Make-Ahead Buffalo Chicken Dip
Everything you love about Buffalo chicken wings in a creamy, scoop-able dip.
Equipment
Ingredients
- 1 package (8 ounces) full-fat cream cheese softened
- ½ cup sour cream
- ½ cup Buffalo-style hot sauce
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- ¼ cup crumbled blue cheese
Instructions
- Beat the cream cheese, sour cream, and hot sauce together in a medium bowl until smooth.
- Fold in the chicken and cheddar.
- Spread the dip mixture evenly (it will be very thick) in the foil pan. Sprinkle the blue cheese over the top.
- Cover the pan with foil, then wrap with plastic wrap and store in your fridge or cooler for up to 2 days before cooking.
- When you're ready to cook, prepare a bed of hot coals in a campfire or prepare a grill for indirect cooking over medium heat. Remove the plastic wrap from the pan, but leave the foil cover in place.
- Cook over hot coals (not direct flame) or over indirect heat on your covered grill until the dip is soft and bubbling in spots, 40 to 45 minutes. Uncover and serve warm with your favorite dippers.
Notes
- Get the smoothest dip--Cut the cream cheese into small cubes before beating it. This will make it easier to beat and give you a smoother consistency.
- Use your skillet--If you're not preparing this in advance, you can make and cook it in your cast iron skillet. Don't store it in your skillet though, as the acid in the hot sauce can damage your skillet.
- Storage and reheating--Leftover dip can be stored in your refrigerator or cooler for up to 3 days. It will become very firm after chilling, so you'll need to rewarm it gently over low heat until softened and heated through.
- Dietary--This recipe is suitable for gluten-free diets.
Nutrition
Serving: 1portionCalories: 284kcalCarbohydrates: 9gProtein: 17gFat: 20gCholesterol: 82mgSodium: 650mgSugar: 5g
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