Description
A creamy, spicy, and cheesy mini-batch buffalo chicken dip perfectly portioned for two people, ready in just 20 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 cups shredded chicken (rotisserie, leftover roasted, or canned, drained well)
- 4 oz full-fat cream cheese, softened
- 1/4 cup buffalo sauce (such as Frank’s RedHot)
- 1/2 cup shredded sharp cheddar cheese
- 2 stalks green onions, chopped
- Salt and black pepper to taste
Instructions
- Prep the chicken: Remove skin and bones from rotisserie chicken and shred into small pieces. If using canned chicken, drain thoroughly and pat dry with paper towels to remove excess moisture.
- Melt the cream cheese: Heat a small skillet over medium-low heat and add softened cream cheese. Stir constantly until smooth and lump-free (about 2-3 minutes). Alternatively, microwave in 15-second intervals, stirring between bursts.
- Mix the sauce: Stir the buffalo sauce into the melted cream cheese until the mixture is uniform, smooth, and glossy.
- Add chicken and cheese: Stir in the shredded chicken to coat evenly. Sprinkle cheddar cheese over the top and stir gently to incorporate. Cover and cook for 1-2 minutes if needed to melt the cheese, until the dip is hot and bubbly.
- Garnish and serve: Remove from heat, sprinkle with chopped green onions, and serve immediately with tortilla chips, celery, or crackers.
Notes
Ensure chicken is thoroughly drained to prevent a watery dip. Soften cream cheese at room temperature for easier melting. Keep heat low to prevent cheese from becoming grainy. This dip is best eaten fresh but can be stored in the fridge for up to 2 days; reheat gently with a splash of milk if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (half the
- Calories: 450
- Sodium: 800
- Fat: 38
- Carbohydrates: 3
- Protein: 25
Keywords: buffalo chicken dip, mini batch recipe, dip for two, game day food, quick appetizer, spicy dip, creamy dip, low carb appetizer