Description

This oven-baked buffalo chicken dip adds a sophisticated twist with a smoked red pepper swirl, balancing the classic heat with smoky, sweet flavors. It’s a high-protein snack perfect for game day or gatherings.

Ingredients

Scale

450 g (1 lb) cooked chicken breast, shredded
225 g (8 oz) full-fat cream cheese, softened
120 g (0.5 cup) plain full-fat Greek yogurt
120 ml (0.5 cup) original hot sauce (e.g., Frank’s RedHot)
60 g (4 tablespoons) vegan butter, melted (or regular unsalted butter)
5 g (1 teaspoon) garlic powder
5 g (1 teaspoon) onion powder
170 g (1.5 cups) shredded low-moisture mozzarella cheese, divided
115 g (1 cup) shredded sharp cheddar cheese, divided
200 g roasted red peppers, drained
5 g (1 teaspoon) smoked paprika
1 large clove garlic, minced
15 ml (1 tablespoon) olive oil
2 g (0.5 teaspoon) fine sea salt
15 g (2 tablespoons) fresh chives or cilantro, finely chopped, for garnish

Instructions

Prep Oven and Dish: Preheat oven to 375°F (190°C). Lightly grease a 2-liter (2-quart) baking dish or 20 cm (8-inch) cast iron skillet.
Create Creamy Base: In a large mixing bowl, combine softened cream cheese, Greek yogurt, hot sauce, melted butter, garlic powder, and onion powder. Mix until completely smooth.
Fold in Chicken and Cheese: Add shredded chicken, 115 g (1 cup) of the mozzarella cheese, and 55 g (0.5 cup) of the cheddar cheese to the base mixture. Gently fold until evenly distributed.
Prepare Smoked Red Pepper Swirl: In a food processor or blender, combine drained roasted red peppers, smoked paprika, minced garlic, olive oil, and sea salt. Process until completely smooth. Reserve 1-2 tablespoons for garnishing later.
Assemble and Swirl: Spread the chicken mixture evenly into the prepared baking dish. Dollop the red pepper swirl sauce over the top and gently swirl it in with a knife or skewer.
Top with Cheese: Sprinkle the remaining 55 g (0.5 cup) mozzarella cheese and 55 g (0.5 cup) cheddar cheese evenly over the swirled dip.
Bake and Broil: Bake for 20-25 minutes, or until bubbly around the edges. For a golden crust, broil for 2-3 minutes, watching carefully to prevent burning.
Rest and Garnish: Remove from oven and let rest for 5 minutes before serving. Drizzle with reserved red pepper swirl sauce and garnish with fresh chives or cilantro.

Notes

For best results, allow cream cheese to soften and chicken to cool completely before mixing. Use a broiler for a crispy, golden top, but watch carefully as it can burn quickly. Garnish with fresh chives right before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10th of dip (approximately 100 g)
Calories: 320 calories
Sugar: 2 g
Sodium: 320 mg
Fat: 23 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 70 mg

Keywords: buffalo chicken dip, baked dip, game day food, appetizer, snack, smoked red pepper, easy recipe, high-protein