Can You Handle The Heat? Mexican Chicken Dip

Get ready for the ultimate game day appetizer! This Mexican Buffalo Chicken Dip combines shredded rotisserie chicken, spicy hot sauce, cream cheese, sour cream, melted cheddar, Monterey Jack, salsa, and Malcom’s Grande Gringo seasoning for a dip that’s bold, cheesy, and packed with flavor.
Baked until bubbly and topped with extra cheese and olives, this dip is perfect with Fritos Scoops or tortilla chips. Whether it’s football season, a tailgate party, or a family get-together, this easy buffalo chicken dip will have everyone coming back for more!

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Mexican Buffalo Chicken Dip

Ingredients

½ rotisserie chicken, shredded

6 oz hot sauce

2 blocks cream cheese, softened

4 oz Monterey Jack cheese, shredded

4 oz cheddar cheese, shredded

2 Tbsp sour cream

15.5 oz salsa

4 oz Monterey Jack cheese, shredded (for topping)

4 oz cheddar cheese, shredded (for topping)

Sliced olives, to taste

Fritos Scoops, for serving

Malcom’s Grande Gringo seasoning, to taste

Optional: extra shredded cheese for topping

Instructions

In a skillet or baking dish, combine the shredded chicken, hot sauce, softened cream cheese, sour cream, salsa, and 4 oz each of Monterey Jack and cheddar. Stir until creamy and heated through.

Sprinkle the top with the remaining Monterey Jack and cheddar, then scatter sliced olives over the cheese.

Bake at 325°F (165°C) for 20–25 minutes, or until the cheese is fully melted and bubbly.

Serve hot with Fritos Scoops and enjoy!


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