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Simple Cold Buffalo Chicken Dip

A quick and easy buffalo chicken dip featuring shredded rotisserie chicken, cream cheese, and hot wing sauce. Perfect for gatherings!
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded into bite-sized pieces Using herb seasoned rotisserie for added flavor.
  • 1.25 cups celery, finely diced into 1/4-inch pieces Crunchy and fresh!
  • 3/4 teaspoon garlic powder For that aromatic depth.
  • 3/4 teaspoon onion powder Fresh onions can be used for more flavor.
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt To bring all the flavors together.
  • 8 oz cream cheese, softened to room temperature Use full-fat for creaminess.
  • 1/2 cup mayonnaise A good quality brand is recommended.
  • 1/2 cup hot wing sauce Adjust based on your heat preference.

Method
 

Preparation
  1. Shred the Chicken: While the rotisserie chicken is still warm, shred it into bite-sized pieces using two forks or your hands.
  2. Prepare the Celery: Finely dice 1 1/4 cups of celery into consistent 1/4-inch pieces.
  3. Mix the Base: In a large mixing bowl, combine the cream cheese and mayonnaise, stirring until you achieve a smooth and creamy consistency.
  4. Add Seasoning: Add the garlic powder, onion powder, black pepper, and salt to the mixture. Stir well to ensure the flavors are evenly distributed.
  5. Combine Ingredients: Fold the shredded chicken and diced celery into the creamy mixture, then pour in the hot wing sauce. Fold gently until everything is perfectly incorporated.
  6. Chill: Transfer your dip to a serving bowl and refrigerate for at least 30 minutes before serving.
  7. Serve: Serve cold with vegetable sticks, crackers, or warm bread slices for dipping.

Notes

Ensure the cream cheese is super soft for smoother integration. Garnish with chopped chives or additional celery for a pop of color. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.