Buffalo Chicken Dip with Smoky Paprika & Crispy Beef Bacon
This Buffalo Chicken Dip takes creamy, tangy, and spicy to the next level with smoked paprika and crispy beef bacon. It’s the ultimate comfort dish for game day, parties, or lazy Sunday snacking.
Equipment
- Oven
- 8x8 Baking Dish or Cast Iron Skillet
- Mixing Bowl
Ingredients
Dip Base
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup Frank’s RedHot Buffalo Sauce
- 1/2 tsp smoked paprika
Cheese & Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese divided
- 4 slices beef bacon cooked until crispy and crumbled
- chopped chives optional garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8x8 baking dish or cast iron skillet.
- Soften the cream cheese in the microwave for 15–20 seconds if needed.
- In a large bowl, combine cream cheese, sour cream, buffalo sauce, and smoked paprika. Stir until smooth.
- Fold in shredded chicken, cheddar, and half of the mozzarella. Mix gently.
- Spread mixture into baking dish. Sprinkle remaining mozzarella on top.
- Top with crispy beef bacon. Bake uncovered for 20–25 minutes until bubbly and golden.
- Let rest 5 minutes. Garnish with chives and serve warm with chips or veggies.
Notes
- Make-ahead friendly, just mix and refrigerate until ready to bake.
- Try adding a splash of ranch or blue cheese dressing for extra creaminess.
- Stove top and slow cooker methods work great too!