The holidays are so fun, especially since I have three little kids. I love seeing the joy in their eyes and the excitement in their faces as we partake in all our holiday traditions and festivities. They are definitely number one of my list. But a close second is all the amazing Thanksgiving and Christmas food! People pull out their best recipes and make everything from scratch. Whenever I go to holiday parties, I always stake out the appetizer table and love trying a little bit of everything. This Spicy Buffalo Chicken Dip is one of my favorite holiday appetizers because it is totally different than the run-of-the-mill crackers and cheese or veggies and ranch. Let me show you how to make this amazing appetizer:
Prepping the Ingredients
The ingredients for this spicy buffalo chicken dip are super simple:
4 ounces of softened cream cheese
1/2 cup of lowfat sour cream
1/2 cup of Frank’s RedHot sauce (You can use another kind of hot sauce too, just make sure it has a kick!)
2 cups of shredded chicken (I just used a rotisserie chicken)
1/2 cup shredded sharp cheddar cheese
2 green onions chopped
1/4 cup crumbled blue cheese
I find it easiest to combine the first three ingredients in a large bowl so that they are smooth and creamy. Then you simply mix in the shredded chicken and pour it all into an 8×8 baking dish. You can also use ramekins or oven safe bowls if you want to divide the buffalo chicken dip into smaller portions. Doing this can make the dip more accessible during a busy party.
Baking the Buffalo Chicken Dip
After it’s in the baking dish, simply top it with the shredded cheese and chopped green onions. Bake it at 425 degrees for about 20 minutes or when it is bubbly. When you pull it out, crumble the blue cheese on top before it cools so that it has a chance to melt into the buffalo chicken dip. Blue cheese is a more sophisticated taste, and not everybody likes it. But to those who do, they find this appetizer multilayered. Meaning, there is a kick from the hot sauce right off the bat, the cream cheese and sour cream cool that down, and then the blue cheese adds a little punch at the end. It’s like karate in your mouth…but not so bad that you don’t want to get up and try again!
I usually serve the Spicy Buffalo Chicken Dip with veggies, crackers, or tortilla chips. It makes a yummy addition to nachos and tastes great heated up the next day! If you need some more appetizer ideas, I highly suggest the following:
Crockpot Spinach Artichoke Dip because of it’s ease and transportability (is that a word?!),
Bacon Wrapped Jalapeno Poppers because there are never any left, and
Mozzarella and Pepperoni Pinwheels because they are a breeze to make and look pretty on the table.
If these don’t tickle your fancy, check out my Recipe Index or my A+ Appetizers board on Pinterest. Happy cooking y’all!
Spicy Buffalo Chicken Dip
- 4 oz cream cheese softened
- 1/2 cup lowfat sour cream
- 1/2 cup hot sauce
- 2 cups shredded chicken
- 1/2 cup shredded sharp cheddar cheese
- 2 chopped green onions
- 1/4 cup crumbled blue cheese
- Mix the first three ingredients until smooth and creamy.
- Mix in the shredded chicken.
- Pour the mixture into an 8x8 baking dish.
- Top with the shredded cheese and onions.
- Bake at 425 for 20 minutes or until bubbly.
- While still hot, top with blue cheese.
- Serve warm with crackers, veggies, or tortilla chips.