I am currently completely obsessed with buffalo sauce and can’t seem to stop making it for love nor money. Not that anyone has actually tried to stop me making it you understand, just that I’m churning it out like there’s no tomorrow. I’m eating at least two batches a week, smothered on top of pretty much everything I eat. It’s actually pretty simple to make and you probably have all the ingredients at home, especially if you collect all those pizza hot sauces like I do and never know what to do with them. My favourite way to use this sauce is in this cramazing dip, which is actually very fortunate since it’s Super bowl time and it’s the perfect thing to bring to a pot luck. I have made this dip for a pot luck event twice now, and it’s always been the first thing to be eaten, everyone seems to go crazy for it, though it’s not surprising as who could could resist copious amounts of melted cheese and buffalo sauce!


To go with it I made home made tortilla chips, which are 1000 times better than bought and not at all difficult to make. Surprisingly enough you make them from tortillas. If you buy a big pack from Costco you can make them for pennies, just cut them into sixths and fry in batches in soy bean oil. They taste so good and are perfect for this lovely hot dip.



200g of cream cheese

6 tablespoons of sour cream

6 tablespoons of mayonnaise

2 tablespoons of garlic powder

4 spring onions

1 small bunch of parsley

1 cup of shredded chicken (1-2 breasts)

1 cup of grated cheddar

Buffalo sauce 

4 tablespoons of butter

8-10 tablespoons of hot sauce

4 tablespoons of sugar

4 tablespoons of vinegar

2 teaspoons of onion powder

2 teaspoons of  Worcestershire sauce

1 large pinch of salt & pepper


400ml of soy bean oil for frying

10 6 inch flour tortillas



1. To make the buffalo sauce, melt the butter in a small saucepan over a low heat then add the hot sauce, salt, sugar, vinegar, garlic power, and Worcestershire sauce and stir until combined. Cook for another minute or two until the sauce comes together. Then take off the heat and allow to cool. You can keep this sauce for at least a week in the fridge if you can resist it for that long.

2. To make the dip put the cream cheese, 1/2 of the grated cheese, sour cream, mayonnaise, shredded chicken, green onions, garlic powder, parsley and buffalo sauce into a bowl and mix together until combined. Put the dip in an oven proof dish and top with the second half of the cheese. Then bake in the oven at 190 degrees Celsius for 20 minutes until the dip is nice and hot and the cheese melted and golden brown. While the dip is cooking you can make the tortilla chips.

3. To make the chips, heat the oil to medium and cut the tortillas into sixths. Fry in small batches for a minute or so on each side until golden brown. Strain to remove excess oil and sprinkle with salt. Voilà the best dip and home made chips ever!




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