Buffalo Chicken Dip with Pita Chips

Name: Buffalo Chicken Dip with Pita Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 rotisserie chicken, shredded (about 3 cups); 8 oz cream cheese, softened; 1/2 cup mayonnaise; 1/2 cup hot sauce; 1 cup shredded mozzarella cheese; 1/2 cup green onions, sliced; 2 celery stalks, finely chopped; 1 tsp onion powder; 1 tsp garlic powder; salt, to taste; black pepper, to taste; 1/4 cup crumbled blue cheese, for garnish; 2 tbsp sliced green onions, for garnish; 6 rounds pita bread; 2 tbsp olive oil; rosemary salt, to taste

Buffalo Chicken Dip is a creamy, cheesy appetizer made with shredded rotisserie chicken, hot sauce, and melted mozzarella, baked until bubbly and served alongside crispy homemade rosemary salt pita chips for a crowd-pleasing game day or party starter.

🌍American 🏷️Buffalo chicken dip 🏷️Appetizer 🏷️Dip 🏷️Game-day Party-food

🏷️

🏷️Cheesy

-0:00

thatdudecancookonTikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1 rotisserie chicken, shredded (about 3 cups)
8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup hot sauce
1 cup shredded mozzarella cheese
1/2 cup green onions, sliced
2 celery stalks, finely chopped
1 tsp onion powder
1 tsp garlic powder
salt, to taste
black pepper, to taste
1/4 cup crumbled blue cheese, for garnishoptional
2 tbsp sliced green onions, for garnishoptional
6 rounds pita bread
2 tbsp olive oil
rosemary salt, to taste

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Shred the meat from the rotisserie chicken and set aside.
3
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and hot sauce. Mix until smooth.
4
Add the shredded chicken, 1/2 cup of sliced green onions, chopped celery, onion powder, garlic powder, salt, pepper, and shredded mozzarella cheese to the bowl.
5
Stir everything together until all ingredients are fully combined.
6
Transfer the mixture to a cast iron skillet or a similar-sized baking dish and spread evenly.
7
Bake for 25 minutes, or until the dip is hot and bubbly around the edges.
8
While the dip is baking, prepare the pita chips. Slice the pita bread rounds into triangles.
9
Spread the pita triangles on a baking sheet, drizzle with olive oil, and season with rosemary salt. Toss to coat evenly.
10
Bake the pita chips at 375°F for 20 minutes, or until golden brown and crispy.
11
Once the dip is done, remove it from the oven and garnish with crumbled blue cheese and the remaining sliced green onions.
12
Serve the hot Buffalo chicken dip immediately with the homemade pita chips.

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Tips & Notes

Pro tips

Soften cream cheese to room temperature before mixing to avoid lumps and ensure a smooth, creamy dip.
Don't overbake; pull the dip from the oven when the top is light golden and bubbling at the edges to keep the center creamy.
Finely chop celery and slice green onions thin to distribute texture evenly and prevent large pieces from sinking.
Toast the pita chips just before serving so they stay crisp; store them separately in an airtight container to prevent sogginess.

Substitutions

hot sauce → mild salsa or Frank's RedHot (adjust heat level to taste)
mozzarella → sharp cheddar or a 1:1 blend of cheddar and mozzarella (stronger cheese flavor)
rotisserie chicken → cooked and shredded chicken breast or thighs (ensure fully cooked and cooled)
fresh celery → diced bell pepper or omit (for a smoother texture without the vegetable crunch)

Storage & make-ahead

Refrigerate leftover dip in an airtight container up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave in 1-minute intervals. Pita chips stay fresh in an airtight container up to 2 days.

Equipment

baking dish (8×8 or 9×9 inch) · mixing bowl

Common Questions

Can I make buffalo chicken dip ahead of time?

Yes. Assemble the dip in the baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to baking time until bubbly throughout.

What's the best way to use rotisserie chicken for this dip?

Shred the meat finely by hand or with two forks after the chicken cools slightly. Discard skin and bones. One store-bought rotisserie chicken yields about 3 cups shredded meat.

Can I make this dip without mayonnaise?

Yes. Replace mayo with an equal amount of sour cream or Greek yogurt for tang, or use additional cream cheese for a richer texture.

How do I know when the dip is done baking?

Bake until the top is lightly golden and the dip is bubbling around the edges, typically 20–25 minutes at 350°F. The center should jiggle slightly when the dish is gently shaken.

Can I double this recipe?

Yes. Double all ingredients and use a 9×13 baking dish. Increase baking time by 5–10 minutes, checking that the edges bubble and the center is heated through.