The BEST Buffalo Chicken Dip
Creamy, cheesy, spicy Buffalo Chicken Dip made slightly differently from the traditional recipe for a cleaner version that tastes even better! Serve it up at any holiday gathering or football party!
Servings: 10 Servings
Calories: 230kcal
Ingredients
- 3 to 4 cups cooked chicken*
- 1 bunch green onion chopped
- 1 cup feta cheese
- 1 cup avocado oil mayonnaise**
- 1/3 cup Frank’s Red Hot Original Hot Sauce***
- 1 Tbsp yellow mustard
- 3 cloves garlic minced
- 1 tsp onion powder
- 2 tsp dried dill
- ½ tsp dried parsley
- ½ tsp celery seeds
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Stir together the ingredients for the sauce (mayonnaise, hot sauce, mustard, garlic, onion powder, dried dill, dried parsley, celery seeds, black pepper and sea salt) in a small bowl or large measuring cup until everything is combined.
- Add the shredded chicken, green onions, and feta cheese to a large mixing bowl.
- Pour the creamy sauce mixture into the bowl and stir well until everything is combined.
- Transfer the buffalo chicken mixture to a small casserole dish or oven safe dish (an 8-inch or 9-inch square pan works, or a 10-inch cast iron skillet).
- Bake for 30 to 40 minutes, or until the top is lightly golden-brown and the mixture is nice and bubbly.
- Serve buffalo chicken dip with celery stick, carrot sticks, tortilla chips, or chips of choice. It is even great with pita bread or flatbread!
Notes
*Use leftover cooked and shredded chicken, rotisserie chicken, or poach two large raw chicken beasts and shred them.
**You can use your favorite brand of mayo here. I stick with avocado oil mayo for a canola oil-free version.
***Increase the amount of sauce you use depending on how spicy you want your dip.
Store any leftover dip in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving (of 10) | Calories: 230kcal | Carbohydrates: 1g | Protein: 15g | Fat: 24g