Cold Buffalo Chicken Dip
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
Chicken: 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. This is also a great use for leftover chicken.
Make Ahead: This recipe is perfect for make-ahead and can be kept in the fridge for up to 4 days.
Chicken Stock: 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!
Tried this recipe?Let me know how it was!