Print

Creamy Buffalo Chicken Dip with Crispy Wonton Chips

creamy buffalo chicken dip - featured image
Print Recipe

A quick and easy creamy buffalo chicken dip made on the stovetop, served with homemade crispy wonton chips. Perfect for game days, parties, and potlucks, this crowd-pleasing appetizer comes together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo hot sauce (e.g., Frank’s RedHot)
  • 1/2 cup ranch dressing
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 24 wonton wrappers
  • Vegetable oil for frying (about 1 cup)
  • Salt for sprinkling (flaky sea salt preferred)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, shred while warm. If cooking your own, place 2 boneless skinless chicken breasts in a pot, cover with water, bring to a boil, then simmer for 12-15 minutes until cooked through. Cool slightly and shred with two forks.
  2. Make the dip base: In a large skillet over medium heat, melt 2 tablespoons butter. Add softened cream cheese and stir constantly until melted and smooth (2-3 minutes). Pour in buffalo hot sauce and ranch dressing, stirring until well combined and gently bubbling.
  3. Add chicken and cheese: Fold in shredded chicken, coating evenly. Add shredded cheddar cheese and stir until melted and gooey. If using blue cheese, add now. Simmer on low heat for 5-7 minutes, stirring occasionally, until thick and bubbly.
  4. Make wonton chips: Stack wonton wrappers on a cutting board and cut diagonally into triangles (each wrapper yields 4 triangles). Pour about 1 inch vegetable oil into a small pot and heat over medium-high heat. Test oil readiness by dropping a small piece of wrapper—it should sizzle and float immediately.
  5. Fry wonton chips in batches of 6-8 for 45-60 seconds, flipping once, until golden brown and puffed. Transfer to paper towel-lined plate and sprinkle with salt immediately while hot.
  6. Serve: Transfer dip to a serving bowl. Arrange crispy wonton chips around it on a platter or let people scoop directly. Serve immediately while hot and crispy.

Notes

Don’t overheat cream cheese—keep heat medium-low and stir constantly to avoid graininess. Use room temperature cream cheese for smoother melting. Fry wonton chips in small batches to maintain oil temperature. Season chips while hot for better salt adhesion. Dip can be made ahead and refrigerated for up to 4 days; flavors deepen overnight. Reheat gently on stovetop or microwave. Wonton chips are best eaten the day they’re made; re-crisp in a 350°F oven for 3-5 minutes if needed. For a lighter version, use reduced-fat cream cheese and light ranch dressing. For vegetarian option, substitute chicken with chickpeas or roasted cauliflower.

Nutrition

Keywords: buffalo chicken dip, creamy buffalo dip, wonton chips, game day appetizer, party dip, buffalo chicken, easy appetizer

Find it online: https://sparklespoon.com/creamy-buffalo-chicken-dip-with-crispy-wonton-chips/