Buffalo Chicken Dip with Texas Pete
appetizer, party food
Buffalo Chicken Dip,, Game Day Appetizer, Texas Pete Dip
A creamy, cheesy, crowd-favorite dip made with tender chicken, cream cheese, cheddar, and bold Texas Pete Hot Sauce. Perfect for game day, holidays, and parties.
Print Recipe
Share by Email
Share on Facebook
Share on Twitter
Pin Recipe
Equipment
- 1 Baking sheet for cooking chicken
- 1 Baking dish 9x13 standard, or 9x9 for a thicker dip
- 1 Mixing bowl large
Ingredients
- 3 boneless skinless chicken breasts cooked and diced
- 8 oz cream cheese softened
- ½ cup blue cheese salad dressing
- 3/8 cup Texas Pete Hot Sauce adjust to taste for heat
- 1 ½ cup shredded extra sharp cheddar cheese divided
- ½ tsp garlic salt
- ½ tsp chili powder
- ¼ tsp ground cumin
Instructions
- Preheat oven to 350°F.
- Season chicken breasts with garlic salt, chili powder, and cumin. Bake until cooked through and juices run clear, 165°F internal temperature.
- Dice cooked chicken into bite-sized pieces.
- In a large bowl, mix cream cheese, 1 cup of shredded cheddar, blue cheese dressing, hot sauce, and diced chicken.
- Spread mixture into a baking dish.
- Bake for 15 minutes.
- Sprinkle remaining 1/2 cup cheddar on top. Bake an additional 5–10 minutes, until cheese is melted and bubbly.
- Serve hot with tortilla chips, celery, or crackers.
Notes
If you don't have 3/8 on your measuring cup: 1/4 cup + 1/8 cup = 3/8.
Short on time? Use precooked rotisserie chicken to cut 20 minutes off cook time.
For extra heat, add a splash of Texas Pete CHA!
Swap cheddar for Monterey Jack if you prefer a creamier dip.
I like using this Le Creuset Oval Au Gratin dish because it bakes evenly and goes straight to the table for serving.
Reheat in the oven at 325°F for 10 minutes to keep it creamy.
This dip reheats well, store leftovers covered in the fridge up to 3 days.
Want another game day recipe? Try my Easy Puff Pastry Pizza Sticks
Serves 8–10 people for a 9" x 13" dish.