Creamy, spicy, tangy, cheesy! This Buffalo turkey dip is the perfect way to use up leftover Thanksgiving turkey and turn it into a perfect appetizer for game day (or any day, really).
A creamy, fiery Buffalo turkey dip that’s perfect for game day or using up leftover turkey.
If you still have leftover Turkey after Thanksgiving, and you simply can’t stomach yet another Thanksgiving sandwich, try this turkey buffalo dip. It delivers the same creamy, spicy flavor as Buffalo chicken dip, but it helps you get through your Thanksgiving leftovers even faster. What’s not to love? Plus, it’s the perfect appetizer for the football Sunday immediately following Thanksgiving. It’s the ideal way to repurpose leftover Thanksgiving turkey without it feeling like leftovers.
I’ll eat Frank’s RedHot on anything, so when I was swimming in leftover turkey and saw a big jar of Frank’s right next to my even bigger tub of turkey, I knew what had to be done. This dip combines cream cheese, sour cream, shredded cheese, and a few herbs and aromatics to make a rich, flavorful post-Thanksgiving appetizer.
Serve this decadent dip with crostini or tortilla chips or with a pile of celery sticks on the side. It’s an easy, make-ahead-friendly recipe that’ll be gone in a flash.
What you need
Turkey: Use cooked, shredded turkey. Leftover Thanksgiving turkey works perfectly. Naturally, you can make this with leftover, shredded chicken, too. I recommend using a mix of breast meat and dark meat, but you can make this with all breast meat, too. I don’t recommend using all dark meat for this, as it might be a little too oily.
Creamy base: Use a mix of cream cheese and sour cream for a rich, velvety base.
Buffalo sauce: Frank’s RedHot Original Hot Sauce delivers that classic spicy, tangy Buffalo flavor. Stick with the original cayenne hot sauce for this recipe.
Aromatics and seasonings: I use lots of minced scallions, dry chives, garlic powder, onion powder, and dill to give the dip extra aroma. You can also use a scoop of powdered ranch seasoning.
Shredded cheese: I use freshly grated sharp cheddar cheese and a spicy cheese. For this, I added lots of extra heat with habanero cheese, but you can use your favorite pepper jack cheese or use just sharp cheddar and no spicy cheese at all.
For serving: Crostini, tortilla chips, or celery sticks are all great options.
How to make it
Step 1:
Preheat the oven to 350ºF and grease a 9×13 baking dish.
Step 2:
Whisk (or use an electric hand mixer) to blend the cream cheese, sour cream, and Buffalo sauce until smooth.
Step 3:
Add scallions (reserve a pinch), herbs, and seasonings; mix to combine.
Step 4:
Fold in the shredded turkey, half the pepper jack, and half the cheddar. Season to taste.
Step 5:
Spread the mixture into the baking dish and top with the remaining cheese.
Step 6:
Bake for 30 minutes and then broil for 2 to 3 minutes until browned and bubbly.
Step 7:
Let stand for 5 minutes, top with reserved scallions, and serve with crostini or chips.
FAQ
Can I make this dip ahead of time?
Absolutely! Assemble the dip up to the baking step, cover, and refrigerate for up to 24 hours. Add an extra 5 to 10 minutes to the bake time if baking straight from the fridge.
Can I freeze Buffalo turkey dip?
You can freeze it before baking. Assemble, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake following the same directions.
Can I use chicken instead of turkey?
Definitely! Leftover chicken or a store-bought rotisserie chicken works perfectly for this recipe.
Is this dip spicy?
I used a habanero cheese, so it was definitely on the spicier side. Frank’s RedHot also gives it a decent kick. For less spice, reduce the sauce slightly and replace the spicy cheese with more grated cheddar; for more spice, add extra hot sauce or a shake of cayenne powder.
What can I serve with Buffalo turkey dip?
Crostini, tortilla chips, celery sticks, carrot sticks, pita chips, or crackers all work well.
Buffalo Turkey Dip
Ingredients
- 4 cups cooked turkey (shredded)
- 8 ounces cream cheese (room temperature)
- 1 cup sour cream
- 1 cup Frank’s RedHot sauce
- 8 scallions (trimmed and minced)
- 2 teaspoons dry chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry dill
- 4 ounces pepper jack cheese (grated)
- 4 ounces sharp cheddar cheese (grated)
- Salt and pepper
- Butter (or oil, for greasing)
For serving:
- Crostini (or tortilla chips)
Instructions
Make the Buffalo dip sauce:
- Grease a 9×13 baking dish. Preheat the oven to 350ºF.
- Gather the cream cheese, sour cream, and Frank’s RedHot sauce in a large mixing bowl. Blend with a whisk or an electric hand mixer until smooth.
- Add all but a pinch of minced scallions along with the dry chives, garlic powder, onion powder, and dill. Mix to combine with the sauce. Add the shredded turkey, half the pepper jack cheese, and half the sharp cheddar cheese. Use a rubber spatula to mix until combined. Taste and season with salt and pepper.
Assemble the dip:
- Pour the mixture into the prepared baking dish and smooth it into an even layer. Sprinkle the remaining pepper jack and cheddar cheese on top. Transfer the baking dish to the preheated oven for 30 minutes.
- Turn on the broiler and broil for 2 to 3 minutes until the cheese is browned and bubbly. Remove from the oven and let stand for 5 minutes.
To serve:
- Sprinkle the reserved minced scallions on top. Serve the Buffalo turkey dip with crostini or tortilla chips. Enjoy!
Thank you for rating the recipe!
Immediately knew I wanted to make this after Kylie’s last email. I love Buffalo dip but never considered adding the green seasonings that Kylie did. Great repurposing of leftover turkey! I did adjust the recipe to use lower fat cream cheese and swapped plain Greek yogurt for sour cream. Also used mozzarella cheese in place of pepper jack since it’s what I had on hand. Still delicious.
Yay! I’m so happy to hear this. Thank you so much for the comment!