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Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip4 @TheBeeroness

This needs to be made with an IPA.

The buffalo sauce (which has to be Franks, let’s just get that out of the way) needs a big kick to the face. The only beer up for that job is an IPA.

I made this with Ballast Point’s Sculpin, one of my favorite IPA’s on the planet, and as with so many great IPA’s, it’s made in California.

After all, we have Ballast Point’s SculpinRussian River’s PlinyBear Republic’s Racer 5Stone’s RuinationDrake’s Aroma Coma, and AleSmith IPA.

No offense to the rest of the world, but if you love your hops, the West Coast is a great place to be.
Buffalo Chicken Beer Cheese Dip @TheBeeroness

But maybe you don’t like hops. The mere thought making you want to wash your mouth out with a pale lager.

Before you decide, definitively, I dare you to have a blind IPA taste party.

Get a bottle of every beer on the above list (this will be much easier for my West Coast friends), pour them, taste them.

And don’t forget to invite me. I’ll bring the dip.

Buffalo Chicken Beer Cheese Dip via @TheBeeroness

Buffalo Chicken Beer Cheese Dip

Yield: 4-6 servings

Ingredients

  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce
  • 2/3 cup IPA beer
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Instructions

  1. Preheat oven to 350
  2. Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  3. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  4. Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  5. Bake until warm and cheese is bubbly, about 15 minutes.
  6. Remove from oven, sprinkle with blue cheese and serve warm with chips.
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Comments


Averie @ Averie Cooks January 3, 2013 um 1:21 am

That looks insanely good and I don’t even eat chicken! And I love how it just overflows onto your gorgeous cutting board. I need to recreate this!

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Jackie January 3, 2013 um 1:31 pm

You can totally leave out the chicken 🙂

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Nancy March 14, 2016 um 4:06 pm

I totally agree with you!

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Shannon S February 1, 2013 um 4:38 pm

I’m more impressed with your beer choices! We LOVE good IPA’s and craft beers! I’m definitely trying this recipe.

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Ann November 29, 2017 um 2:58 pm

Beautiful cutting boards at Whitten Hill Studio!

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Monika Riley December 9, 2017 um 7:25 am

Omg, I’ve made it and it’s amazing! Everyone was so impressed and it was super simple to make. Even if you make it without the chicken, it’s so tasty!

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Kristi @ Cherry Jasmine January 3, 2013 um 5:16 am

This looks delicious! I’m definitely trying this. Love the look of the dip, the pretzels and beer in the background – I can actually imagine myself tasting this!

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claire @ the realistic nutritionist January 3, 2013 um 6:18 am

I love that! Did you use the potato in this dip too?

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Jackie January 3, 2013 um 1:32 pm

No need, I made a huge amount and I’m pretty sure I ate most of it all by myself.

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Ashley – baker by nature January 3, 2013 um 6:54 am

Frank’s red hot sauce is a must in our house! Another "must try" recipe from you!

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katie January 3, 2013 um 7:16 am

Oh wow–this sounds fabulous. I make buffalo chicken dip but I think this takes it to a whole new level. Must make for superbowl!!!

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Ally’s Sweet & Savory Eats January 3, 2013 um 8:14 am

If you only knew how much I want some of that dip right now…

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Natalie @ The Devil Wears Parsley January 3, 2013 um 8:33 am

You may have just inspired me to have a beer tasting party this month! 😉

Soooo with you on the Frank’s. There’s just no other hot sauce that comes close.

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Erin @ The Spiffy Cookie January 3, 2013 um 8:40 am

The way it is oozing out of the bowl just makes me want it even more

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Meagan @ Scarletta Bakes January 3, 2013 um 8:41 am

I seriously want to bathe in this dip – between the cheese, buffalo chicken and beer, I just love everything that’s going on.

Seriously. Surf’s up. And I’m riding a tsunami of drool.

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dervla @ The Curator January 3, 2013 um 12:13 pm

I’d be inviting you to every party if you brought that dip. YUM!

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Bree {Skinny Mommy} January 3, 2013 um 1:17 pm

Are you kidding me?! I don’t think there could be a dip I would rather drool over than this one. YUM!

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Elise January 3, 2013 um 1:41 pm

Looks awesome, buffalo chicken dip is apparently my boyfriend’s new obsession. However neither of us love blue cheese… any recommendations for a substitution?
Also as a beer lover, you must visit Michigan and have some superior brews 🙂

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Jackie January 3, 2013 um 2:04 pm

Michigan has great breweries! Founders is one I want to visit. I’d say just leave the blue cheese off, It’ll still be great 🙂

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Gerry @ Foodness Gracious January 3, 2013 um 1:47 pm

I am going to "get rid" of your neighbor so I can pick up on your leftovers!! Franks is thee best sauce for buffalo, no question!

I’m in trouble if your neighbor disappears now, aren’t I?

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Jackie January 3, 2013 um 2:08 pm

I’m sure they wouldn’t mind if you just moved right in, they’re pretty nice 😉 You are welcome to my leftovers any time!

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Kiersten @ Oh My Veggies January 3, 2013 um 2:08 pm

Oh my god, this looks amazing. Anything that involves cheese and spilling over the edge of the bowl–YES!

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Cassie | Bake Your Day January 3, 2013 um 3:50 pm

I love hops and therefore, cannot wait to visit you and the west coast. I just hope you have some of this lying around for me when I get there. Dyyyyying.

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Katie @ Blonde Ambition January 3, 2013 um 5:17 pm

I like the idea of IPA with a spicy dip! Especially one that’s on the buffalo end of the spicy scale 🙂

I’m ashamed to admit I haven’t tried all those IPAs (what a bad Californian I am, I don’t think I’ve even seen Drake’s or AleSmith around here), but I think an IPA blind taste test would be so much fun!

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Kenyan J. January 3, 2013 um 10:24 pm

good god. I need this dip

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Nicole January 4, 2013 um 7:29 am

Ummm this looks ridiculously delicious!

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Kevin (Closet Cooking) January 4, 2013 um 8:13 am

This dip sounds so good!

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May January 4, 2013 um 7:35 pm

You are making me break my resolutions! I’m going to make this for my Super Bowl party. Keep up with the great job.

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Cyndi January 5, 2013 um 3:25 pm

Fabulous taste in IPA’s!! From a former CA girl who is loving beer in Portland. Can’t wait to try the dip sans chicken. Thanks for sharing and steering people right on their beer drinking

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Silka January 7, 2013 um 4:39 am

What the? These pictures look incredible! Wow. I… i just can’t stop looking at them… this dip must be cheese-heaven on earth!

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addie | culicurious January 7, 2013 um 11:38 am

So ooey gooey and delicious looking! I want! 🙂

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Megan {Country Cleaver} January 8, 2013 um 8:03 pm

Where is a needle and mainline when you need it?!?! GIMME. NOW!!

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Laurie {Simply Scratch} January 10, 2013 um 5:56 am

Amen on the Frank’s … a total must! This dip looks amazing Jackie!

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Janet January 10, 2013 um 10:33 am

Am making this for our beer/food pairing this weekend. Looks awesome

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Bev @ Bev Cooks January 11, 2013 um 6:07 am

I . . .I can’t . . . move. Or see, or think or do anything else. This MUST occur.

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JJ January 14, 2013 um 12:04 pm

Tried this yesterday for a day of football viewing. Followed the recipe precisely. Gotta say, I did not like it. At all. The shredded parmesan gave it a gritty texture & off-putting taste. And yes, I used "Shredded" parmesan & exactly 1.5 cups. But, I’ve been making a fantastic buffalo chicken dip for many years now, and I guess I’m just used to that one and anything else pales in comparison. Not sure if it’s cool to share my recipe here, but if anybody wants it, email me at JSJoyce(at)gmail(dot)com

JJ

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Jackie January 15, 2013 um 11:54 am

So sorry this didn’t work out for you, my guests and I really liked it. Did you puree it for 5 minutes? And then bake it? If you did their really shouldn’t be any "texture" from the parmesan left over, it should fully incorporate.

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Valerie @ From Valerie’s Kitchen January 14, 2013 um 3:43 pm

I already know how good this is…and it’s killing me!

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foxy roxy January 15, 2013 um 6:17 am

I loved this!! Such a hit! I did use 1/2 parmesan and 1/2 mozzarella and it turned out so good! Nothing left in the bowl, will be making it for my Super Bowl party.

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Jackie January 15, 2013 um 11:59 am

Thank you! Good tip! I’ll mention that in the directions 🙂

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nicole January 17, 2013 um 3:22 am

I love this! but I used mozzarella and parm and some cheddar. I like my cheese!

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Dana b January 26, 2013 um 4:45 pm

We are eating it now and it is amazing!!! I agree that the IPA makes the taste!! So delicious!

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Twin Tables January 28, 2013 um 6:42 pm

I seriously can’t look at the pictures of this dish. Every time I do, my mouth uncontrollably water. Holy Mary Mother of God I have to try this.

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Good Food Good Friends January 29, 2013 um 6:51 am

This looks so addictive. Love the blue cheese crumbles added to the top! Perfect for Sunday’s big game!

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Irene January 29, 2013 um 11:50 am

How many people does that recipe feed?

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Jackie January 31, 2013 um 1:55 pm

Depends on how much they eat! It’s a pretty good amount.

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Serena January 31, 2013 um 4:34 am

Only 3 chicken thighs to around 5 1/2 cups of cheese and liquid?

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Lia February 3, 2013 um 2:48 pm

Ohhhh Emmm Geee!

Just put this guy in the oven, and can already tell it’s going to be AH-Mazing! Thanks for all of the fabulous recipes… they especially come in handy for me lately. I’m pregnant with our first, and cooking with beer is a close second to enjoying one out of the bottle 😉

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Jackie February 3, 2013 um 4:12 pm

Congrats! I’m with you, if I can’t drink my beer, I’ll settle for eating it!

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Lia February 3, 2013 um 6:45 pm

Absolutely. And thank you! The dip was a HUGE success, and everyone loved it. Keep the "Beerecipes" comin'!

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Rachel February 4, 2013 um 8:05 am

I made this yesterday for a Super Bowl party and my friends all loved it! The only weird thing was that it took forever to bake/warm up. I made it in the morning, other than the baking part, and refrigerated it during the day while I was out. Later, I brought it to my friend’s place and baked it there. I had it in a corning ware dish. It took about 30 minutes before it was even warm. And hardly tasted the beer, but that might be because it baked for so long. Also, after 15 mins baking I took it out and crumbled on the blue cheese…then realized it was still not warm and returned it to the oven, so the blue cheese largely melted in. Bu,t it still tasted great and my friends raved about it! Thanks for posting the recipe! I intend to re-try this one, and can’t wait to try some of your others!

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Claire April 2, 2013 um 6:45 pm

How many people does this feed?

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Jackie April 2, 2013 um 9:42 pm

it depends on how much they eat! It’s a generous portion.

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j April 5, 2013 um 9:12 am

Can you use franks red hot buffalo sauce or does it have to be just franks red hot sauce?

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Jackie April 5, 2013 um 9:14 am

I think so!

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Colby May 13, 2013 um 8:52 am

Can this be done in a crockpot?

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Jackie May 13, 2013 um 9:48 am

I have no idea, but if you try it, let me know!

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Shauna May 17, 2013 um 7:33 am

I just wanted to say I made this last night for girls night and it was insanely good!! Everyone loved it and couldn’t get enough. Thanks for the great recipe.

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Beth July 22, 2013 um 5:50 pm

OMG!! I just found your blog and already have an insanely long list of must-try recipes, both food and beer!

Only bummer, is that I just lost 6 pounds, with a few more to go and all this yummy food doesn’t necessarily spell d-i-e-t!

Moderation must be the key here! Thanks for some awesome looking recipes!

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Jen October 22, 2013 um 10:25 am

Does it HAVE TO have to have IPA. What happens if you substitute it with a different kind of beer?

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Jackie October 22, 2013 um 12:03 pm

It really doesn’t have to be. I think it’s best but any beer will work. A lot of people just use a pilsner or pale lager.

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Eva Minnig December 30, 2013 um 6:08 am

Can’t wait to try this recipe! You had me at "IPA"! Ballast Point Sculpin is in our kegerator at the moment. It must be fate.

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Lori @ Foxes Love Lemons January 30, 2014 um 9:00 am

Hi Jackie! Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a dip recipe roundup today on Foxes Love Lemons. Have a great day!

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Meeghan June 10, 2014 um 1:58 pm

This looks amazing and I just pinned it for later~

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Kari June 19, 2014 um 8:13 pm

I made this in a crockpot. I had a few other things going on in my small oven, so I cooked the chicken first, then just dumped everything in the pot, put it on high for about an hour til everything was melted together, stirred it every once in a while, then bumped it down to low for another half hour, 45 min or so. It was FABULOUS!!!

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Gail August 4, 2014 um 10:44 am

thanks for posting this about the crock pot. I plan on making this for Beer:30 at my office and an oven is not an option.

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KJ January 24, 2015 um 11:19 am

Oh good to see about cooking it in a crockpot. I have mine in a little crockpot right now. I was wondering if I should put it on higher low at first. Did you put the blue cheese on top right away when you put it in the crock pot?

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Ashlynn July 12, 2014 um 10:48 am

i have made this dip twice already at it was a HUGE success! Can’t wait to make it again! it is a must have at a party! =)

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Lauren Plum September 13, 2014 um 5:17 am

This sounds wonderful! I am a terrible cook (I must admit). I may be a asking a silly question, but I need exact instructions when making something hehe. We are having a neighborhood beer tour and I wanted to make something in the crockpot. Would this recipe work in a crockpot? Thanks!

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Jackie September 14, 2014 um 2:54 pm

I’d make it and then put it in a crock pot on low instead of the oven. If it starts to dry out, just add a bit more beer.

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Janet Fazio December 10, 2014 um 2:18 pm

Well this has Super Bowl Party written all over it.

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Ryan T. January 10, 2015 um 4:38 pm

I think I got your website a few new visitors today. The guys at the fire station absolutely loved this. Addicting is what they all said about it…well other than give me the recipe. One guy changed his mind from 7 layer dip to this for tomorrow’s games at his house.

I loved it too, it came out perfect.

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Lisa G February 25, 2015 um 11:48 am

Making this for a Woman of Craft Beer meeting in Columbus Ohio. Our meeting tonight is to cook with beer and bring samples of the beer you used. Thanks for the recipe.

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Roz April 26, 2015 um 8:25 am

What if I made this with the IPA you suggested but wanted to serve with a different beer. What beer other than an IPA would be good to serve with this dish ?

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Lyuba@willcookforsmiles May 21, 2015 um 8:26 pm

I think I just swallowed my tongue! Wow!

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Risa September 25, 2016 um 1:26 pm

I made this and it was amazing. Thank you.

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Vickie April 19, 2017 um 7:54 am

This looks delicious! I’m definitely trying this 🙂

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Mark February 1, 2018 um 8:25 pm

I cut my teeth on Boulevard Pale Ale thirty years ago. I’ve subsequently lived and traveled throughout the Pacific NW and now consider myself a hop-head. My midwestern family doesn’t appreciate the hops at all but I’ll serve this cherished recipe to them this Super-bowl Sunday and they’ll devour it like they have for 3 years running. Thank you so much!

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Fiona Manon April 18, 2019 um 3:16 am

Quite interesting and creative recipe.
It looks tempting .
I would love to try this out.
Thanks for sharing !!
keep Posting !!

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Alisha Ross December 31, 2019 um 9:00 pm

this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time! 🙂

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Hannah Flack February 26, 2020 um 3:19 am

You are so talented and patient!! I’m sharing some of your treats tomorrow on my blog. Thanks so much for linking up to my Red, White, Blue & You Link Party! I always love everything you make!

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Ashley Jones September 7, 2021 um 10:01 pm

I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks.

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Holly Hooper October 27, 2021 um 12:11 am

Thanks for the tip on draining ground beef. That’s the part I hate about cooking bulk amounts of ground beef and I never thought of lining a bowl to catch the grease.

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