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Rosemary Pepper Cheese Blog

JK's Buffalo Chicken Dip

Cheesy, spicy, ooey, gooey Buffalo Chicken dip & chips...There is not much I love more than Buffalo Dip so I am so excited to be able to make one with one of my own jellies! (ALL THE YAYS) This dip is so easy, it's quick to pull together and you can control the heat level as you please! Now keep in mind you can make this recipe as gourmet or simple as you like and it will taste great - I've used leftover chicken & turkey, store bought rotisserie, and even those handy Sam's Club chicken in a can! (shhhh we won't tell!) So here'e the recipe for those of you who like it fast and furious (like c'est moi!) and I will follow up with the play by play.

Buffalo Chicken Dip Ingredients

  • 2 cups shredded cooked chicken

  • 1 (8 oz. pkg.) cream cheese, softened

  • 1/2 cup JK Hot Pepper Preserves (can use a bit more or less based on heat preferences)

  • 1/2 cup ranch or blue cheese Dressing (I prefer blue cheese!)

  • 1/2 cup crumbled blue cheese or your favorite shredded cheese ( again blue cheese for me!)

  • Chives or green onions to sprinkle on top if you're feeling fancy!


PREHEAT oven to 350°F.

COMBINE all ingredients and spoon into shallow 1-quart baking dish.

BAKE 20 minutes or until mixture is heated through and bubbly. Garnish with chopped green onions if desired.

SERVE with crackers and/or vegetables.

ADD a sprinkle of chopped chives or green onions on top now if you like.

OR CROCK POT: You can also use a crock pot for this recipe, (YAY!) heat on high for about an hour then turn down to low or warm. Mix well and garnish.

And we're off! So I am making this bare bones - cause eaaaaaaassy and last minute appetizers with things I have on hand are my favorite! I keep a stack of canned chicken in my pantry at ALL times. You really can't beat this life saver for soups and in this case dip. The thing I keep in mind when using canned anything is as long as it is surrounded by strong flavors and not the star it's fine, I personally wouldn't enjoy canned chicken salad - but that's a whole nother topic. I also used store brand blue crumbled blue cheese - no need to break the bank here, it's usually quite good and made by the same companies with store labels anyways. One thing I do recommend with blue cheese dressing is always buy refrigerated versions (in produce near the lettuce usually), because anything sitting on a room temp shelf is just well... crap. Excuse my french, but blue cheese dressing is supposed to have BLUE CHEESE in it... that stuff on the shelf has preservatives and goodness know what else, but not real blue cheese. Next we have cream cheese, I haven't personally made this recipe with a reduced calorie version but I bet you can. I just keep cases of this stuff in my shop fridge for shows and demos so full tilt it is! Finally our JK Hot Pepper Preserves, and why use it over a hot sauce. Here's why: the pepper preserves are chock full of just that - peppers - you can see and taste them in the dip. I like texture. I prefer contrast in textures in dips and food. This adds a layer of heat and then also the depth of texture with bites of pepper reminding me of pimento cheese - which gives me an idea... oooooo lightbulb! Coming soon will HAVE to be a pimento cheese made with JK's HPP! yum!

Ok, stay on topic Jennifer... Let's start by preheating your oven 350 and make sure your cream cheese is softened. If so, let's dump it all in a bowl! If you don't have time to soften your cream cheese? No worries, just microwave the cream cheese in your mixing bowl for about 15-30 seconds (depending on your microwave) until it softens up a bit.

Ok, now push up those sleeves...annnd STIR!!! One note about how much or little Hot Pepper Preserves that you decide to use. The portion suggested in the recipe is a crowd pleasing heat level. If you and your crew like everything HOT HOT HOT then by all means add more!

After it's all mixed, feel free to taste for heat level and add more Hot Pepper Preserves here if you like. Pour in your baking dish, spreading it out evenly and let's get cooking! About 20 minutes until bubbly and you see some browning on top is perfect.

And yummmm! Being indulgent? Serve with Frito scoops. Being good? Opt for carrots and celery - they are both really good! So dig in while it's hot! It's delish! It reheats great too!

If you would like to order some Hot Pepper Preserves, it is sold at select stores or you can click the Amazon link just below. A little more info about our Hot Pepper Preserves... When I decided I wanted to make some low sugar options it was for me. I had some health issues and I needed some low sugar spicy goodness in my life. The results exceeded my expectations, I LOVE this flavor. This has truly become my favorite. We reduced the sugar from my original Hot Confetti flavor by 1/7th - which is insane! We used a special orange peel pectin that allows the peppers to still take on a jell like state without being full on sugary "jelly". It is still all natural with no preservatives or food coloring. I will also note it has a different texture than our traditional jellies, so think chutney or thick preserves. It's just so chock full of peppers! The amazing thing is when you reduce the sugar the heat flavor really shines. I hope you will give it a try and enjoy it as much as I do! As a bonus, if you're munching on this version you never get that blargh over sugared feeling you can get from other versions if you are a calorie counter. Mind you we all like to indulge now and then, me included, I have just found this is my go to more often! ~ Jennifer

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