Tuesday, June 16, 2020

Buffalo Queso Dip




Finally! I've been thinking about making some kind of buffalo chicken cheese dip recipe for you for a long time. I made you some buffalo chicken mac and cheese way back in my Berlin days and this white queso semi-recently, so it was only a matter of time. 





You may be thinking I'm pregnant right now giving you a big pan of spicy cheese dip like this, but I am (for once) not. 

But! My friend Emma is, and she is the one who got me into this big "dipping everything in buffalo wing sauce" phase, so you have her to thank for this. 

So, this one's for you, Emma!





This dip is awesome because it's actually SO EASY. Great news for a mom of three kids ages three and under, like me. In fact, I was considering making a baked buffalo dip at first, but when I got the kids down for naps (all at the same time!) I realized there was no way I was going to be able to prepare, bake, and photograph it all in the brief hour I had before they woke up. So here you are, the easy version, but just as good. Maybe even better. 




Now I must go because my two-year-old has invited me to a tea party of muddy-kiddie-pool-water tea in old bubble bottles. I can't miss it. Enjoy your dip.






Don't miss a recipe! Follow Yammie's Noshery on FacebookTwitterInstagram, and Pinterest or subscribe via email!










  • Buffalo Queso Dip

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup Buffalo wing sauce (I used Sweet Baby Ray's)
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 cup milk (I used whole)
  • 1 cup grated cheese (I used 1/2 cup grated fiesta blend cheese and 1/2 cup grated mozzarella cheese, but you could just use 1 cup total of whatever shredded cheese you have on hand)
  • If you like it spicy, you can add more of the wing sauce or just some straight up cayenne pepper hot sauce (like Frank's red hot) to taste!

  • Optional Toppings:
    A drizzle of ranch or blue cheese dressing 
  • Crumbled blue cheese
  • Cilantro
  • Green onions


  • In a small bowl, whisk the heavy cream and corn starch until no lumps remain. Set aside.
  • In a saucepan, melt the butter over medium heat. Add garlic and cook for about 30 seconds. Add the Worcestershire and Buffalo sauce. 
  • Add the heavy cream/cornstarch mixture and whisk to combine. Add the milk. Cook until bubbly. 
  • Turn heat to low and add the grated cheese. Stir until melted. Serve immediately or keep on a very low heat until read to serve (can transfer to crockpot to keep warm!).
  • Top with a drizzle of buffalo sauce on top, a drizzle of ranch of blue cheese sauce, some crumbled blue cheese, and/or some fresh cilantro or green onions. Serve with tortilla chips and some carrots and celery too if you like.