Buffalo Chicken Dip

Buffalo Chicken Dip

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This buffalo chicken dip recipe is a great dish for any party. The chillies, paprika and Knorr Chicken Stock Pot create a great flavour base, with cream cheese and Mozzarella for extra taste and texture.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 30 ml Stork Margarine
  • 2 Large red chillies, finely chopped
  • 15 ml Robertsons Paprika
  • 500 ml Cream
  • 1 Knorr Chicken Stock Pot
  • 200 ml Cream cheese
  • 50 g Grated Mozzarella
  • 100 g Grated Stilton or grated Cheddar cheese
  • 400 g Cooked chicken, shredded


  • Preheat oven to 180°C.
  • Heat the Stork Margarine in a large saucepan, Add the chillies and paprika and cook on medium heat for 3-4 minutes until the chillies start to soften. Add the cream and the Knorr Chicken Stock Pot. Bring to a gentle boil then simmer on low heat for 4-5 minutes, stirring constantly until the sauce starts to thicken and stock pot has melted.
  • Add the cream cheese, Mozzarella and Stilton (or Cheddar) and stir well. Add the shredded chicken and mix thoroughly. Pour into a baking dish and bake for 15-20 minutes until golden brown.
  • Top with some extra red chilli slices and herbs of your choice. Serve with crusty bread and sweet potato wedges.