2019 note: this has been one of the most popular recipes on this site for more than 5 years and was recently updated with new tips, tricks, and photographs. Enjoy!
Jay and his peeps had their fantasy football draft on Sunday. Have any of you people done that yet?
It usually involves men "escaping" their wives (in jest, they're not actually horrible husbands), drinking too much, smoking, lying about smoking, and coming home too late on a Sunday night, which works fine for me because I get to watch 8 hours of Breaking Amish (anyone else?) on my own without huffy sighs of how dumb it is.
....and thus begins a new round of football food to celebrate fall.
I recognize that salad dip isn't really a thing, but I want you to know that there are multiple things that can be done with this here little creation.
It's like the buffalo chicken dip that I make and serve hot, sort of, but has cream cheese as the base, which is nothing short of epic. TRUST me, you want cream cheese with your buffalo chicken from now on whenever you can get it.
The other great thing about this dip is that you can make it in 10 minutes. Really. I use a rotisserie chicken to make this come together super quickly, and have also used canned chicken breast. Both are delicious!
Chicken, you need celery, garlic powder, onion powder, salt, cream cheese, mayo, and hot sauce. Anything labeled as wing sauce will work! I love Frank's and Texas Pete.
Easiest ever, add all the ingredients to the bowl and gently mix to combine! Having the cream cheese at room temperature helps a lot, and I use a fork to mix the dip without mushing the chicken too much.
YUM! That's it. Taste the buffalo chicken dip and add more hot sauce or salt if it needs it. You can eat this right away, or store it in the fridge for a day or two before serving. Just fluff it up with a fork right before serving.
And if you REALLY want to go nuts, PLEASE drizzle some more hot sauce over the top. It adds a nice kick to individual bites - the tang over top of the creamy cheese and salty chicken is really great.
I like this served with crackers, but WHAT ABOUT on a sandwich? Or on a baked potato, kind of melted? Tortilla chips, pita, any other vessel you like for snacks works great.
I'm ready for more football food - what's your favorite thing? We need some fun new ideas for fall!
Print
Buffalo Chicken Salad/Dip
- Total Time: 30
- Yield: about 4 cups dip 1x
Description
Tangy, creamy buffalo chicken dip that is super quick to make thanks to rotisserie chicken. This is one of the most popular recipes on this site, and is 100% delicious!
Ingredients
- 1 rotisserie chicken, bones/skin removed, shredded
- 1 rib celery, finely diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 8 ounces cream cheese, softened to room temperature
- ½ cup mayonnaise
- ⅓ cup hot wing sauce such as Frank’s
Instructions
- In a large bowl, combine all ingredients and gently combine to coat the chicken in the seasonings.
- Taste, and add more hot sauce or salt to your preference.
- Serve immediately or store in the fridge for up to 3 days.
- Serve with veggies, crackers, or with bread for sandwiches.
Notes
I use a rotisserie chicken here to save time, but any cooked chicken you like here works great! Aim for 3-4 cups of shredded meat.
I use the skin and bones of rotisserie chicken to make my own stock. Combine the chicken parts in a large pot with a quartered onion, two carrots cut into large chunks, 1 stalk of celery cut into large chunks, 2 teaspoons of salt, and 1 chicken bouillon cube (optional but yes please do this it’s delicious). Cover with water and bring to a boil, then let the stock simmer for an hour. Drain, reserve, freeze, and look at you go, recycling and making your own ingredients!
- Prep Time: 30
Keywords: buffalo chicken salad recipe, buffalo chicken dip easy, buffalo chicken dip frank's, best buffalo chicken dip, cold buffalo chicken dip
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.