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Cheesy Buffalo Chicken Dip

Big Mozz cheesy buffalo chicken dip in black pan. Blue cheese block, celery, and crackers on side

The best way to make friends at a party: bring the cheese dip. And if the party is just you wearing sweatpants watching the Super Bowl, well, you can be your own best friend.  

Here’s something that is extra-friendly about Big Mozz’s cheese dip: since we’re using the real-deal fresh mozzarella you made in our Mozzarella Making Class, it’s going to be tangy, super flavorful, and nearly lactose-free. Cool! We’re also going to use low-lactose ingredients (FYI, aged cheeses like cheddar have very little lactose), so get comfy and indulge away.  


  • 2 cups roasted or store-bought rotisserie chicken, shredded
  • 2 tbsp + 1 tbsp butter
  • 2 tbsp flour
  • 1/2 cup chicken stock
  • 1.5 cup fresh mozzarella, diced
  • 1.5 cup aged cheddar, shredded
  • ¼ cup Frank’s Redhot buffalo sauce
  • Fresh parsley or chives for garnish
  • Salt and pepper to taste


  1. In a skillet over medium-high heat, add 1 tbsp butter until it foams, and add your chicken. Let it brown for 3-5 minutes, scraping crispy bits from the bottom of the pan. Turn off the heat, add the buffalo sauce, and set aside in a bowl.  
  2. In a saucepan over medium heat, whisk together 2 tbsp melted butter and the flour, stirring constantly for 1-2 minutes. Slowly add in your chicken stock, whisking until you have a consistent slurry.  
  3. Turn the heat to low and add your cheese. Fold it all together until melted— Salt & pepper to taste.  
  4. Preheat your broiler.
  5. Add ½ of your cheese sauce to a lightly greased baking dish; add your middle layer of chicken, and then top with your remaining cheese sauce.  
  6. Broil until golden brown and bubbly. Garnish with parsley or chives.
  7. Pour yourself a Kansas City Ice Water and serve with chips or crispy veggies.