Description
A naturally gluten-free, creamy buffalo chicken dip made with sharp cheddar and Frank’s RedHot sauce. This easy recipe skips cream cheese and flour thickeners, resulting in a bold, tangy, and spicy appetizer ready in just 20 minutes.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup Frank’s RedHot sauce
- 1/4 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 350°F (175°C).
- Shred the cooked chicken into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, sharp cheddar cheese, Frank’s RedHot sauce, buttermilk, garlic powder, and onion powder.
- Stir until the chicken is evenly coated and the mixture is thick and chunky.
- Transfer the mixture to a 9-inch baking dish and spread it evenly.
- Bake for 10-12 minutes until the dip is bubbly and the cheese is melted and glossy.
- Remove from oven and let cool for 2-3 minutes before serving.
- Serve immediately with gluten-free chips, crackers, or celery sticks.
Notes
Shred your own cheese to ensure smooth melting; pre-shredded cheese contains anti-caking agents that can cause graininess. If using canned chicken, drain and pat dry thoroughly to avoid a watery dip. For a creamier texture, add 2 ounces of softened cream cheese. This dip is naturally gluten-free but always check hot sauce labels for malt vinegar.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip
- Calories: 180
- Sugar: 1
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 2
- Protein: 12
Keywords: buffalo chicken dip, gluten-free dip, game day appetizer, easy dip, spicy chicken dip, celiac friendly, 20 minute recipe