This Buffalo Chicken Dip is creamy and savory with the perfect amount of spice that perfectly complements the crunch of sourdough crackers. Made with tender shredded chicken, cayenne sriracha sauce, and a blend of shredded cheese, cream cheese, and a dip base, this dip is a crowd-pleasing appetizer. The richness of the dip is balanced by the salty and crispy texture of the sourdough crackers, adding a delicious contrast in every bite. Serve this hot and bubbly dip at your next party or game day gathering for a tasty and satisfying treat that will have everyone coming back for more!
Buffalo Chicken Dip with Sourdough Crackers
Share
Buffalo Chicken Dip with Sourdough Crackers
Amber aka Rosebud
Rated 3.1 stars by 7 users
Author:
Amber aka Rosebud
Ingredients
-
3 c. shredded chicken
-
8 oz. cream cheese
-
1 bottle of Rosebud’s Cayenne Sriracha Sauce
-
3 Tbsp. Rosebud’s Buttermilk Ranch
-
1 ½ c. shredded cheddar cheese
-
¾ c. plain greek yogurt
-
¼ c. avocado oil mayo
-
sourdough bread
-
butter
-
Baja Gold Sea Salt
For the Dip:
For the Sourdough Crackers:
Directions
For the Sourdough Crackers:
Preheat the oven to 400°F.
Slice the sourdough bread into quarters and line them on a baking sheet.
Cut pieces of butter and place them on top of the bread slices. Then sprinkle the salt on top.
Bake for 10 minutes, or until they are crispy but not burnt.
For the Dip:
Once the crackers are done, reduce the oven’s heat to 350°F.
Combine all dip ingredients into a medium-sized bowl.
Pour into a baking dish and bake for 20-25 minutes, or until the top starts to brown.
Serve with the sourdough crackers. Can serve with celery or tortilla chips as well. Enjoy!
Recipe Note
Like a visual? View the video of us making on Living Dayton Live! Click here.