This recipe for Buffalo Chicken Dip is a delicious appetizer recipe that is great for game days, board game nights, pizza night and parties. It can be made ahead of time and cooked later when you are ready to serve it.
Preheat oven to 400 degrees.
Dice the cooked chicken into small pieces. (If using a chicken breast instead of a rotisserie chicken, cook the chicken before adding it to the cheese mixture)
In a medium sized mixing bowl, combine the sour cream and softened cream cheese until blended well together.
Mix in the hot sauce to the cream cheese mixture and half of the cheddar cheese.
Add in the cooked chicken and and mix in with the other ingredients.
Once all the ingredients are combined together, spread the mixture evenly into a 13 x 9 pan. (A smaller dish than 13 x 9 works fine as well.)
Sprinkle the remaining cheddar cheese over the top, place it in the oven and cook for 20 minutes.
Garnish with chives, if desired.
Serve warm with tortilla chips or fresh veggies like carrots and celery.
Refrigerate any leftovers.
Make sure your cream cheese is softened so that it will mix in with the other ingredients easier. To soften it, leave it in the package on your counter for 30 minutes. If it needs a little longer, give it another 20-30 minutes. It should be slightly soft to touch and the edges will look softened when ready.
Take the cream cheese out to soften before starting to prepare the recipe. This is important to keep the prep time within the 30 minutes.
The chicken you use, whether it is a cooked rotisserie chicken or you cook the chicken breast yourself, doesn’t matter with the end result. The rotisserie chicken is great to use since it is already cooked. It is a great time saver for this recipe. When they are not available at my local grocery store, I cook a chicken breast.
This recipe can be made ahead of time and cooked later. Just keep it in the refrigerator until you are ready to cook it in your oven.