Go Back

Buffalo Chicken Dip with Cool Celery Crunch

Creamy baked dip made with shredded chicken, cream cheese, Greek yogurt, cayenne hot sauce, and two cheeses. Topped with a fresh celery, scallion, and parsley crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 47 minutes
Servings: 10 about ½ cup each
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Creamy Base
  • 225 g 8 oz full-fat block cream cheese, softened
  • 120 g ½ cup plain Greek yogurt
  • 100 ml generous ⅓ cup cayenne hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • ¼ teaspoon celery seed crushed
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon fine salt
Chicken and Cheese
  • 450 g 3 packed cups cooked chicken, finely shredded and drained
  • 170 g 1½ cups sharp cheddar, shredded, divided
  • 85 g ¾ cup low-moisture mozzarella, shredded, divided
Celery-Scallion Crunch
  • 75 g ½ cup celery, finely diced
  • 3 scallions thinly sliced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh lemon juice
  • 1 small pinch fine salt

Equipment

  • 8-inch square baking dish
  • Box grater
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F (190°C) and lightly grease an 8-inch square baking dish. Press softened cream cheese against a large bowl until smooth.
  2. Mix in the yogurt in three additions until fully combined. Stir in the hot sauce, garlic powder, onion powder, dill, celery seed, pepper, and salt until even.
  3. Fold in the shredded chicken until coated, breaking apart any compact clumps. Reserve ¼ cup of each cheese, then fold the remainder into the chicken mixture.
  4. Spread the filling evenly in the prepared baking dish without tight compaction. Scatter the reserved cheddar and mozzarella over the top, leaving a narrow visible border.
  5. Bake uncovered for 18 to 22 minutes, until the edges bubble slowly and the center reaches 165°F (74°C). Avoid vigorous bubbling — remove the dish as soon as the center is hot.
  6. Rest for 5 minutes. Meanwhile, combine the celery, scallions, parsley, lemon juice, and salt. Spoon the celery mixture across the center of the rested dip and serve warm with celery, carrots, pita chips, or sturdy tortilla chips.

Notes

  • Make ahead: Assemble the filling without the top cheese up to 1 day ahead. Cover and refrigerate. Let stand 20 minutes before baking, add the reserved cheese, and allow a few extra minutes in the oven. Keep the celery topping separate.
  • Store leftovers in shallow airtight containers in the refrigerator for 3 to 4 days. Reheat covered at 325°F for 15 to 25 minutes until the center reaches 165°F. Add a fresh celery topping after reheating.
  • Freeze the cooled dip without the celery topping for up to 2 months. Thaw overnight in the refrigerator. Stir gently after reheating if the dairy looks slightly grainy.