Buffalo Chicken Dip

I have heard about this dip for  a while, but when I went to go find the recipe, it included lots of pre-packaged ingredients, including canned chicken. So, I decided to make up what I thought would be the perfect buffalo chicken dip recipe. It has fresh chicken, fresh blue cheese, and lots of sour cream. It’s not too not, even my 3 year old munched on it for a while before deciding it was too hot for him, so you’ll want to add hot sauce according to your own tastes.

This recipe was developed for Babble’s Family Kitchen.

Yield: Serves 4

Buffalo Chicken Dip Recipe

5.00 stars (1 reviews)


8 oz crumbled blue cheese
1 cup mayonnaise
1 cup sour cream
1/4 – 1-2 cup hot sauce, depending on how hot you like it
1 clove garlic, grated
1 teaspoon Worcestershire sauce
2 lbs cooked and shredded chicken
celery, carrots and crackers for dipping


1. Prepare chicken by poaching. Place chicken in a saucepan and cover with chicken stock. Bring to a boil and cook over medium heat until no longer pink. Remove and let cool, then shred with a fork.

2. Preheat oven to 350 degrees. Place all ingredients except chicken in a large mixing bowl. Add 1/4 cup hot sauce for a milder sauce and 1/2 cup for a hotter sauce. Mix well. Fold in chicken. Pour into a baking dish and bake at 350 degrees for 25 – 30 minutes or until lightly browned and bubbly.

3. Serve with celery , carrots and crackers for dipping.

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*Nutritional Information is not guaranteed for 100% accuracy.

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