DIFFICULTY LEVEL:
Medium
SERVES:
50
COURSE:
Appetizer
CUISINE:
American
DIFFICULTY LEVEL:
Medium
SERVES:
50
COURSE:
Appetizer
CUISINE:
American
Buffalo Cheese Cake Dip
Buffalo Cheese Cake Dip is a bold twist on the classic cheesecake! This savory version features a creamy blend of cream cheese, mayonnaise, and buffalo sauce, combined with shredded chicken and a medley of spices. Baked to perfection with a nacho chip crust, it's topped with sour cream and garnished with green onions, black olives, diced tomatoes, and corn kernels. Perfect for game days, parties, or any occasion that calls for a flavorful appetizer.
Buffalo Cheese Cake Dip
Buffalo Cheese Cake Dip is a bold twist on the classic cheesecake! This savory version features a creamy blend of cream cheese, mayonnaise, and buffalo sauce, combined with shredded chicken and a medley of spices. Baked to perfection with a nacho chip crust, it's topped with sour cream and garnished with green onions, black olives, diced tomatoes, and corn kernels. Perfect for game days, parties, or any occasion that calls for a flavorful appetizer.
Prep Time:
40 minutes
Cook Time:
80 minutes
Total Time:
2 hours
Difficulty Level:
Medium
Serves:
50
Course:
Appetizer
Cuisine:
American
INGREDIENTS
2 cups crushed nacho tortilla chips
1 stick butter, melted
3 (8 oz.) package cream cheese, softened
1/2 cup mayonnaise
2 tbsp. gorund cumin
1/4 cup all purpose flour
2 (10 oz.) cans chicken in water, drained and shredded
1/2 cup your preferred buffalo sauce
4 eggs, lightly beaten
2 cups shredded mexican cheese blend
1 cup sliced green onions
1 (8 oz.) container sour cream
Garnishes: small sliced black olives, diced tomatoes, corn kernels
INGREDIENTS
2 cups crushed nacho tortilla chips
1 stick butter, melted
3 (8 oz.) package cream cheese, softened
1/2 cup mayonnaise
2 tbsp. gorund cumin
1/4 cup all purpose flour
2 (10 oz.) cans chicken in water, drained and shredded
1/2 cup your preferred buffalo sauce
4 eggs, lightly beaten
2 cups shredded mexican cheese blend
1 cup sliced green onions
1 (8 oz.) container sour cream
Garnishes: small sliced black olives, diced tomatoes, corn kernels
INSTRUCTIONS
Preheat oven to 325F. Blend tortilla chips and butter. Press in a greased 9” spring form pan. Mix cream cheese, mayonnaise, cumin, buffalo sauce and flour until smooth. Add chicken, eggs and cheese. Beat on low speed until well mixed. Pour over crust and spread evenly, Place on baking sheet. Bake for 60 to 70 minutes until center is set. Spread sour cream evenly on top and bake an additional 10 minutes. Place in refrigerator for a minimum of 8 hours. Place on platter. Top with garnishes. Tip: Serve with nacho tortilla chips, corn chips or crackers
ESTIMATED NUTRITIONAL VALUES
Calories ~4,000 kcal
Protein ~200 g
Total Fat ~280 g
Saturated Fat ~140 g
Carbohydrates ~220 g
Sugar ~15 g
Fiber ~30 g
Cholesterol ~1,200 mg
Sodium ~4,500 mg
INSTRUCTIONS
Preheat oven to 325F. Blend tortilla chips and butter. Press in a greased 9” spring form pan. Mix cream cheese, mayonnaise, cumin, buffalo sauce and flour until smooth. Add chicken, eggs and cheese. Beat on low speed until well mixed. Pour over crust and spread evenly, Place on baking sheet. Bake for 60 to 70 minutes until center is set. Spread sour cream evenly on top and bake an additional 10 minutes. Place in refrigerator for a minimum of 8 hours. Place on platter. Top with garnishes. Tip: Serve with nacho tortilla chips, corn chips or crackers
Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.
ESTIMATED NUTRITIONAL VALUES
Calories ~4,000 kcal
Protein ~200 g
Total Fat ~280 g
Saturated Fat ~140 g
Carbohydrates ~220 g
Sugar ~15 g
Fiber ~30 g
Cholesterol ~1,200 mg
Sodium ~4,500 mg