This Buffalo Chicken Dip Is Extra Creamy (2024)

FAQs

What if buffalo chicken dip is too thick? ›

But if you prefer an even thicker dip, feel free to add an extra ounce or two of cream cheese. Alternatively, if it's too thick, add milk—1 tablespoon at a time—until you reach a spoonable consistency.

Add dairy. Dairy is great at counteracting spiciness and can add a nice cooling effect. You can add milk, sour cream, or even a dollop of plain yogurt over each serving, but beware of adding and then cooking the dairy over higher heat, as it may curdle.

Buffalo Chicken Dip Tips

Use all-white meat chicken. This will cut down on the amount of grease in your dip. Use freshly shredded cheese (or a pre-shredded brand with cream cheese in the mix like Krafts Creamy Melt cheese).

Buffalo chicken dip can be runny if you use a reduced fat cream cheese. It can also be runny if you use too much ranch dressing or not enough chicken. You can thicken the dip by adding more shredded chicken, or even more cubes of full fat cream cheese or even more shredded cheddar cheese.

Try adding a cornstarch slurry.

Mix together equal parts cold water and cornstarch, whisking the mixture to create a slurry. Make sure the slurry is completely combined to prevent lumps in your cream sauce.

Some popular starch-based thickeners include all-purpose flour, cornstarch, tapioca flour, and arrowroot powder. Cashews: When ground in the blender, cashews transform into a thick and creamy paste that adds body and richness to Buffalo sauce.

If you like heat, you're familiar with capsaicin. You also probably know that water doesn't help, but milk does. If you can't or won't do milk, other fatty ingredients like broth, olive oil, or butter will do the trick. Also, sugar will cut the heat pretty reliably.

Buffalo sauce in its most simple form is made by combining butter with hot sauce, so to tone down the heat, you can simply add more butter. If you're open to making a slightly sweeter buffalo sauce, adding honey or agave could be a good option as well to neutralize some of the spiciness.

Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn. Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream.

If the texture of the dip has changed, and the dip has started to separate or appear lumpy, it might be a sign that the dip has gone bad. Another way to find out if the buffalo chicken dip is bad is to give it a quick smell and taste. If the dip tastes or smells off-putting, it is a clear sign it has gone bad.

How to thicken up buffalo dip? ›

There is likely too much liquid in your dip. Whether you added more Ranch dressing or hot sauce or both, there is probably too much. HOW DO YOU THICKEN BUFFALO CHICKEN DIP? You can thicken your buffalo chicken dip by adding more chicken or more cream cheese.

How do you thicken Buffalo Chicken Dip? You can try adding more cream cheese, but the fastest way is to make a slurry of cornstarch and stir it in slowly until the mixture thickens up.

The secret is to cook the buffalo chicken dip on low for 3 to 4 hours. Turning up the heat will obviously cook your dip faster, but will most often result in the oils from the hot sauce and cheese separating resulting in the grease.

The dip can be served cold or, if preferred, baked till hot in a shallow casserole dish. For dipping, offer corn chips, ideally with low salt. Place cream cheese, unwrapped, in a large mixing bowl to warm and soften. With wooden spoon or firm spatula, mix cream cheese well till soft.

If you have leftover Buffalo Chicken Dip, you can store in an airtight container for up to 3 days in the refrigerator.

Why is my buffalo chicken dip runny? If your dip is runny, it usually indicates you didn't use enough chicken or added too much buffalo sauce or ranch. Using low-fat cream cheese will also give you runny results which is why the full-fat type is best.

If you're into a thinner dip, add the 1 1/2 cups to start out with, and after all the cheese is incorporated, if it's still too thick for you, slowly stir in another 1/4 cup (or more) of cream until it's thin enough for you.

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

If the sauce separates and becomes “chunky”, it's just from the butter hardening. All it takes is a minute in the microwave to soften that butter and make a smooth sauce again.