Skip to content

Buffalo Rotisserie Chicken Dip

It is football season. Well, at least that is what my sister’s tell me. I usually can tell when the superstitions start reappearing like wearing certain jewelry on game day and other such things.

It is also when friends come together to watch a game and cheer their team on. And that calls for food. This Buffalo Rotisserie Chicken Dip is one of my favorite simple appetizers, and it is always a big hit. This recipe makes a pot full, so you better invite lots of folks over.

Buffalo Rotisserie Chicken Dip

Buffalo Rotisserie Chicken Dip

This dip is usually heated in a crock pot because you can throw all the ingredients in together and just walk away. But in a pinch, you can do it on the stove top and get in done in about 20 minutes start to finish. I will give you the cooking instructions for both ways.

Buffalo Rotisserie Chicken Dip is best served with Scoops Tortilla Chips to hold all the creamy goodness. For the folks looking to save a few calories, you can also serve with celery sticks.


1 Rotisserie Chicken, meat pulled from skin and bones, and rough chop into bite-size pieces
2 8 oz. packages Cream Cheese
1 cup Marie’s Chunky Bleu Cheese Dressing
3/4 cup Frank’s Louisiana Hot Sauce
8 oz. Shredded Cheddar Cheese
1 teaspoon crushed garlic (I use
10 shakes Tabasco Sauce


I buy a rotisserie chicken at the grocery a few days ahead of time. Once it is cool, still in the packaging from the grocery, place it in the refrigerator and allow to chill. By doing so, this will make it much easier to remove the meat from the skin and bones and also easier to rough chop.

Buffalo Rotisserie Chicken Dip

Place all of the ingredients into a dutch oven or crock pot ceramic bowl. Heat until all ingredients are melted and well, blended. Serve warm with Scoops and Celery Sticks

Buffalo Rotisserie Chicken Dip

Buffalo Rotisserie Chicken Dip
Dutch Oven: This is what it should look like after your first stir.

Crock Pot: Cover with Crock pot lid. Using the low setting cook for 2-3 hours or the high setting for 1-2 hours.

On the Stovetop in a dutch oven: Turn on the burner to medium low. Add in the chopped chicken first, then all other ingredients. Immediately stir to coat the chicken and continue stirring every few minutes. You do not want the dip to bubble, just melt and blend. And do not walk away as it could burn. This all comes together pretty fast. Once completely melted and well-blended transfer to a serving bowl that can sit on a warming tray.

Buffalo Rotisserie Chicken Dip

Download Recipe Here: Buffalo Rotisserie Chicken Dip

That is all for now.



Be First to Comment

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.