Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip4 @TheBeeroness

This needs to be made with an IPA.

The buffalo sauce (which has to be Franks, let’s just get that out of the way) needs a big kick to the face. The only beer up for that job is an IPA.

I made this with Ballast Point’s Sculpin, one of my favorite IPA’s on the planet, and as with so many great IPA’s, it’s made in California. After all, we have Ballast Point’s SculpinRussian River’s PlinyBear Republic’s Racer 5Stone’s RuinationDrake’s Aroma Coma, and AleSmith IPA.

No offense to the rest of the world, but if you love your hops, the West Coast is a great place to be.
Buffalo Chicken Beer Cheese Dip @TheBeeroness

But maybe you don’t like hops. And the though makes you want to wash your mouth out with a lager.

Before you decide, definitively, I dare you to have a blind IPA taste party.

Get a bottle of every beer on the above list (this will be much easier for my West Coast friends), pour them, taste them.

And don’t forget to invite me. I’ll bring the dip.

Buffalo Chicken Beer Cheese Dip

Yield: 4-6 servings

Ingredients

  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce
  • 2/3 cup IPA beer
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Instructions

  1. Preheat oven to 350
  2. Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  3. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  4. Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  5. Bake until warm and cheese is bubbly, about 15 minutes.
  6. Remove from oven, sprinkle with blue cheese and serve warm with chips.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thebeeroness.com/2013/01/03/buffalo-chicken-beer-cheese-dip/

I use this food processor. I love it, I’ve used it several times a week for years and it’s still going strong. (affiliate link) 
Buffalo Chicken Beer Cheese Dip via @TheBeeroness

Join me: FacebookTwitter

96 thoughts on “Buffalo Chicken Beer Cheese Dip

    1. I’m more impressed with your beer choices! We LOVE good IPA’s and craft beers! I’m definitely trying this recipe.

  1. Looks awesome, buffalo chicken dip is apparently my boyfriend’s new obsession. However neither of us love blue cheese… any recommendations for a substitution?
    Also as a beer lover, you must visit Michigan and have some superior brews :)

    1. Michigan has great breweries! Founders is one I want to visit. I’d say just leave the blue cheese off, It’ll still be great :)

  2. I am going to “get rid” of your neighbor so I can pick up on your leftovers!! Franks is thee best sauce for buffalo, no question!

    I’m in trouble if your neighbor disappears now, aren’t I?

    1. I’m sure they wouldn’t mind if you just moved right in, they’re pretty nice ;) You are welcome to my leftovers any time!

  3. I like the idea of IPA with a spicy dip! Especially one that’s on the buffalo end of the spicy scale :)

    I’m ashamed to admit I haven’t tried all those IPAs (what a bad Californian I am, I don’t think I’ve even seen Drake’s or AleSmith around here), but I think an IPA blind taste test would be so much fun!

  4. Fabulous taste in IPA’s!! From a former CA girl who is loving beer in Portland. Can’t wait to try the dip sans chicken. Thanks for sharing and steering people right on their beer drinking

  5. Tried this yesterday for a day of football viewing. Followed the recipe precisely. Gotta say, I did not like it. At all. The shredded parmesan gave it a gritty texture & off-putting taste. And yes, I used “Shredded” parmesan & exactly 1.5 cups. But, I’ve been making a fantastic buffalo chicken dip for many years now, and I guess I’m just used to that one and anything else pales in comparison. Not sure if it’s cool to share my recipe here, but if anybody wants it, email me at JSJoyce(at)gmail(dot)com

    JJ

    1. So sorry this didn’t work out for you, my guests and I really liked it. Did you puree it for 5 minutes? And then bake it? If you did their really shouldn’t be any “texture” from the parmesan left over, it should fully incorporate.

  6. I loved this!! Such a hit! I did use 1/2 parmesan and 1/2 mozzarella and it turned out so good! Nothing left in the bowl, will be making it for my Super Bowl party.

  7. Pingback: Dinnertime
  8. Ohhhh Emmm Geee!

    Just put this guy in the oven, and can already tell it’s going to be AH-Mazing! Thanks for all of the fabulous recipes… they especially come in handy for me lately. I’m pregnant with our first, and cooking with beer is a close second to enjoying one out of the bottle ;)

  9. I made this yesterday for a Super Bowl party and my friends all loved it! The only weird thing was that it took forever to bake/warm up. I made it in the morning, other than the baking part, and refrigerated it during the day while I was out. Later, I brought it to my friend’s place and baked it there. I had it in a corning ware dish. It took about 30 minutes before it was even warm. And hardly tasted the beer, but that might be because it baked for so long. Also, after 15 mins baking I took it out and crumbled on the blue cheese…then realized it was still not warm and returned it to the oven, so the blue cheese largely melted in. Bu,t it still tasted great and my friends raved about it! Thanks for posting the recipe! I intend to re-try this one, and can’t wait to try some of your others!

  10. I just wanted to say I made this last night for girls night and it was insanely good!! Everyone loved it and couldn’t get enough. Thanks for the great recipe.

  11. OMG!! I just found your blog and already have an insanely long list of must-try recipes, both food and beer!

    Only bummer, is that I just lost 6 pounds, with a few more to go and all this yummy food doesn’t necessarily spell d-i-e-t!

    Moderation must be the key here! Thanks for some awesome looking recipes!

    1. It really doesn’t have to be. I think it’s best but any beer will work. A lot of people just use a pilsner or pale lager.

  12. Can’t wait to try this recipe! You had me at “IPA”! Ballast Point Sculpin is in our kegerator at the moment. It must be fate.

  13. Pingback: Quick Pretzel Bites with Bacon Buffalo Beer Cheese Dip
  14. I made this in a crockpot. I had a few other things going on in my small oven, so I cooked the chicken first, then just dumped everything in the pot, put it on high for about an hour til everything was melted together, stirred it every once in a while, then bumped it down to low for another half hour, 45 min or so. It was FABULOUS!!!

    1. thanks for posting this about the crock pot. I plan on making this for Beer:30 at my office and an oven is not an option.

    2. Oh good to see about cooking it in a crockpot. I have mine in a little crockpot right now. I was wondering if I should put it on higher low at first. Did you put the blue cheese on top right away when you put it in the crock pot?

  15. i have made this dip twice already at it was a HUGE success! Can’t wait to make it again! it is a must have at a party! =)

  16. This sounds wonderful! I am a terrible cook (I must admit). I may be a asking a silly question, but I need exact instructions when making something hehe. We are having a neighborhood beer tour and I wanted to make something in the crockpot. Would this recipe work in a crockpot? Thanks!

  17. I think I got your website a few new visitors today. The guys at the fire station absolutely loved this. Addicting is what they all said about it…well other than give me the recipe. One guy changed his mind from 7 layer dip to this for tomorrow’s games at his house.

    I loved it too, it came out perfect.

  18. Making this for a Woman of Craft Beer meeting in Columbus Ohio. Our meeting tonight is to cook with beer and bring samples of the beer you used. Thanks for the recipe.

  19. What if I made this with the IPA you suggested but wanted to serve with a different beer. What beer other than an IPA would be good to serve with this dish ?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>