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Home Dips

Heather’s Hot Buffalo Chicken Dip

By:Nagi
Published:5 Feb '21Updated:17 Feb '21
49 Comments
Recipe v Video v Dozer v

This is my friend Heather’s recipe for Hot Buffalo Chicken Dip. Born and raised in the Southern United States, she really knows her food – this is ridiculously addictive, can’t-stop-scoffing-it good!

Overhead photo of people eating Hot Buffalo Chicken Dip

Hot Buffalo Chicken Dip

It will come as no surprise to you that this hot, creamy, cheesy, shredded chicken dip first came into my life during my time in the States.

It will also come as no surprise to regular readers that it was love at first bite. While initially, the idea of chicken in a dip sounded kinda wrong, let me tell you that there is nothing wrong about how it tastes.

Everything about it is 100% right.

Hot. Creamy. Cheesy. Meaty.

Did I say hot? Hot – as in bubbling hot, out of the oven. And hot – as in Buffalo Chicken Wings spicy hot.

It’s obscenely addictive. I may even have to call it – it’s my favourite hot dip. Big call, yep I know!!

Scooping up cheesy Hot Buffalo Chicken Dip
Party devouring Hot Buffalo Chicken Dip

What you need for Heather’s Hot Buffalo Chicken Dip

You’ll find simple recipes “out there” calling for far fewer ingredients, or shortcuts like packet ranch dressing powder.

This version is made using a homemade ranch dressing so it calls for more ingredients. But for that small investment of effort, you will be rewarded with the BEST this dip can be!!

Ingredients in Hot Buffalo Chicken Dip
  • Frank’s Hot Sauce – The traditional hot sauce for Buffalo Wings, widely available these days in Australia. Spicy and vinegary, we need one whole cup – which sounds like a lot, I know. But if we’re making a Buffalo Chicken Dip, let’s make it actually taste like the famous hot wing sauce!! Otherwise, it’s just another creamy dip. 🙂 Also … Did you ever notice that Frank’s Hot Sauce bizarrely never gets too spicy, no matter how much you use? 🤔

  • Shredded chicken – Keep life easy by using a store-bought cooked chicken, with the added bonus of the seasoned meat making the dip even tastier. To cook your own chicken breast, use this Foolproof Poached Chicken recipe to ensure the chicken is ultra-juicy. Nobody wants dry, stringy chicken in their dip!

Pile of shredded chicken for Hot Buffalo Chicken Dip
Tip: shred the chicken finely, it will meld in better with the hot creamy dip, rather than having chunks or cubes of chicken.
  • Cream cheese – The dip base. Philadelphia all the way for me, there is no substitute (and they aren’t paying me to say that!);

  • Mayonnaise – Adds flavour and richness to the dip. For best results, use whole egg mayo (Hellmans and S&W are my preferred brands);

  • Sour cream – This loosens the mixture to make it more scoop-able, creamy and lightens the mixture (as opposed to using more mayonnaise which makes it ultra rich);

  • Buttermilk – An essential ingredient in ranch dressing, and similar to the sour cream it loosens the dip mixture. Simple sub: mix milk with a bit of lemon, leave for 5 minutes to let it curdle = homemade buttermilk! Full direction in recipe notes;

  • Parsley and dill – Using fresh herbs found in ranch dressing is one of the things that makes this dip so good, rather than using a packet Ranch mix;

  • Onion and garlic powder – Also classic Ranch Dressing flavourings;

  • Vinegar and lemon juice – Just a touch of each, to up the tang ever so slightly. It is not the end of the world if you just double up on one or the other 🙂 ;

  • Worcestershire sauce – Everybody’s favourite all-rounder savoury sauce that I can never spell without the aide of spell check;

  • Cheese – Rarely does a dip leave my kitchen without some form of cheese in it! Colby and cheddar are ideal here, but you can opt for whatever meltable cheese you have; and

  • Green onion – For an oniony hit and garnish.


How to make Hot Buffalo Chicken Dip

This version has a few more steps than the quick and easy “dump ‘n mix” recipes. But the end result is better. Far better!

Hot Buffalo Chicken Dip
  1. Homemade ranch dressing – Mix together the mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set it aside for 10 minutes to let the flavours develop. This is the homemade ranch dressing which forms the flavour base of the dip – so much tastier than using a packet of store-bought powder!

  2. Shred chicken – Either buy a chicken already cooked, or poach it yourself. Shred it pretty finely so it melds nicely with the creamy dip, rather than having chunks or cubes of chicken;

  3. Melty dip base – Combine the homemade ranch with cream cheese and hot sauce in a saucepan. Let the cream cheese melt and mix until smooth;

  4. Mix with remaining ingredients – Pour the melty dip base into a bowl then add the chicken, cheeses and green onion, and finally give it a good stir;

  5. Transfer to baking dish then top with cheese;

  6. Bake for 20 minutes until the cheese is melted and the edges are bubbling. Ready to be devoured!

Hot Buffalo Chicken Dip filling in a casserole dish, ready to be baked
Hot Buffalo Chicken Dip fresh out of the oven

Note: Once you start digging in, you will notice that the dip looks somewhat split. That’s just the way it is, and really it looks rather striking seeing the streaks of red oil swirled throughout the creamy dip – rivers of hot, creamy-cheesy, spicy lava!

Close up of Hot Buffalo Chicken Dip being devoured at a party

What to serve with Hot Buffalo Chicken Dip

Corn chips, potato crisps, toasted bread, crostini, Jatz/Ritz, or even (gasp-shock-horror!) vegetable sticks. Celery is certainly on-theme, being a traditional accompaniment alongside Buffalo Wings.

And as for leftovers? Slather generously onto hot rolls. Devour and weep. It’s quite possibly the best chicken sandwich ever. – Nagi x

PS. In case you’re thinking boozy good times for your gathering, try one of these cocktails.


Watch how to make it

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Close up scooping up Hot Buffalo Chicken Dip with corn chips

Heather’s Hot Buffalo Chicken Dip

Author: Nagi
Prep: 15 mins
Cook: 30 mins
Resting: 10 mins
Appetizer, Dips
American
4.60 from 5 votes
Servings16 – 20 people
Tap or hover to scale
Print
Recipe video above. This is a recipe from my friend Heather. Born and raised in the US South, she really knows her stuff when it comes to hot dips!!
This version has a few more steps than the quick and easy "dump it all in a bowl" recipes. But the end result is better. Far better! Quite possibly my all-time favourite hot dip.
SPICINESS: Pretty spicy but not "blow-your-head-off". If you're concerned, hold back half the buffalo sauce, then just stir it in at the end just before baking, adding as much as you think you can handle!

Ingredients

Homemade Ranch:

  • 1/3 cup mayonnaise , whole egg (Hellman’s and S&W recommended) (Note 1)
  • 1/3 cup sour cream , full fat
  • 1/3 cup buttermilk (Note 2)
  • 2 1/2 tbsp parsley , preferably curly, very finely minced (sub flatleaf parsley)
  • 2 tsp fresh dill , finely minced
  • 1/2 tsp apple cider vinegar (or more lemon)
  • 1/2 tsp lemon juice (or more cider vinegar)
  • 1/2 tsp worcestershire sauce
  • 1/2 tsp onion powder
  • 1 tsp garlic powder

Buffalo Chicken Dip:

  • 1 cup Frank’s Red Hot sauce (Note 3)
  • 3 cups shredded cooked chicken breast (Note 4)
  • 250g/ 8oz cream cheese , cut into 8 cubes
  • 2 1/2 cups colby cheese , shredded yourself (Note 5)
  • 1 1/4 cups cheddar cheese , shredded yourself (Note 5)
  • 1 tsp ground black pepper
  • 1/2 cup green onion , finely sliced

Garnish & serving:

  • Extra green onion
  • Corn chips, crackers, crostini, vegetable sticks (especially celery – very on-theme!)

Instructions

  • Preheat oven to 180°C/350°F.
  • Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.
  • Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.
  • Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.
  • Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
  • Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
  • Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …

Recipe Notes:

1. Mayonnaise – Use a whole egg mayonnaise for better flavour. Smoother and less tangy. Hellman’s and S&W are my go-to brands.
2. Buttermilk – Make your own: Mix ⅓ cup full fat normal milk + ½ tsp lemon juice. Set aside for 10 minutes, it will curdle – this is normal. Use per recipe (ie. the curdled mixture and all!).
3. Franks Hot Sauce – The traditional hot sauce used in Buffalo Wings, widely available these days in Australia (condiments aisle in Coles, Woolies, Harris Farm).
4. Chicken – Either buy a cooked rotisserie chicken, or poach your own and shred (poaching is best for juiciest result so it melds well with the creamy dip). You will need 400g / 14oz raw chicken breast to make 300g/3 cups of cooked shredded chicken.
5. Cheese – This recipe works fine with any melting cheese, though I’d suggest not using mozzarella because it doesn’t have as much flavour;
Always shred your own – it melts much better (pre shredded are chunkier and also have anti caking agents which don’t melt well and can make mixtures a bit grainy).
6. Storage – This will keep for 4 to 5 days in the fridge. Just reheat in the microwave to make it molten again, or cover and bake. I haven’t tried freezing – I’m pretty sure it will split.
Leftovers are also sensational used inside sandwiches!
7. Nutrition per serving, assuming 16 servings.

Nutrition Information:

Calories: 201cal (10%)Carbohydrates: 2g (1%)Protein: 14g (28%)Fat: 15g (23%)Saturated Fat: 8g (50%)Trans Fat: 1gCholesterol: 54mg (18%)Sodium: 695mg (30%)Potassium: 128mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 437IU (9%)Vitamin C: 2mg (2%)Calcium: 224mg (22%)Iron: 1mg (6%)
Keywords: Buffalo Chicken Dip, Hot buffalo chicken dip, spicy dip
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Life of Dozer

Currently getting work done on the lower garden to create my dream of having a (mini!) orchard, herbs and veg patch.

Dozer spends a LOT of time down there with the landscape gardener, Stevie from The Courtyard Sydney Landscape Design. Something to do with pats, scraps and lots of dirt to roll around in.

Dozer getting pats from landscape gardener
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Hi, I'm Nagi!

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49 Comments

  1. KELLY COX says

    May 4, 2022 at 4:45 am

    HI, CAN THIS BE MADE A DAY IN ADVANCE. THANKS

    Reply
    • Nagi says

      May 4, 2022 at 3:39 pm

      Absolutely!! Just make it and assemble then bake just before serving!! N x

      Reply
  2. Melissa says

    April 30, 2022 at 4:21 am

    Great sounding recipe! I’ll definitely be trying it and soon. I make my husband’s aunt’s version and anytime there’s leftovers, I will warm some in a pot on the stove, boil egg noodles and then add the noodles with just a touch of either pasta water, white wine, or sometimes milk to the leftover dip and make a Buffalo chicken pasta!

    Reply
    • Nagi says

      May 1, 2022 at 12:00 pm

      Yes that is a great way to use this up! Heather also mixes it into mac and cheese – worth the extra trip to the gym!! N x

      Reply
  3. Jamie Priest says

    September 21, 2021 at 3:19 pm

    Hi Nagi,
    I want to make this for grand final weekend but I wondered if I could use a store bought ranch instead of making my own?
    Just being a bit lazy 😂

    Reply
    • Nagi says

      September 22, 2021 at 6:34 pm

      Hi Jamie, you can, although being a different flavour profile it may need more/less seasoning and change the flavour of the dip. N x

      Reply
      • Helen says

        December 6, 2021 at 7:55 am

        5 stars
        This was so amazingly flavorful, addictive and delicious! I could eat it by the spoonful. So worth it to make this.

        Reply
  4. Lee-Anne McMurray says

    March 4, 2021 at 10:23 pm

    Hi Nagi. Just wondering if you could list the weight of the cups of grated cheese as it is tricky to know if I should pack the grated cheese down a bit.

    Reply
  5. Illya Popovic says

    February 9, 2021 at 11:53 pm

    Just wondering if their are other cheeses you could suggest…?

    Reply
    • Nagi says

      February 10, 2021 at 9:05 am

      Colby or cheddar are my favourites here Illya! N x

      Reply
  6. Gigi says

    February 9, 2021 at 1:18 pm

    3 stars
    I prepared this for Super Bowl Sunday. It was VERY, VERY, VERY cheesy.
    As recommended in your Notes, Nagi, I halved the Frank’s ingredient so the heat was about right for my family. Hubby loved it and I thought it was pretty good, but not sure I’d make it again.

    Most of the recipes on your site that I’ve tried to date, Nagi, I absolutely love and will repeat over and over again.

    Please keep doing what you do, Nagi. You’re simply the best.

    Reply
  7. Hollis Ramsey says

    February 9, 2021 at 6:03 am

    Needs salt. I followed your instructions exactly, even poached the chicken breasts. Despite all this, it’s basically tasteless. Lucky it’s just me, so I didn’t ruin anyone else’s Halftime. I’m so disappointed, Nagi.

    Reply
    • Nagi says

      February 9, 2021 at 10:23 am

      Hi Hollis, there’s definitely enough going on in this one that it shouldn’t be “tasteless”. Can I ask what cheese you used, using a cheese like mozzarella will affect the final flavour. N x

      Reply
      • Hollis Ramsey says

        February 9, 2021 at 11:14 am

        Everything exactly as in the recipe. You warned against mozzarella because of its effect on the flavor. And I poached the chicken with 2 bay leaves, 2 smashed garlic cloves, and a quartered lemon, just like you specified. It’s upsetting because I don’t have a lot of money and this took up a lot of my food stamps. I tried the dip again, thinking that maybe it’d improve on reheating, but it didn’t. I have to throw it out, something I’ve done perhaps 2-3x in my entire life!

        That’ll teach me to follow a recipe EXACTLY! LOL

        Reply
  8. Macy says

    February 8, 2021 at 12:40 pm

    Can’t wait to see your garden (s).
    Your lovely yard and area out in nature with a big beautiful furry pup is my idea of perfection❤.
    And love that everyone loves Dozer like we all do…including the workers. He’s quite the ambassador!

    Reply
    • Tiana says

      April 15, 2021 at 4:22 pm

      Hi Nagi,

      This looks bloody delish. Just wondering would this work well in a baked cob loaf?

      Reply
  9. Cheryl Chin says

    February 8, 2021 at 5:22 am

    5 stars
    DELICIOUS!! Just made it!! Yum!! Thank you Nagi🌷💞

    Reply
    • Nagi says

      February 8, 2021 at 10:01 am

      You’re so welcome Cheryl! N x

      Reply
  10. Lyndelle says

    February 7, 2021 at 7:48 pm

    PRIVATE MESSAGE

    Hi Nagi
    I’m looking forward to trying your friend Heather’s Hot Buffalo Chicken Dip.
    I thought you might be interested in trying a trick re shredding the chicken (I read this tip on an American website and tried it…..it worked really well).
    To shred the chicken breast, cut the breasts into chunks, add them to the bowl of your mixer and using the paddle blade, shred the chicken. It works perfectly
    I hope you find this tip interesting
    Cheers
    Lyndelle

    Reply
    • Nagi says

      February 8, 2021 at 10:01 am

      Hi Lyndelle, I prefer to shred it with forks – I don’t like ripping the chicken apart too much it becomes almost mushy by using a mixer 🙂

      Reply
  11. Mary Tognazzini says

    February 7, 2021 at 3:52 am

    EVERY YEAR I SAY IT’S MY LAST GARDEN. I’M ALREADY BUYING SEEDS FOR APRIL PANTING.BEST PLACE TO SIT AND HAVE COFFEE.

    Reply
    • Nagi says

      February 8, 2021 at 10:02 am

      Perfect Mary – nothing beats homegrown veg! N x

      Reply
  12. Eha Carr says

    February 6, 2021 at 10:57 am

    5 stars
    Yes, please, please – may we have progress reports on your mini-garden to come . . . so glad you have the space ‘down the usually proverbial ‘bottom of the garden’ to create one ! Would specially love to see your herb choices . . . am I missing one we can grow 😉 ?

    Reply
    • Nagi says

      February 6, 2021 at 3:48 pm

      Yes 100% Eha, I’ll photograph once done!! N x

      Reply
      • Ben says

        February 7, 2021 at 4:47 pm

        Did you use Frank’s Red Hot Sauce or Frank’s Buffalo Sauce?

        Reply
        • Nagi says

          February 8, 2021 at 10:02 am

          Hot sauce Ben 🙂 N x

          Reply
  13. Ann Haverhals says

    February 6, 2021 at 5:41 am

    I love coming here and reading your recipes, they always make my mouth water.
    I have to ask, this hot sauce, is this a sort of spicy ketchup ? I’m from Belgium and I’ve got no idea what you mean with Frank’s hot sauce, and I would love to make this dip !

    Reply
    • Nagi says

      February 6, 2021 at 3:48 pm

      Hi Ann, it’s a brand of hot sauce, it’s nothing like ketchup – sriracha would be the closest sub here 🙂 N x

      Reply
      • Ann Haverhals says

        February 6, 2021 at 8:09 pm

        thank you ! I’ll have to look out for that in the supermarket then.

        Reply
    • tami says

      February 6, 2021 at 7:14 pm

      hi Ann. am also on Belgium. if you’re in the Brussels area you can try Stonemanor in Everberg or Waterloo or one of the Carrefour or Delhaize with an American International section.

      Reply
      • Ann Haverhals says

        February 6, 2021 at 8:12 pm

        Oh thank you ! I’m in the Antwerp area, but there’s a Carrefour and a Delhaize nearby (I usually go to Colruyt), I’ll have a look there.

        Reply
        • tami says

          February 6, 2021 at 11:20 pm

          hi again,

          there’s an American food shop (can be a bit pricey) near st. augustinus ziekenhuis. they should carry it, but maybe a quick phone call before unless you’re looking for other products.

          Reply
        • tami says

          February 6, 2021 at 11:22 pm

          i also usually go to colruyt. if you have access to sligro/ven they might carry it as well.

          Reply
        • Ryan says

          February 7, 2021 at 12:18 am

          Hi Ann, I am in the Antwerp area as well and the GB sometimes has Cholula, which I think is much closer to Frank’s. Sriracha is much sweeter and thicker in my opinion (I use Sriracha on Asian foods and Cholula on Mexican or American).

          Reply
        • tami says

          February 17, 2021 at 7:36 am

          Ann- found the Frank’s in Albert Heijn today and thought i must tell you!

          Reply
  14. Gordon Johansen says

    February 6, 2021 at 4:04 am

    5 stars
    I have made something like this in the past because I am a huge Franks fan and literally buy it in 4L containers. The only problem I can see with this recipe is that it says it is for 16-20 people. The reality is that in most cases, it will only be for one.

    Reply
    • Nagi says

      February 6, 2021 at 3:49 pm

      Ha! I knew someone would say it Gordon! 😂

      Reply
  15. Lisa says

    February 6, 2021 at 2:20 am

    I used to have a roommate from Buffalo, NY and this was his signature dip. But always with the bottled dressing. Always the first to go at parties!

    Reply
    • Silvia Lavin says

      February 6, 2021 at 2:51 am

      Please keep us posted on your garden project!

      Reply
    • Nagi says

      February 6, 2021 at 3:50 pm

      Hi Lisa, I hope you give this one a go – love to know how it compares!! N x

      Reply
  16. Catriona says

    February 5, 2021 at 10:20 pm

    My favorite dip too!! What about adding blue cheese? Would you mix it through or bake on top?

    Reply
    • Nagi says

      February 6, 2021 at 3:51 pm

      Hi Catriona, I feel like blue cheese may be too much flavour wise but you could definitely mix it through or bake on top if you like! N x

      Reply
  17. Lorraine says

    February 5, 2021 at 8:17 pm

    Dip looks great Nagi, but all I can see is the colour of Dozer and Stevie’s hair! 😂😂

    Reply
    • Nagi says

      February 6, 2021 at 3:52 pm

      Ha!! Twins!! N x

      Reply
  18. Rhonda says

    February 5, 2021 at 8:16 pm

    Brilliant dip recipe Nagi!!! I have to ask what the chips are in the picture with the dip…they kinda look like corn chips but I have not seen that shape before…. Thanks heaps 🙂

    Reply
    • Jacqui says

      February 6, 2021 at 11:23 am

      Rhonda, I also would love to know too what the chips are. Looks like a perfectly shaped vessel for dip.

      Reply
    • Nagi says

      February 6, 2021 at 3:53 pm

      Yes corn chips – the perfect scooping shape! But let’s be honest, anything dipped in this sauce is going to be great! N x

      Reply
  19. Nora says

    February 5, 2021 at 7:22 pm

    Omg this is my favorite hot dip as well! After getting a notification for the recipe, I’m thinking I will make it today using your way as I’ve only used the shortcut way before and it used to have blue cheese dressing as well! I’ll update when we dig in although I’m sure it will be fantastic as are all your recipes! You are my go to for everything since I discovered you around a year ago ❤️

    Reply
    • Nagi says

      February 6, 2021 at 3:54 pm

      Enjoy Nora!!! N x

      Reply

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