Homemade Air Fryer Buffalo Chicken Dip That's a Game Changer
This Homemade Air Fryer Buffalo Chicken Dip combines tender shredded chicken and tangy buffalo sauce for a crowd-pleasing appetizer.
Equipment
- Air fryer
- - Mixing bowl
- - Baking dish
- - Aluminum foil
Ingredients
For the Dip Base
- 2.5 cups Shredded Chicken Can use rotisserie, leftover cooked chicken, or poached chicken breasts.
- 4 oz Cream Cheese Ensure softened to room temperature.
- 1/3 cup Sour Cream
For the Cheese
- 2 cups Pepper Jack Cheese Look for a melting favorite like Cabot.
For the Spice Blend
- 3/4 cup Hot Sauce Frank's RedHot is a classic choice.
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Dill
- 1/4 tsp Cayenne Pepper
For the Garnish
- Chives Finely snipped for garnish.
Instructions
Instructions
- In a medium bowl, combine the softened cream cheese and sour cream until the mixture is smooth and creamy.
- Mix in the spices—paprika, onion powder, garlic powder, black pepper, dill, and cayenne pepper.
- Gently fold your shredded chicken and hot sauce into the creamy mixture.
- If you'd like, microwave the mixture for 30 seconds to warm it slightly before air frying.
- Spoon the mixture into an air fryer-safe baking dish and cover it tightly with aluminum foil.
- Set your air fryer to 400°F and cook for 20-25 minutes.
- Carefully remove the foil, sprinkle the remaining cheese on top, and return it to the air fryer uncovered for an additional 2-3 minutes.
- Sprinkle finely snipped chives on top and let the dip rest for 1-2 minutes before serving warm.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 2 months.