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Buffalo Chicken Dip

This page gives you a weighed formula for a baked Buffalo chicken dip, plus the temperature, handling and allergen points to read before you cook. 247-Keto has not kitchen-tested this recipe, so treat it as an editorial proposal.

Food safety and allergens​

The formula uses cooked chicken, not raw. Keep it at 40°F (4°C) or below until you use it. Refrigerate leftovers within two hours, or within one hour if the room is above 90°F (32°C), in shallow containers FoodSafety.gov food handling guidance.

FoodSafety.gov lists 165°F (74°C) as the endpoint for casseroles, poultry and reheated leftovers. Check the center and several surrounding points of the dip with a food thermometer, and reheat leftovers to the same temperature. This is a safety endpoint, not a baking-time guide FoodSafety.gov minimum internal temperatures.

The dip contains milk, from the cream cheese, sour cream and cheddar. Check the hot sauce label too, and read current ingredient and allergen labels rather than judging a product by its name FDA food allergy guidance.

247-Keto has not kitchen-tested this formula, so yield, timing, flavor and storage quality are unknown.

Preparation notes​

Weigh the chicken after shredding, so the 300 g matches the form listed. In the mixing bowl, stir the cream cheese, sour cream, hot sauce and garlic powder together first, then fold in the chicken and the cheddar. A spoon is all the mixing needs. Keep the 60 g of cheddar aside for the top.

The 20 cm oven-safe baking dish is the size this formula was written around, so a different dish changes the proposal. The 350°F (175°C) oven setting is a proposed method. It follows the general pattern of a manufacturer's chicken dip, which combines cooked chicken with cream cheese and sour cream and heats the mixture in the oven. That recipe is a method reference only Frank's RedHot chicken dip method.

The hot sauce is a specific product: Frank's RedHot Original Cayenne Pepper Hot Sauce. It is not Buffalo Wings Sauce or a sweetened sauce, and the current package label controls Frank's RedHot Original product information. Anything you serve with the dip is your own choice and is not part of the formula. For more ideas, browse keto recipes or the food database.

Ingredients​

  • 300 g cooked skinless chicken breast, shredded
  • 225 g plain full-fat pasteurized cream cheese
  • 120 g plain full-fat pasteurized sour cream
  • 90 g Frank's RedHot Original Cayenne Pepper Hot Sauce
  • 170 g sharp cheddar, grated
  • 2 g garlic powder

Equipment​

  • Digital scale
  • Mixing bowl
  • Spoon
  • 20 cm oven-safe baking dish
  • Oven
  • Food thermometer

Method​

  1. Preheat the oven to 350°F (175°C). Use cooked chicken that has been promptly refrigerated and kept at 40°F (4°C) or below; this formula does not use raw chicken.
  2. Mix the cream cheese, sour cream, hot sauce and garlic powder. Fold in the 300 g cooked chicken and 110 g cheddar.
  3. Transfer to the baking dish and spread the remaining 60 g cheddar over the top.
  4. Bake until the dip's center and several surrounding points reach at least 165°F (74°C), measured with a food thermometer.
  5. Serve with clean utensils. Refrigerate leftovers promptly in shallow containers and reheat to 165°F (74°C).
Painted illustration of a bowl of buffalo chicken dip.
The intended buffalo chicken dip. Conceptual illustration, not a tested cooking result.
Painted illustration of shredded chicken breast, cream cheese, sour cream, hot sauce, cheddar and garlic powder arranged together.
Ingredients for buffalo chicken dip. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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