This cold Buffalo chicken dip recipe combines shredded chicken, cream cheese, sour cream, and hot sauce for an easy party appetizer. Unlike the classic hot version, this dip isn't baked. It's served cold and can be made ahead for game day or parties.
What's great about this recipe
- Easy no-bake appetizer: There's no need to turn on the oven or use a slow cooker. The dip only needs a few minutes on the stovetop before it's chilled and ready to serve.
- Made to be served cold: Unlike traditional hot Buffalo chicken dip, this version is chilled and served straight from the refrigerator.
- Make-ahead convenience: Prepare the dip ahead of time and keep it refrigerated until you're ready to serve. It's great for game day or parties.
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Budget Check
- The full recipe is about $5.75-$6.25
- Per serving (8 servings): about $0.72-$0.78
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Chicken: Cooked boneless, skinless chicken breast, shredded and roughly chopped. You'll need 12 ounces, which is about 3 cups. Use leftover chicken or a store-bought rotisserie chicken to save time. Both work well in this dip.
- Dairy: Cream cheese adds creaminess, and sour cream adds richness and a little tang. Regular or reduced-fat cream cheese and sour cream will work.
- Hot Sauce: Buffalo-style cayenne pepper hot sauce (vinegar-based) is key to the classic flavor. Multiple brands are widely available, so choose your favorite.
- Seasonings: Salt, garlic powder, and onion powder enhance the flavor. Add a dash of cayenne pepper for extra heat or leave it out if you like it milder.
- Optional garnishes: Top the dip with parsley, chopped chives, green onions, or crumbled blue cheese, if desired (not pictured above).
- Suggested dippers: Serve with celery or carrot sticks, crackers, pretzels, or sturdy chips such as kettle-cooked chips (not pictured above).
📖 See the recipe card for quantities and preparation.
How to make cold Buffalo chicken dip
- Add the shredded chicken, cream cheese, hot sauce, garlic powder, onion powder, salt, and cayenne pepper to a saucepan. Place over low heat and stir continuously for about 5 minutes, or until the cream cheese melts and the ingredients are fully combined. Remove from the heat and let the mixture cool for a few minutes.
- Transfer the chicken mixture to a bowl or container. Stir in the sour cream until well blended. Cover with a lid or plastic wrap and refrigerate until chilled.
- When ready to serve, stir the dip to loosen it. Transfer to a serving bowl and garnish with parsley, green onions, or crumbled blue cheese. Serve with chips, veggies, pretzels, crackers, or your favorite dippers. Include a spoon or knife for easy spreading.
Recipe tips and notes
- Need to cook chicken fast? Poaching is a quick, reliable method for tender chicken. Check out our poached chicken recipe for step-by-step instructions.
- Choose your heat level. We love using Crystal hot sauce because it's mild with a nice tang. Use your favorite cayenne pepper vinegar-based hot sauce to adjust the heat to suit your taste.
- Make it ahead. Prepare the dip ahead of time, cover, and refrigerate until ready to serve. Give it a good stir before serving and add the garnishes just before it goes on the table.
- For serving: This dip is thick and hearty, so serve it with a spoon or small knife for spreading. It makes it easier for guests to enjoy.
Substitutions and variations
Use lower-fat options: Reduced-fat cream cheese and light sour cream both work well if you want to make the dip a little lighter. The texture may be slightly less rich.
Try a ranch-style version: Replace the sour cream with ranch dressing for a cool, tangy twist on the classic Buffalo flavor.
Make it chunkier or smoother: Chop the chicken finer for a smoother dip or leave larger pieces for more texture.
Serving suggestions
Serve cold Buffalo chicken dip with celery and carrot sticks or other vegetables, crackers, pretzels, or sturdy chips such as kettle-cooked chips. Spoon it into lettuce cups or serve it with toasted baguette slices. Leftovers also make for a quick lunch as a wrap or sandwich.
Storing instructions
Keep the dip chilled until ready to serve. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Do not leave the dip out for more than 2 hours, or 1 hour if the temperature is above 90°F.
Freezing is not recommended because it can affect the texture and consistency of the dip.
More Buffalo Chicken Recipes
I hope you enjoy this cold Buffalo chicken dip as much as we do. It's a must on game day at our house, especially with kettle-cooked chips!
If you can't get enough Buffalo flavor, try our baked Buffalo wings or our Buffalo chicken meatballs. They're always a hit at parties. These Buffalo chicken bites are our spicy take on chicken nuggets, and Buffalo chicken wraps are an easy option for lunch or dinner.
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📖 Recipe
Cold Buffalo Chicken Dip Recipe
Ingredients
- 12 ounces Cooked Chicken Breast, boneless, skinless shredded, and roughly chopped
- 6 ounces Cream Cheese
- ⅓ cup Hot Sauce cayenne pepper vinegar based
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Salt
- Dash Cayenne Pepper optional (leave it out for a milder dip)
- ½ cup Sour Cream
- Optional Garnish: Chopped parsley, chives, green onions, or crumbled blue cheese
- Suggested Dippers: Carrot and celery sticks, assorted crackers, pretzels, or sturdy chips such as kettle-cooked chips
Instructions
- Add the shredded chicken, cream cheese, hot sauce, garlic powder, onion powder, salt, and cayenne pepper to a saucepan.
- Place the pan over low heat and stir continuously for about 5 minutes, or until the cream cheese is completely melted and the ingredients are fully combined.
- Remove the pan from the heat and let the chicken mixture cool for a few minutes.
- Transfer the mixture to a bowl or container. Stir in the sour cream until well blended.
- Cover with a lid or plastic wrap and refrigerate until chilled.
- When ready to serve, give the dip a good stir to loosen it. Transfer it to a serving bowl and garnish with parsley, green onions, or crumbled blue cheese. Serve alongside chips, veggies, pretzels, crackers, or your favorite dippers. For easier serving, include a spoon or knife for spreading.
Notes
- Cooking chicken: If you need to cook chicken quickly, poaching is a reliable method for tender chicken. Check out our poached chicken recipe for step-by-step instructions. Hot sauce: We use Crystal hot sauce because it’s mild with a nice tang. Use your favorite cayenne pepper vinegar-based hot sauce to adjust the heat to suit your taste. Thick dip: This dip is thick and hearty, so serve it with a spoon or small knife for spreading. Adjust the heat: Adjust the amount of cayenne pepper or omit it entirely to suit your taste.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Deanna
We usually but Aldi cold buffalo chicken dip. I had a rotisserie chicken. Mixed all cold ingredients then added cold shredded chicken. All in the kitchen aide mixer.