Chef's CornerDesiree Brassert

Buffalo Chicken Dip

Chef's corner headerThis is a perfect no-brainer for holiday entertaining. This scoopable creamy, cheesy, and much easier to eat version will be your next party’s favorite. Provide plenty of fun and crunchy dippers such as raw veggies, chips, pretzels, or pita wedges. Let the slow cooker do all of the work, or broil the top for a few minutes for that extra scrumptious crust.

Ingredients for a 13 X 9 inch baking tray

  • 4 cups of shredded cooked chicken meat
  • 1 tablespoon of butter
  • 4 garlic cloves
  • 1 full 8 oz brick of cream cheese at room tempurature
  • 1 cup of sour cream or ranch dressing
  • ½ cup of your favorite hot sauce or buffalo sauce
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of ground pepper
  • Salt to taste
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded mozzarella


  • ¼ cup of thinly sliced green onion tops
  • ¼ cup of shredded cheddar
  • ¼ cup or more blue cheese


Melt butter in a large frying pan, add garlic till fragrant, then add cream cheese, sour cream or ranch dressing. Turn off heat, stir until well blended and then add chicken and cheeses. 

For slow cooker, place mixture in cooker withholding the topping ingredients until the mixture is warm and slightly bubbling. You should begin with the setting on high and then lower to warm while serving. 

For baking, pour mixture in a 9 X 13 inch pan, and bake for 15 to 20 minutes at 350 degrees F (190 C) until slightly bubbling. Change oven setting to broil, add final toppings, and place on the lowest rack for 3 to 5 minutes. Be careful not to over broil.