Buffalo Chicken Dip Recipe (Video) - Lauren's Latest (2024)

FAQs

Why is there so much oil in my buffalo chicken dip? ›

The secret is to cook the buffalo chicken dip on low for 3 to 4 hours. Turning up the heat will obviously cook your dip faster, but will most often result in the oils from the hot sauce and cheese separating resulting in the grease.

Buffalo chicken dip can be runny if you use a reduced fat cream cheese. It can also be runny if you use too much ranch dressing or not enough chicken. You can thicken the dip by adding more shredded chicken, or even more cubes of full fat cream cheese or even more shredded cheddar cheese.

Dippers: Serve Buffalo Wing Dip with crisp celery sticks and carrots, tortilla chips, chicken-flavored crackers, and toasted baguette slices. Slow cooker: Combine all ingredients in your slow cooker and stir until combined. Cover and heat on LOW 3 to 4 hours or HIGH 1 to 2 hours.

Why does buffalo chicken dip separate? Overcooking is the most common culprit in the separation as is cooking too hot too fast.

If the texture of the dip has changed, and the dip has started to separate or appear lumpy, it might be a sign that the dip has gone bad. Another way to find out if the buffalo chicken dip is bad is to give it a quick smell and taste. If the dip tastes or smells off-putting, it is a clear sign it has gone bad.

Tossing your wings in flour before frying will give them a slight crust that will absorb sauce more readily. If not using flour, try using a thicker sauce, I've seen Franks Red Hot came out with a thick sauce. If you're using regular hot sauce, add melted butter to the sauce and let sit at room temp.

Easy Buffalo Chicken Dip Recipe FAQs

There is likely too much liquid in your dip. Whether you added more Ranch dressing or hot sauce or both, there is probably too much. HOW DO YOU THICKEN BUFFALO CHICKEN DIP? You can thicken your buffalo chicken dip by adding more chicken or more cream cheese.

Buffalo sauce uses hot sauce as its base plus other ingredients to add more flavor and thickness. Butter adds richness and texture, plus additional vinegar and seasonings to make the sauce more pungent, savory, and spicy.

Buffalo chicken dip lasts for up to four days—if you're lucky enough to end up with leftovers, that is! Store the dip in an airtight container in the refrigerator. Warm leftover dip in the microwave or oven until it reaches an internal temperature of 165°.

Tortilla chips – I recommend a thick, hearty chip that can stand up to these cheesy chicken dip. You could also spoon the dip over the tortilla chip “scoops”. Corn chips – Frito scoops are perfect for dipping up this buffalo chicken dip! Crackers – I recommend a thick cracker, like Wheat Thins or Triscuits.

What is a good side dish for buffalo chicken? ›

The best side dishes to serve with buffalo chicken are blooming onion, crispy green beans, celery and carrot sticks, coleslaw, loaded potato skins, macaroni and cheese, cornbread, French fries, blue cheese stuffed mushrooms, grilled vegetables, sweet potato fries, and green salad.

A pale ale, IPA, or white wine like Riesling is sweet enough to compliment buffalo wings' subtle heat and has enough acidity or citrus flavor to cut through the sauce's high-fat content.

Buffalo Chicken Dip Tips

Use all-white meat chicken. This will cut down on the amount of grease in your dip. Use freshly shredded cheese (or a pre-shredded brand with cream cheese in the mix like Krafts Creamy Melt cheese).

Can You Leave Buffalo Chicken Dip Out Overnight? You cannot leave buffalo chicken dip out overnight as it has meat and dairy in the recipe that can go bad as it sits out on the counter.

Can You Freeze Buffalo Chicken Dip? Yes, you can freeze Buffalo chicken dip for up to three months. You should be aware that, since cream cheese and ranch dressing don't freeze well, the texture might change a bit after freezing and thawing — it'll still be tasty, just not quite as delicious as it once was.

If oil collects on the top, dab it off using a paper towel. Serve and enjoy!

All you really need are two things: ice and a ladle. According to Babs, start by filling your ladle with a good amount of ice. Make sure the ladle gets nice and cold. Then simply dip the bottom of your ladle into the surface of your sauce and let the grease gather underneath.

If you're dealing with a stir-fry sauce or gravy that's just a little too runny, make a cornstarch slurry with two parts water and one part starch (adding it directly to your sauce will cause it to clump), then whisk it into your hot sauce, keeping in mind your sauce will further thicken as it cools.

The way you apply extra virgin olive oil to chicken beforehand will have a tremendous impact on the final flavor. For example, a light coating of oil will help bring out more of the chicken's natural flavors, while heavier coatings will give the chicken a deeper and more infused flavor.