Quick Creamy Cold Buffalo Dip (Mild)
Make a quick, creamy cold buffalo chicken dip by combining softened cream cheese, Marie's Chunky Blue Cheese Dressing, and Frank's RedHot sauce, with shredded chicken
Servings: 6 to 8 people
Ingredients
- 1 (8 oz) pkg cream cheese softened at room temperature
- 1 jar Marie's Chunky Blue Cheese Dressing
- 2 to 4 Tbsp Frank's RedHot Original Sauce
- 2 Tbsp sour cream or Greek yogurt (adds creaminess to tone down the heat)
- 2 cups cooked chicken finely shredded or chopped (Rotisserie chicken is ideal!)
- ½ cup shredded cheddar cheese (optional)
Instructions
- Blend the creamy base: Whip the softened cream cheese, Marie's Blue Cheese dressing, and sour cream together until smooth.
- Add hot sauce slowly: Stir in the Frank's RedHot sauce. Taste it first, then add 1 or 2 Tbsp more, if you want just a tiny bit more buffalo flavor without the heat.
- Finish and chill: Fold in the shredded chicken and cheddar cheese (if using), then chill for 30 minutes before serving.
- Serve with fresh celery, carrots, and crackers or chips.
Notes
How to Make It Ahead of Time
Because this is a cold dip, making it in advance actually improves the flavor as the hot sauce, blue cheese, and chicken have more time to marry together.
- Up to 3 Days Ahead: You can mix the entire dip (including the chicken and cheese), transfer it to your serving bowl, cover it tightly with plastic wrap or an airtight lid, and keep it in the refrigerator.
- Serving Day: Take the dip out of the fridge about 15 to 20 minutes before serving just to take the hard chill off, as cream cheese gets quite firm when cold. Give it a good stir to fluff it back up, and serve with your dippers.