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Hot Buffalo Chicken Dip Without Blue Cheese

A creamy and spicy Hot Buffalo Chicken Dip made without blue cheese, perfect for gatherings and game nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz chicken thighs Select organic if available for the best flavor.
  • 14 oz chicken breast Substitutable with a rotisserie chicken for time savings.
  • 1 tbsp vegetable oil Can use oil of choice like olive or avocado.
  • 3/4 cup hot sauce Frank's RedHot is a classic choice.
  • 1.5 tbsp white wine vinegar Can substitute with apple cider vinegar.
  • 1 tbsp brown sugar For a hint of sweetness.
  • 1/2 tsp garlic powder Fresh garlic works too if preferred.
  • 1/4 tsp onion powder
  • 1/2 tsp smoked paprika Adds depth and a subtle smokiness.
  • 1/4 tsp Worcestershire sauce
  • 6 tbsp butter Room temperature, for better blending.
  • 8 oz cream cheese Softened for easy mixing.
  • 3/4 cup mozzarella Use freshly shredded for optimal melting.
  • 3/4 cup colby jack Or your favorite melty cheese.
  • 1 cup cheddar Shredded, to top the dip.
  • Salt & pepper To taste.
  • Chives For garnish.
  • Celery Sliced into 3-inch sticks for dipping.
  • Carrots Sliced, for dipping.
  • Tortilla chips To serve.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and set the cream cheese out to soften.
  2. In a skillet, heat 1 tbsp vegetable oil over medium-high heat. Season the chicken thighs and breast with salt and pepper, and brown for about 5 minutes on each side until golden brown. Set aside on a cutting board to rest.
  3. Lower the heat and add hot sauce, white wine vinegar, brown sugar, garlic powder, onion powder, smoked paprika, and Worcestershire sauce to the pan. Stir and let simmer for 3-4 minutes to meld the flavors together.
  4. Dice the rested chicken and return it to the pan. Cover and let simmer until cooked through; the chicken breast should reach 165°F (75°C) while thighs might take a little longer.
  5. Stir in butter and then the softened cream cheese until the mixture is smooth. Next, add mozzarella and colby jack, stirring until everything is melted and creamy. Season with additional salt and pepper to taste.
  6. Spoon the mixture into a baking dish and top with shredded cheddar. Bake for 25 minutes until golden and bubbly. For a golden top, broil for an extra 1-2 minutes if desired.
  7. Sprinkle with chopped chives for color before serving. Enjoy warm alongside sliced celery, carrots, and tortilla chips.

Notes

This dip keeps well! Store it in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave when ready to enjoy again.