Buffalo Chicken Sausage Dip

Name: Buffalo Chicken Sausage Dip
Prep time: 15
Cook time: 15
Total time: 30
Yield: 1
Ingredients: vegetable or olive oil; package Melty Cheddar chicken sausage, ¼" diced; garlic powder; smoked paprika; corn starch; evaporated milk; Frank’s RedHot sauce; Rotel tomatoes and chiles; sriracha (optional if you like is spicy!); white American cheese, grated; Pepper Jack cheese, grated; jalapeño peppers, sliced into ⅛" rings (optional for garnish); grated Pepper Jack cheese (optional for garnish); sliced green onions

The craveable cross between Buffalo wings and queso dip you never knew you needed.

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Buffalo Chicken Sausage Dip

Prep Time: 15 min | Cook Time: 15 min | Servings: 1

American

Appetizers and Snacks

Game-Day

Melty Cheddar

When New York pub legend Teresa Bellissimo fried up the first batch of Buffalo wings back in the 1960s, she wasn’t trying to start a movement—she just wanted to make a late-night snack. Instead, she launched a bar-food revolution that keeps evolving. These days, Buffalo chicken flavor shows up on everything from popcorn to pizza. But for our money, the ultimate evolution is this Buffalo Chicken Sausage Dip.

Here, our Melty Cheddar Chicken Sausage dives into a bubbling, one-pot mix of tangy heat, creamy cheese, and smoky spice. The result? A dip that’s extra everything—extra cheesy, extra craveable, and extra easy. Perfect for game day or casual snacking, this one’s guaranteed to disappear fast. Serve it with thick corn chips or tostadas… or skip the middleman and just grab a spoon.

Pro Tip: Prefer it milder? Swap Pepper Jack for Monterey Jack and use diced pimentos instead of Rotel.

See Recipe

A creamy skillet of spicy Buffalo Chicken Sausage Dip with a hand dipping a tortilla chip.

SERVING MULTIPLIER:

1 tablespoon vegetable or olive oil

1 package Melty Cheddar chicken sausage, ¼" diced

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 tablespoons corn starch

0.5 cup evaporated milk

0.5 cup Frank’s RedHot sauce

4 ounces Rotel tomatoes and chiles

2 tablespoons sriracha (optional if you like is spicy!)

4 ounces white American cheese, grated

4 ounces Pepper Jack cheese, grated

8 jalapeño peppers, sliced into ⅛" rings (optional for garnish)

0.25 cup grated Pepper Jack cheese (optional for garnish)

1 tablespoon sliced green onions

Instructions

Prep Time: 15 min | Cook Time: 15 min | Servings: 1

Heat a cast iron skillet over medium heat. Add the oil and swirl to coat. Add the diced chicken sausage and sauté for 4-5 minutes, until browned and the cheese inside the sausage starts to crisp.

Reduce the heat to low. Add the smoked paprika, garlic powder, and cornstarch. Stir for about 1 minute, until the spices are fragrant and evenly distributed.

Add the Rotel tomatoes, evaporated milk, Frank’s RedHot, and (if using) sriracha. Stir to combine and bring to a gentle simmer. Let the liquid thicken slightly—about 2 minutes.

Add the grated American and Pepper Jack cheeses. Keep the heat on low and stir continuously until smooth and fully melted.

Remove from heat. Serve directly from the skillet or transfer to a serving bowl. Garnish with extra shredded Pepper Jack, sliced green onions, and Fresno or jalapeño rings, if you're feeling it.

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