Buffalo Chicken Dip

[The Heat Wave Remix]

Creamy, spicy dip that brings the heat without the processed ingredients. This is the crowd-pleaser that makes every game day legendary.

remixology.com/recipe/buffalo-chicken-dip/

Makes

Serves 8-10

Total Time

35 min (15 min prep)

Ingredients

Base Ingredients:
2 cups (280g) cooked chicken breast, shredded
8 oz (225g) cream cheese, softened
1/2 cup (120g) Greek yogurt
1/2 cup (120ml) buffalo sauce (sugar-free)
1/4 cup (60ml) fresh lemon juice
1/4 tsp (1g) garlic powder
1/4 tsp (1.5g) sea salt

Mix-ins:
2 green onions, chopped
1/2 cup (60g) celery, diced
1/2 cup (60g) aged cheddar cheese, shredded

For Serving:
Fresh celery sticks
Cassava flour crackers
Sliced bell peppers

Steps

Prep:

Preheat oven to 375F (191C). Grease 8×8 inch baking dish or small casserole dish. Ensure cream cheese is softened to room temperature.

Combine:

In large bowl, mix softened cream cheese and Greek yogurt until completely smooth and well combined. Use electric mixer if needed to eliminate lumps.

Season:

Stir in buffalo sauce, fresh lemon juice, garlic powder, and salt. Mix thoroughly until sauce is evenly distributed and well incorporated.

Fold:

Gently fold in shredded chicken, chopped green onions, and diced celery. Mix until ingredients are evenly distributed throughout the creamy base.

Transfer:

Spoon mixture into prepared baking dish and spread evenly. Top with shredded cheddar cheese, covering the entire surface.

Bake:

Bake 20-25 minutes until hot throughout and cheese is melted and bubbly. Top should be lightly golden around edges.

Serve:

Let cool 5 minutes before serving. Serve warm with fresh celery sticks, cassava crackers, and sliced bell peppers for dipping.

Store:

Cover and refrigerate leftovers up to 4 days. Reheat in 350F (177C) oven for 10-15 minutes until heated through.

Make it Good For The Gut (Optional)

Replace 1/4 cup Greek yogurt with grass-fed kefir for extra probiotics and tanginess. Add 1 tablespoon raw apple cider vinegar for digestive enzymes and probiotic benefits. Use fermented hot sauce if available for additional beneficial bacteria. Include 1/4 cup finely chopped sauerkraut for gut-healing probiotics and extra crunch.

Remix Options

Protein Alternatives: Use rotisserie chicken for convenience or pulled pork for smoky flavor variation. Dairy-Free Version: Replace cream cheese with cashew cream cheese and use nutritional yeast instead of cheddar. Spice Levels: Mild version with 1/4 cup buffalo sauce, or extra hot with 3/4 cup plus cayenne pepper. Texture Boost: Add 1/4 cup chopped water chestnuts or diced jalapeños for extra crunch. Cheese Swaps: Try sharp white cheddar, pepper jack, or blue cheese for different flavor profiles. Serving Variations: Serve in bread bowl, over baked sweet potato, or as quesadilla filling.

Good To Know

Buffalo Sauce Selection: Choose sugar-free buffalo sauce made with just hot peppers, vinegar, and spices for clean flavor without added sugars. Chicken Prep: Shred chicken while still warm for best texture – rotisserie chicken works perfectly for convenience. Cream Cheese Tips: Ensure cream cheese is fully softened at room temperature for smooth mixing without lumps. Consistency Control: Greek yogurt lightens the dip while maintaining creaminess – add more for tangier flavor or less for richer taste. Make-Ahead Strategy: Assemble up to 24 hours ahead and refrigerate, then bake when ready to serve. Storage Guidelines: Keeps refrigerated up to 4 days; reheat in 350F (177C) oven for 10-15 minutes until warmed through. Serving Temperature: Best served hot and bubbly for optimal flavor and texture experience.