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Buffalo-Style Chicken Chili Dip

Longing for that Buffalo wing thing without the bones? This do-ahead dip freezes well in individual containers, so you can pull them out when you want to spread a little cheer. —Brenda Calandrillo, Mahwah, New Jersey
  • Total Time
    Prep: 30 min. Cook: 30 min.
  • Makes
    11 cups


  • 3 celery ribs, finely chopped
  • 1 large onion, chopped
  • 1 large carrot, finely chopped
  • 5 garlic cloves, minced
  • 2 tablespoons butter
  • 2 pounds ground chicken
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/4 cup Louisiana-style hot sauce
  • 3 teaspoons smoked paprika
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Crumbled blue cheese, optional
  • Celery stalks and tortilla chips


  • In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.
  • Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.
  • Serve desired amount of dip; if desired, sprinkle with cheese. Serve with celery and chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
  • To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. If desired, sprinkle with cheese. Serve with celery and chips.
Nutrition Facts
1/4 cup (calculated without cheese and chips): 64 calories, 3g fat (1g saturated fat), 15mg cholesterol, 192mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 5g protein.

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  • Sabrina
    Sep 12, 2017

    I have made this several times and it is always delicious. I normally use ground turkey in place of the chicken, because it is easier to find, but I have also made this with shredded chicken breast. We have it as a meal, with Scoops. We have also shared it with company and everyone has loved it and requested it again.The smoked paprika really makes a difference, as opposed to regular paprika from the grocery store. I buy the smoked online and it lasts a long time. If I don't have that, I have used ground chipotle and it was also delicious, but hotter.

  • jaysherwood
    Dec 16, 2013

    We liked it. It is not a thick dip.

  • jmeyers
    Dec 5, 2012

    No comment left

  • hhthurgood
    Feb 20, 2012

    Tons of work and not good enough to share with company

  • breleecal
    Jan 27, 2012

    WOW! Great for dinner, too. Freeze a few family portions for those cold nights.

  • Marianne
    Jan 21, 2012

    No comment left