Baked Buffalo Chicken Dip
- PREP 20min
- COOK 40min
- TOTAL 1hrs
This Buffalo chicken dip recipe is easy to make and perfect served with crisp celery sticks and crusty bread. We love using Frank’s RedHot Original since it’s full of flavor without being too spicy, but feel free to use your favorite hot sauce. Just taste as you go, since some brands pack a bit more heat.
This dip is just as good with or without chicken. We’ve made it both ways, and it’s always a hit.
You Will Need
2 cups cooked, shredded chicken, see tips
2 cups whole milk
4 tablespoons unsalted butter
1 cup finely chopped onion (1 medium)
½ cup finely chopped celery (1 stalk)
2 garlic cloves, minced
4 tablespoons all-purpose flour
3 ounces cream cheese, block-style
8 ounces sharp white cheddar, coarsely grated, about 2 cups
Dash Worcestershire sauce
5 tablespoons Frank’s RedHot Original, or more to taste
Celery sticks and/or crusty bread, for serving
Directions
1Warm the milk: Heat the milk in a medium saucepan over medium heat until it just begins to simmer. Turn off the heat and set aside. You can also warm it in the microwave.
2Cook the vegetables: Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the onion, celery, and ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
3Make the roux: Stir in the garlic and flour. Cook, whisking constantly, until the flour turns lightly golden, about 2 to 3 minutes. Remove from the heat.
4Add the milk: Slowly whisk in the warm milk a little at a time, whisking until smooth. Return the pan to medium heat and cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 2 minutes.
5Add cheese: Remove from the heat. Stir in the cream cheese and all but a small handful of the cheddar until melted and smooth.
6Add hot sauce and chicken: Add the Worcestershire sauce and 5 tablespoons of hot sauce. Taste and adjust the spice and salt as needed. Stir in the shredded chicken.
7Broil and serve: Position a rack 6 inches from the broiler and preheat the broiler to high. Transfer the dip to a 2-quart baking dish and sprinkle the remaining cheese on top. Place the dish on a foil-lined baking sheet and broil until bubbling and lightly browned, about 2 to 3 minutes. Serve hot with celery sticks, or slices of crusty bread.
Adam and Joanne's Tips
- Make ahead: You can prepare this up to 3 days in advance. Follow our recipe directions, but do not broil. Store the dip covered in the refrigerator until ready to serve. Gently reheat the dip in a saucepan over medium-low heat until thoroughly heated through. Pour the dip into the baking dish, add extra cheese on top, and broil until the top is bubbling and cheese begins to brown.
- The nutrition facts provided below are estimates.