buffalo chicken dip.

buffalo chicken dip | Cody Uncorked.

I love buffalo chicken dip. I really do. It’s saucy and cheesy and chicken-y and tangy and has the perfect amount of heat and I just can’t even.

buffalo chicken dip | Cody Uncorked.

It’s easy to put together, easy to serve and is generally a crowd pleaser.

Which is why, with mere days until the big game, you have probably seen recipes for it everywhere you turn.

buffalo chicken dip | Cody Uncorked.

This recipe isn’t complicated and doesn’t involve a ton of prep work. If you don’t want to cook your chicken yourself, just buy a rotisserie chicken! Shredding the chicken and letting your cream cheese soften are the hardest parts of making this dip.

Buy some celery, bell peppers, crackers and chips – whatever you want to serve it with – then slice them up and put them in bowls and you’re all set!

We had ours with a growler of Lagunitas Sucks IPA – an Imperial IPA with a fruity, hops-heavy taste, a perfect amount of bitterness and just a touch of malty flavor. It came from out favorite spot, The Beer Growler – Brookhaven, and tasted really great with this rich, creamy dip.

buffalo chicken dip | Cody Uncorked.

Buffalo Chicken Dip

2 cups shredded cooked chicken
8 ounces cream cheese, room temp
6 ounces (one of those single serving cups) Greek yogurt
1/2 cup shredded cheddar, mozzarella or montery jack + extra
1 teaspoon garlic powder
1 cup Frank’s Red Hot Buffalo Sauce, or your favorite buffalo sauce + extra
1/4 cup crumbled blue cheese (or sub in your favorite cheese) + extra
salt and pepper, to taste
 2 green onions, sliced, to garnish

bell peppers
2 green onions, sliced, to garnish

  1. Using an electric mixer, whip cream cheese, Greek yogurt and shredded cheese until combined.
  2. Add garlic powder, buffalo sauce, blue cheese and mix thoroughly.
  3. Stir in shredded chicken, then season with salt and pepper to taste.*
  4. Spray a medium-sized baking dish (8 or 9 inches…I used a pie dish this time!) with nonstick spray, then add the mixture and spread it evenly.
  5. Top with a pour of extra buffalo sauce, crumbled blue cheese and additional shredded cheese, if desired.
  6. Bake at 350 degrees for 20 minutes, or until bubbly around the edges.
  7. Top with sliced green onions, then serve hot with veggies, chips, crackers and a delicious beverage!

*I blended my shredded chicken in from the beginning with all the other ingredients, which as you can see in the pictures made for a very smooth dip. I prefer to have the shredded chicken texture, so I recommend stirring it in at the end. Do whatever you prefer!

buffalo chicken dip | Cody Uncorked.

I hope this comes in handy for the game this Sunday (or the next time you need a quick, crowd-pleasing dip).

Go team!

Cody Uncorked Signature


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