Joanna Gaines' Cold Buffalo Chicken Dip

Cold Buffalo Chicken Dip

by Joanna Gaines
Total 1 hour and 10 minutes (includes chilling time) | Active 10 minutes
Makes about 2 1/2 cups
TIP: Store the dip in an airtight container in the refrigerator for up to 5 days. Can be served hot or cold.

Ingredients

  • 1 cup shredded chicken breast
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup grated yellow Cheddar cheese
  • 1/2 cup your favorite hot sauce or Frank’s RedHot for a classic Buffalo sauce
  • 2 tablespoons finely chopped chives, plus more for garnish
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • Corn chips or assorted veggie sticks

Directions

  1. In a large bowl, combine the chicken, cream cheese, Cheddar, hot sauce, chives, salt, pepper, and garlic powder. Mix with an electric mixer on medium speed until smooth, 3 to 5 minutes. Transfer to an airtight container and refrigerate until ready to serve, at least 1 hour.
  2. Remove from the refrigerator and stir to loosen the dip. Transfer to a small serving bowl and garnish with chopped chives. Serve with corn chips or assorted veggie sticks.
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