Easy Cast Iron Buffalo Chicken Dip
Do you love cream cheese? What about buffalo hot sauce? Chicken? What do you get when you put all three together? You get an amazing, cheesy, hot delicious cast iron buffalo chicken dip that’s perfect for so many things. A family gathering, game day, hanging out by yourself on the couch….you know, the important stuff. Eat it with chips, a crusty bread (such as my Easy Homemade Cuban Bread), vegetables, a spoon. It’s sooo good!
Why I love this recipe
Smell? I absolutely love the fragrant smell of garlic and green onions cooking. That’s what makes this dish stand out.
Taste? So cheesy and spicy with pops of green onion and dill. It’s so good!
Is it easy to make? Because it cooks in one pan, from stove top to oven, it is very easy to make. If you buy canned or rotisserie chicken, it becomes downright simple to make. You could almost make it with your eyes closed!
Would I make this again? Most definitely! I’ll be making this for Thanksgiving dinner.
Look at the crusty cheese on the edges of the pan! The best part! I will fight anyone for that part of the dip. Buffalo sauce is my favorite hot sauce. I don’t even care if it’s hot, I just love the flavor. I do put it on almost everything, like the bottle instructs you to do.
Partnered with chicken and cream cheese (because what isn’t better with cream cheese?), this cast iron Buffalo chicken dip is creamy, spicy, and totally addictive. Perfect for football parties, holidays, or any casual get-together, it’s an easy party dip that disappears fast.
Make it brunch
Enjoy a vibrant brunch with my peppery Arugula Salad with Feta, my flaky Cheese and Bacon Scones, and crispy, golden Air Fryer Sweet Potato Fries. A perfect balance of fresh, savory, and satisfying flavors.
Ingredients
- Chicken I used fresh chicken that I boiled. If you want to make this recipe even easier, use canned or rotisserie chicken.
- Buffalo sauce Frank’s Red Hot Buffalo sauce is the best, IMO, but you can use any hot sauce you like. Feel free to adjust the amount of hot sauce to your taste.
- Cheese I used a Mexican blend and blue cheese, but you could use white cheddar, Monterey jack, colby, any cheese you prefer. Blue cheese does have a strong flavor, so if you don’t like it, you can omit it. I would urge you to try it in this dish as I think it goes really well with the buffalo sauce.
- Cream cheese I recommend using the full fat, brick style cream cheese in this dish. You’ll want it to be soft before you use it, so get it out of the fridge about 20-30 minutes before using.
- Sour cream or yogurt Added for a bit of extra creaminess.
- Green onions and dill I love green onions! I love how they smell when I’m slicing them and when they’re cooking. So good! In this recipe, I put the white parts in the dish and reserved the green tops for the garnish. And the fresh dill adds fresh flavor.
What to do with leftovers
- Sandwich Spread This dip would be so delicious as a sandwich spread. Imagine a grilled cheese sandwich with this in the middle. I’m drooling just thinking about it!
- Chips and cheese Level up your chips and cheese game by putting this delicious dip on top. How good would that be?
- Quesadilla Imagine a crispy quesadilla filled with buffalo chicken dip? So good!
- Baked Potato How great of a topping would this be for a baked potato? Amazing!
How to make buffalo chicken dip
Saute green onions and garlic until fragrant.
Add softened cream cheese and break apart while in pan.
Add chicken, buffalo sauce, yogurt, and cheese. Stir to incorporate.
Add blue cheese and dill. Stir to incorporate.
Bake in the oven for 20 minutes at 350 F.
Top with blue cheese and green onions. Enjoy with tortilla chips, crusty bread, vegetable slices, or a spoon.
See that crust around the edges? The best part!
Other Recipes to Try
If you enjoy this dip, I’ve got a few other recipes you will like.
- Roasted Garlic and Artichoke Dip
- Easy Baked Brie with Garlic and Shallots
- Easy Whipped Feta Dip
- Fig Jam and Pistachio Baked Brie
And for something a little different, try my Pastelitos de Guayaba con Queso.
Store any leftovers in an airtight container in the fridge for up to 4 days.
I do not recommend freezing this dip. If you need this dip made quickly, use pre-cooked chicken. I wouldn’t make this dip any earlier than two days before you need it.
I’d love to know if you make this recipe and how it turns out. Email me at candace@justabitsweet.com. If you feel compelled, please leave me a comment and a star rating.
Buffalo Chicken Dip
Ingredients
- 8 ounces cream cheese
- 2 cups shredded chicken
- 1 cup shredded cheese
- 1/2 cup plain yogurt or sour cream
- 1/2 cup buffalo sauce
- 1 bunch green onions
- 3 cloves garlic, diced
- 1 tbsp fresh dill, plus more for sprinkling on top
- 1/4 cup blue cheese, plus more for sprinkling on top
Instructions
- Add uncooked chicken to a large stock pot and fill with water to about 3 inches over the chicken. Set on the stovetop over medium-high heat. Preheat your oven to 350 F.
- While the chicken is boiling, chop up the green onion, garlic, and dill. Separate the white and green parts of the green onion. The white part is going in the dip, and the green part is going on top.
- Once the chicken has cooked, drain and shred it. If you are using rotisserie chicken, shred that up until you have 2 cups.
- Add 1 tablespoon of butter to a medium-sized cast iron pan over medium heat. Once that has melted, add the white parts of the green onion and the garlic. Cook until just fragrant, about 30 seconds. Add the softened cream cheese. Break it up into chunks while it's in the pan. I have a small, flat wooden spoon that's perfect for this task. Be sure to stir it around so it does not burn.
- Add the chicken mix in to incorporate. Add the shredded cheese, buffalo sauce, and yogurt. Stir to incorporate everything. It should be getting nice and bubbly just about now.
- Add the blue cheese and dill and stir to incorporate. Then pop the whole thing in your oven and bake for 20 minutes. Sprinkle with blue cheese and green onion and serve with chips, a crusty bread, sliced vegetables, or just eat with a spoon.
Notes
- Store in an airtight container in the fridge for 4 days.
- I do not recommend freezing this dip. It is best when it is fresh, and it’s so easy to make.
- You can use rotisserie chicken or canned chicken instead of fresh chicken. If you want to use fresh chicken, you can make that up to a day in advance and store in the fridge until needed.
- You can add more or less buffalo sauce, depending on the level of spice you like.
- Be sure to take the cream cheese out of the fridge 20-30 minutes before using it.
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