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    Home » Recipes » Appetizers and Party Food

    Cold Buffalo Chicken Dip

    Published: Jul 5, 2018 · Modified: Mar 13, 2021 by Elizabeth · 2 Comments

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    Jump to Recipe - Print Recipe
    Cold Buffalo Chicken Dip

    This cold Buffalo chicken dip is an easy, no fuss appetizer that’s great for parties or game-day festivities. Shredded chicken breast is combined with cream cheese, sour cream, spices and plenty of hot sauce.

    Since it’s a cold dip, make it ahead, chill and free up some much needed party planning time.

    Cold Buffalo Chicken Dip served in a white bowl with assorted crackers, celery sticks and pretzels arranged on the plate.

    If you’re looking for more appetizer ideas, give one of these a try: loaded sheet pan nachos, smoked salmon dip, baked buffalo chicken wings or this hot sausage french bread pizza that’s easy and delicious. Enjoy!

    Ingredients

    • ¾ lb. Chicken Breast, skinless, boneless, trim any fat (1 large breast)
    • 2 cups Chicken Broth (enough to cover the chicken)
    • 2 Thyme Sprigs
    • Pinch of Salt
    • 6 oz. Cream Cheese
    • ⅓ cup Hot Sauce, cayenne pepper vinegar based
    • ¼ tsp. Garlic Powder
    • ¼ tsp. Onion Powder
    • Dash Cayenne Pepper
    • ½ cup Sour Cream

    Suggested Dippers

    • Celery Sticks
    • Assorted Crackers (saltines, Club, Ritz, etc.)
    • Pretzels
    • Bread Sticks

    Cook’s Notes

    For the hot sauce we use Crystal, we always keep it on hand – it’s my son’s favorite. There’re plenty of cayenne pepper vinegar based hot sauces on the market, use your family’s favorite.

    Poach the Chicken Breast

    Trim away any fat from the chicken breast. Place it in a medium saucepan and cover with the chicken broth. Add a pinch of salt and the thyme.

    Start the chicken on high heat, bring to a boil. As soon as the liquid starts to boil, lower heat to medium-low and cover. Simmer gently for 20-25 minutes, depending on the thickness of the chicken.

    Turn the chicken halfway through the cooking time. Make sure the internal temperature is at least 165°F at its thickest part. Remove the chicken breast from the poaching liquid and let it cool.

    Shred the Chicken

    When the chicken is cool enough to handle shred it into very thin strips. Do this easily by placing it on a cutting board; then hold it down firmly with one hand and shred it using a fork. Keep shredding until you have thread-like pieces.

    Make the dip

    Add the cream cheese, shredded chicken, hot sauce, garlic powder, onion powder and cayenne pepper to a sauce pan. Place the pan over low heat and stir for about 5 minutes or until the cream cheese is completely melted and combined with the chicken.

    Take the pan off the heat and let the chicken cool for a few minutes.

    Place the chicken in a bowl or container, stir in the sour cream. Cover with a lid or plastic wrap and refrigerate the Buffalo chicken dip until ready to serve. Give it a good stir before serving.

    Serves 8

    Cold Buffalo Chicken Dip served in a white bowl with assorted crackers, celery sticks and pretzels arranged on the plate.
    Print Recipe
    5 from 8 votes

    Cold Buffalo Chicken Dip

    This cold Buffalo chicken dip is an easy, no fuss appetizer that’s great for parties or game-day festivities. Since it’s a cold dip, make it ahead, chill and free up some much needed party planning time.
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Appetizer
    Cuisine: American
    Keyword: Buffalo chicken dip, easy appetizers
    Servings: 8
    Calories: 154kcal

    Ingredients

    • ¾ lb. Chicken Breast skinless, boneless, trim any fat (1 large breast)
    • 2 cups Chicken Broth enough to cover the chicken
    • 2 Thyme Sprigs
    • Pinch of Salt
    • 6 oz. Cream Cheese
    • ⅓ cup Hot Sauce cayenne pepper vinegar based
    • ¼ tsp. Garlic Powder
    • ¼ tsp. Onion Powder
    • Dash Cayenne Pepper
    • ½ cup Sour Cream

    Instructions

    • Trim away any fat from the chicken breast. Place it in a medium saucepan and cover with the chicken broth.
    • Add a pinch of salt and the thyme. Start the chicken on high heat, bring to a boil. As soon as the liquid starts to boil, lower heat to medium-low and cover.
    • Simmer gently for 20-25 minutes. Turn the chicken halfway through the cooking time. Make sure the internal temperature is at least 165°F at its thickest part. 
    • Remove the chicken breast from the poaching liquid and let it cool.
    • When the chicken is cool enough to handle shred it into very thin strips.
    • Add the cream cheese, shredded chicken, hot sauce, garlic powder, onion powder and cayenne pepper to a sauce pan.
    • Place the pan over low heat and stir for about 5 minutes or until the cream cheese is completely melted and combined with the chicken.
    • Take the pan off the heat and let the chicken cool for a few minutes.
    • Place the chicken in a bowl or container, stir in the sour cream. Cover with a lid or plastic wrap and refrigerate the Buffalo chicken dip until ready to serve. Give it a good stir before serving.

    Nutrition

    Calories: 154kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 608mg | Potassium: 268mg | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 12.6mg | Calcium: 42mg | Iron: 0.5mg
    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.

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    • Share4

    Reader Interactions

    Comments

    1. Robin

      April 12, 2023 at 7:00 pm

      You don’t mention any cheese in the ingredients list but you say to ad shredded cheese and there’s no mention of sour cream in first recipe. Can I use Frank’s buffalo sauce instead of crystals? I’m scared to make this now. Please correct your list for people like me who don’t know how to make it.

      Reply
      • Elizabeth

        April 12, 2023 at 8:36 pm

        Hi Robin,
        What gets shredded is the chicken. The cheese is cream cheese. The sour cream is listed in the recipe and it goes in at the end once the chicken mixture is made. If Frank’s is a vinegar and cayenne based hot sauce then yes, it should be fine. I hope this helps, thanks for stopping by.

        Reply

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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