This buffalo chicken dip is a fantastic alternative to the usual light sour cream dips. Not only does it make for a fantastic appetizer, but it also works wonders as a filling lunch when paired with some toasted pita or tortilla chips and some veggies.

With this recipe you have the freedom to customize it according to your dietary preferences. If you’re looking for a dairy-free option, simply skip the shredded cheese or use a delicious dairy-free substitute. This way, everyone can enjoy the dip!

Whether you’re serving a crowd or simply preparing it for a delightful lunch, this buffalo chicken dip is a hit. I personally find it perfect for any time of the year, but there’s something truly special about enjoying it as a warm appetizer during the cozy winter months when entertaining friends and family.

If you have a stand mixer, it comes in handy for shredding the chicken, but fear not if you don’t have one. Simply use two forks to shred the chicken while it’s still hot. I recommend letting it rest for about 5 minutes after taking it out of the oven before shredding. This helps retain the juiciness and flavor.

I genuinely can’t wait to see how your homemade healthier version of this classic buffalo chicken dip turns out. Don’t forget to tag @roxiecappell in your creations. Cheers to delicious dips and happy cooking!

Shredded Buffalo Chicken Dip

Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 1 chicken breast
• ▢ 1 cup frozen corn
• ▢ ⅓ cup Frank’s Red Hot Wing Sauce
• ▢ ¼ cup avocado mayo
• ▢ ¼ tsp garlic powder
• ▢ ¼ tsp onion powder
• ▢ ¼ tsp dried dill
• ▢ ½ cup green onions
• ▢ Salt and pepper to taste
• ▢ OPTIONAL: ¼ cup shredded cheddar cheese

Instructions:

• Preheat your oven to 400°F.
• Place the chicken breast in an oven-safe dish and coat it with a little olive oil. Season with salt and pepper.
• Bake the chicken breast in the preheated oven for 20-25 minutes or until it reaches an internal temperature of 165°F.
• Once the chicken is cooked, shred it while it’s still hot. You can use a stand mixer or two forks to shred the chicken into smaller pieces.
• In a separate bowl, mix together the shredded chicken, Frank’s Red Hot Wing Sauce, avocado mayo, garlic powder, onion powder, dried dill, and 1/3 cup of green onions. Stir everything together until well combined.
• Stir the frozen corn into the chicken mixture.
• Taste the mixture and adjust the seasoning with salt and pepper according to your preference.
• Transfer the chicken mixture to an oven-safe container or dish.
• If desired, sprinkle shredded cheddar cheese on top of the mixture to add a cheesy element to the dip.
• Place the dish back in the oven and bake for an additional 7-10 minutes, or until the dip is heated through and the cheese is melted and bubbly.
• Once the dip is done, remove it from the oven.
• You can garnish the dip with the remaining 1/3 cup of green onions for added flavor and presentation.
• Serve the buffalo chicken dip while it’s still warm with tortilla chips, crackers, or sliced baguette.