Buffalo Chicken Dip

I don’t know about you, but we love APPETIZERS!

Especially dips!

We’ve got one kid with a bit of a dairy intolerance – tummy aches. That mostly eliminates dips made with cream cheese.

But don’t worry! There are plenty of dips you can make without using cream cheese! The kids absolutely love artichoke dip! And Scott & I love a spicy buffalo chicken dip made with sauteed onions & mushrooms with leftover chopped chicken.


  • 3 tbsp bacon grease or other cooking oil
  • 2 cups cooked shredded or chopped chicken
  • 1/2 yellow or white onion, diced
  • 10 mushrooms, diced
  • 2 tbsp flour
  • 2 tbsp sour cream, lactose free, if needed
  • 1/2 cup hot sauce (Frank’s or Sriracha)
  • salt & pepper
  • 2 cups grated cheddar cheese


Preheat the oven to 375F.

Heat a large skillet over medium high heat with bacon grease in the pan.

Add onions and mushrooms and saute until softened, 5 to 10 minutes. Add cooked chicken to pan and season with salt and pepper.

Sprinkle 2 tbsp of flour over the mixture and stir in. Stir in the sour cream and hot sauce and mix completely.

Mix in 3/4 of the cheddar cheese, leaving a small amount to sprinkle on the top.

Transfer the mixture to a small glass casserole dish. Sprinkle remainder of cheese on top.

Bake in oven until bubbly and hot, approximately 15 minutes.

Serve with celery sticks, carrot sticks, crackers, and tortilla chips.

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