Rotisserie Buffalo Chicken Dip
Rotisserie chicken brings a delicious flavor to this classic buffalo dip. Use your favorite buffalo sauce and scoop up the cheesy dip with tortilla chips or celery sticks. Perfect for game days, but especially Super Bowl Sunday!
Ingredients
- ½ (18 oz) rotisserie chicken, pulled (de-boned), skin on
- 8 oz (226g) cream cheese
- ½ cup (4 oz, 120ml) buffalo sauce, and more to taste
- ¼ cup (2 oz, 60g) sour cream or plain greek yogurt
- 2 oz heavy cream or milk
- ¼ teaspoon salt and pepper, and more to taste
- 5 green onions, chopped
- ½ cup (2 oz, 60g) bleu cheese crumbles
- 1 ¾ cups (7oz, 200g) shredded cheddar cheese
Instructions
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Preheat the oven to 350℉/176℃. Set aside an 8x8 or 9x9 baking dish for the dip.
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Finely chop the rotisserie chicken into small pieces or shreds. Alternatively, chop it in the food processor for 15 seconds, until no large pieces can be found.
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In a small bowl, microwave the cream cheese cheese until soft and spreadable in 20-30 second increments, stirring after each time.
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In a large bowl, combine chicken with cream cheese, buffalo sauce, sour cream, heavy cream, salt and pepper. Stir. Mix in the green onion, bleu cheese, and shredded cheddar cheese, reserving a little of each for topping the dip. Note: only top with green onion after the dip is baked.
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Pour the buffalo chicken dip into your desired baking dish. Top with cheddar and bleu cheese and a little extra buffalo sauce. Bake for 35-45 minutes or until cheese dip is bubbly and melted. If the top is looking done, but the bottom needs more time, loosely cover the top with aluminum foil to ensure even baking.
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Serve with tortilla chips or celery sticks. Dip is best served warm and can be made in a crock pot as well. Allow for much longer cooking times (2-4 hours) in a crockpot.
Recipe Notes
Store any leftovers in an airtight container in the refrigerator and consume within for 48 hours for best results due to meat/dairy.