Buffalo Chicken Pimento Cheese Dip
Tender shredded chicken provides a hearty and savory base.Buffalo sauce adds tangy, buttery heat to every bite.Cream cheese and mayonnaise create an irresistibly creamy texture.Sharp cheddar and pimentos deliver classic pimento cheese flavor.The dip is baked until hot, bubbly, and beautifully golden.Serve with chips, crackers, vegetables, bread, or pretzels.
Ingredients
For the Dip
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, freshly shredded
- ½ cup Monterey Jack cheese, shredded
- ½ cup mayonnaise
- ½ cup pimentos, drained and finely chopped
- ¼ cup sour cream
- 2 green onions, finely sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ranch seasoning
- ¼ teaspoon cayenne pepper, optional
For the Topping
- ½ cup sharp cheddar cheese, shredded
- 2 tablespoons Monterey Jack cheese
- 1 tablespoon sliced green onions
- 1 tablespoon chopped fresh parsley
- Drizzle of buffalo sauce, optional
For Serving
- Tortilla chips
- Crackers
- Carrot sticks
- Bell pepper strips
- Toasted baguette slices
- Pretzels
Instructions
Prepare the Chicken
- Use cooked chicken that has been cooled enough to handle.Shred the chicken into small, bite-sized pieces using two forks or your hands.For the best texture, use chicken breast, chicken thighs, or a combination of both.
Preheat the Oven
- Preheat your oven to 375°F (190°C).Lightly grease an 8-inch baking dish, small casserole dish, or oven-safe skillet.
Soften the Cream Cheese
- Place the softened cream cheese in a large mixing bowl.Beat or stir until smooth.Softened cream cheese blends much more easily with the other ingredients and helps prevent lumps.
Add the Creamy Ingredients
- Add the mayonnaise and sour cream to the cream cheese.Stir until the mixture becomes smooth and creamy.
Add the Buffalo Sauce
- Pour in the buffalo wing sauce.Add Worcestershire sauce and stir thoroughly.Taste the mixture and adjust the buffalo sauce according to your preferred level of heat.
Add the Seasonings
- Add garlic powder, onion powder, smoked paprika, black pepper, ranch seasoning, and optional cayenne pepper.Mix until the seasonings are evenly distributed.
Add the Chicken
- Fold the shredded chicken into the creamy mixture.Stir gently until the chicken is completely coated.
Add the Cheese
- Fold in 1 cup of shredded sharp cheddar and ½ cup of Monterey Jack cheese.Reserve the remaining cheese for the topping.Mix until everything is evenly combined.
Transfer to the Baking Dish
- Spoon the prepared dip into the greased baking dish.Spread the mixture evenly using a spatula or the back of a spoon.
Add the Cheese Topping
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.This creates a rich, bubbly, golden cheese layer during baking.
Bake the Dip
- Place the baking dish in the preheated oven.Bake for approximately 20–25 minutes, or until the dip is hot, bubbling around the edges, and the cheese has melted completely.
Broil for Extra Color
- For a more golden and bubbly surface, place the dip under the broiler for approximately 1–2 minutes.Watch carefully because the cheese can brown very quickly.
Garnish
- Remove the dip from the oven.Sprinkle with sliced green onions and fresh parsley.For extra buffalo flavor, drizzle a small amount of buffalo sauce over the top.
Rest and Serve
- Allow the dip to rest for approximately 5 minutes before serving.Serve warm with tortilla chips, crackers, celery, carrots, toasted bread, pretzels, or your favorite dipping foods.
Notes
- Chicken: Rotisserie chicken is a convenient option, but freshly cooked chicken works just as well.
- Buffalo sauce: Adjust the amount depending on how spicy you want the dip.
- Pimentos: Drain them well to prevent excess moisture in the dip.
- Cheese: Freshly shredded cheese melts more smoothly than many pre-shredded varieties.
- Cream cheese: Full-fat cream cheese creates the richest and creamiest texture.
- Ranch seasoning: Ranch seasoning complements buffalo sauce, but it can be omitted if preferred.
- Serving: The dip thickens as it cools, so serve it warm.
- Storage: Refrigerate leftovers in an airtight container and consume within 3–4 days.