be a little different, but it's a great way to use up leftovers. If your chicken is freshly cooked, the dip can be refrigerated for up to 3 days and reheated.
- Pulled Chicken
- 2 lbs boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 3/4 cup tomato puree
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1/2 tablespoon Worcestershire
- 2 cloves garlic, chopped
- 1/4 cup onion, chopped
Preheat the oven to 300°F. Trim any excess fat from the chicken thighs and season both sides generously with salt and pepper.
In a small bowl combine the tomato puree, vinegar, brown sugar, Worcestershire, garlic and onion. Stir to dissolve the sugar and set aside.
Heat the oil over medium-high heat in an oven-proof pan large enough to hold the chicken in a single layer. Add the chicken and cook until lightly browned, 3 minutes per side. Pour the tomato mixture over the chicken and turn each of the thighs once or twice to coat them with the sauce. Cover the pan and bake for 2-1/2 hours, or until the chicken is tender and shreds easily.
Skim any visible fat from the pan, and using 2 forks, pull the chicken into shreds and combine with the cooking liquid.
Set aside 1-1/2 cups of chicken for the dip and reserve the rest for our Barbecue Pulled Chicken Sandwiches.
Makes approximately 3-1/2 cups
- Homemade Wing Sauce (Bonus Recipe)
- 1/2 cup ketchup
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce (we used Frank's Red Hot)
- 2 tablespoons melted butter
In a small saucepan, combine the ketchup, sugar, honey, apple cider vinegar and hot sauce over medium heat. Cook until the sugar has dissolved, then add the bourbon. Continue cooking, stirring frequently, until the mixture is thick and bubbly, 4 to 5 minutes. Stir in the butter until smooth.
Makes about 1/2 cup