Buffalo Chicken Dip

I love chicken wings, and I typically love them fried, baked, or grilled, and probably in that order. Links can be found (here, here, and here). I will also admit that I love hot wing sauce, and blue cheese. Something about the combination of a blue cheese and hot sauce really gets my flavor buds excited. So this past weekend I had family over and wanted to actually fry up some chicken wings, but it was just too darn hot to do any deep frying. I really had hot wings on my mind, so I decided to twist it up a bit and make what I call a buffalo chicken dip.

Chicken Wing Dip Recipe

This dip takes on the standard flavors of a great hot wing, along with the sauce and blue cheese, but converted into an excellent dip.


  • 8 oz package of cream cheese, brought to room temperature
  • 1/2 cup of crumbled blue cheese
  • 1/2 cup of shredded jack cheese
  • 1/2 cup of chicken wing hot sauce (I like Frank’s Redhot)
  • 1/2 cup of blue cheese dressing
  • 1 tsp black pepper
  • 1 boneless, skinless chicken breast, cut into cubes
  • 1/2 cup of all purpose flour
  • 1/4 cup of corn starch
  • 1 cup of canola oil
  • 1/2 loaf of french bread, cut into bite sized slices
  • 1 clove of garlic

Begin by warming your oil on medium to high heat. During this time mix the flour and cornstarch and mix well. Toss in the cubed chicken pieces and lightly coat. Once the oil is ready, add in the chicken pieces, being careful not to overcrowd, and cook until you they are a light golden brown. Remove with a slotted spoon and let drain on a paper towel. Repeat.

Preheat your oven to 350 degrees.

Place your french bread slices on a baking sheet.

To a large bowl, add the cream cheese, blue cheese, dressing, pepper, and hot sauce, and jack cheese, the fried chicken cubes, and mix well. Place in a few ramekins if you have them, otherwise a small casserole dish. Place the filled ramekins on another baking sheet. Place both baking sheets in the oven and cook for 25-30 minutes or until the cheese is nice and bubbly and the bread is a light golden brown.

Remove from the oven, and quickly rub each bread slice with the clove of garlic.

Serve the warm dip on a serving platter with the bread surround the dip.

Everything you ever wanted from a great hot wing, and more. This one is a bit addicting, so be careful. It’s rich and delightful, and was a great appetizer.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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