Creamy Buffalo Chicken Dip (2024)

FAQs

Why is my buffalo chicken dip not creamy? ›

Buffalo chicken dip can be runny if you use a reduced fat cream cheese. It can also be runny if you use too much ranch dressing or not enough chicken. You can thicken the dip by adding more shredded chicken, or even more cubes of full fat cream cheese or even more shredded cheddar cheese.

Try reduced-fat cream cheese!

If you are sure you are following my recipe when it comes to your cheese amounts, yet you still get a greasy or separated result… try a lower-fat cheese next time.

This Buffalo chicken dip recipe should be thick enough if made according to the directions. But if you prefer an even thicker dip, feel free to add an extra ounce or two of cream cheese. Alternatively, if it's too thick, add milk—1 tablespoon at a time—until you reach a spoonable consistency.

Dippers: Serve Buffalo Wing Dip with crisp celery sticks and carrots, tortilla chips, chicken-flavored crackers, and toasted baguette slices. Slow cooker: Combine all ingredients in your slow cooker and stir until combined. Cover and heat on LOW 3 to 4 hours or HIGH 1 to 2 hours.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

The dip can be served cold or, if preferred, baked till hot in a shallow casserole dish. For dipping, offer corn chips, ideally with low salt. Place cream cheese, unwrapped, in a large mixing bowl to warm and soften. With wooden spoon or firm spatula, mix cream cheese well till soft.

How to make buffalo chicken dip less greasy? Use Breakstone's Cottage Cheese to substitute cream cheese. Blend the cottage cheese until smooth. Add shredded chicken, blended cottage cheese, seasonings, cheddar cheese and mix well.

You can try adding more cream cheese, but the fastest way is to make a slurry of cornstarch and stir it in slowly until the mixture thickens up.

Buffalo chicken dip will stay good in the refrigerator for 3-5 days. To store, wrap the whole casserole dish tightly in plastic wrap and place it in the refrigerator within 2 hours of cooling. Alternatively, transfer the dip to an airtight container for storage.

Frank's RedHot® Original Buffalo Wings Sauce is dairy-free, vegetarian, kosher, free from high fructose corn syrup and does not have any gluten containing ingredients. The 1-gallon jug is ready to use and helps reduce labor costs.

How to get wing sauce to stick? ›

Tossing your wings in flour before frying will give them a slight crust that will absorb sauce more readily. If not using flour, try using a thicker sauce, I've seen Franks Red Hot came out with a thick sauce. If you're using regular hot sauce, add melted butter to the sauce and let sit at room temp.

Buffalo sauce is medium to hot building heat level and provides the perfect little kick to your meal. Buffalo is a hot sauce derived from spicy cayenne pepper paired with buttery notes and tangy vinegar for a complex flavour profile.

Add dairy.

Dairy is great at counteracting spiciness and can add a nice cooling effect. You can add milk, sour cream, or even a dollop of plain yogurt over each serving, but beware of adding and then cooking the dairy over higher heat, as it may curdle.

Can You Freeze Buffalo Chicken Dip? Yes, you can freeze Buffalo chicken dip for up to three months. You should be aware that, since cream cheese and ranch dressing don't freeze well, the texture might change a bit after freezing and thawing — it'll still be tasty, just not quite as delicious as it once was.

You can thicken Buffalo sauce in a couple of ways, by using a starch-based thickener or with cashews. Starch-based thickeners: When added to liquid and heated, starches expand, absorbing some of the liquid, which thickens the sauce.

Blend or whisk the sauce

Blending works best if you blend warm liquids (but not hot!). Or, try transferring everything into a bowl and whisk furiously until you have achieved an emulsified state once again. If the mixture hasn't separated too badly, you may get away with a little vigorous blending or whisking.

To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.

Next, give it a good sniff. Bad buffalo chicken dip often develops a sour or off smell. If the dip has been sitting out for several hours at room temperature, especially during a party or event, it's best to toss it as the risk of foodborne illness grows with time.