Authentic Buffalo NY Chicken Dip Recipe

Buffalo Chicken Wing Dip, the Red Clay Way. We’ve spent some time perfecting the ultimate Buffalo wing dip, and while we keep it simple, don't sleep on our favorite secrets. This version is all about layering high-quality ingredients and taking a few extra minutes to let flavors really develop. It’s creamy, bold, and has that signature kick we all crave.

The real "secret key" here is the sauce prep. By gently warming fresh garlic in butter before adding the Frank’s RedHot, you create a rich, mellow heat that perfectly coats every piece of chicken. Using hand-shredded rotisserie chicken gives the dip an incredible, tender texture that stands up to the rich base. And for the ultimate flavor profile, we’ve found that a trio of Red Clay Pimento Cheese, cream cheese, and high-quality blue cheese creates a beautiful depth of flavor.

Ingredients

• The Protein: 1 lb Rotisserie chicken, shredded (about a little over half of a standard rotisserie).
  

• The "Liquid Gold" Sauce: * 3 tbsp Butter

  • 5 cloves Garlic, minced

  • 3/4 cup to 1 1/4 cup Frank’s RedHot (measure with your heart to your heat preference. This requires some taste testing).
    

• The Creamy Base:

  • 8 oz Red Clay Pimento Cheese. (Any flavor! We use classic).

  • 4 oz Cream Cheese

  • 8 oz Marie Callender’s Blue Cheese Dressing
    

• The Finish: Fresh chives, finely chopped.
  

Instructions

1. Infuse the Heat: In a small saucepan over low heat, melt the butter. Add the minced garlic and let it gently warm through. You want the garlic to be soft and fragrant, not fried or browned. Stir in the Frank’s RedHot, then turn off the heat. Let the mixture sit and infuse while you prep the rest of the ingredients—this is where the flavor really marries.
   

2. Prep the Base: Give your cream cheese a quick warm-up (a few seconds in the microwave or over low heat) until it’s nice and soft. In a large bowl, stir together the warmed cream cheese, pimento cheese, blue cheese crumbles, and the dressing until smooth and combined.
   

3. Add the Texture: Add your shredded rotisserie chicken to the cheese mixture and stir until every piece is well-coated.
   

4. The Final Fold: Pour that infused garlic-butter Frank's mixture over the top and gently fold it in. If your heart tells you it needs a little more spice, feel free to add an extra splash of Frank’s here. If you have remaining pimento cheese, this is a great place to throw it on as a topping.
   

5. The Bake: Transfer to a baking dish. Bake at 350°F for about 20–25 minutes, or until the edges are bubbling and the cheese is molten.
   

6. Garnish: Top with a generous amount of fresh chives. Serve with your favorite sturdy chips and crisp celery. Enjoy!!