Pickley Buffalo Chicken Dip 

This Pickley Buffalo Chicken Dip puts a tangy twist on the classic with the addition of dill pickle juice and dried dill. Spicy, creamy, and full of flavor, it’s made with rotisserie chicken, sharp cheddar, and hot sauce—perfect for game night, parties, or anytime snacking with chips or mini pickles on the side.

Ingredients

• 1 (8 oz) package cream cheese, softened
  
  

• 1/2 cup mayo
  
  

• 2 to 3 cups finely diced cooked chicken (rotisserie breast preferred)
  
  

• 5 oz Frank’s Red Hot Sauce
  
  

• 2 tablespoons dill pickle juice
  
  

• 3 to 4 cups sharp cheddar cheese, shredded
  
  

• 1/2 teaspoon onion powder
  
  

• 1/2 teaspoon dried dill
  
  

• Black pepper, to taste
  
  

• 1 jar mini dill pickles (cornichons)
  
  

Directions

1. Finely dice the cooked chicken and place it in a large mixing bowl.
   
   

2. Add hot sauce, pickle juice, dill, onion powder, and black pepper. Stir to combine.
   
   

3. Cut cream cheese into small cubes. Add cream cheese and mayo to the chicken mixture and mix well.
   
   

4. Add most of the shredded cheddar cheese to the mixture and stir to incorporate.
   
   

5. Transfer the mixture into a 9-inch square or pie pan and top with the remaining cheese.
   
   

6. Cover with foil and bake at 375°F (190°C) for about 20 minutes.
   
   

7. Uncover and bake until the top is bubbly and golden brown.
   
   

8. Serve with finely diced pickles on top or mini pickles on the side.
   
   

Nutritional Value by Grams (approximate per serving)

• Calories: 310 kcal
  
  

• Protein: 18 g
  
  

• Fat: 24 g
  
  

• Saturated Fat: 10 g
  
  

• Carbohydrates: 4 g
  
  

• Sugar: 1 g
  
  

• Sodium: 850 mg
  
  

• Fiber: 0.5 g