Quick Buffalo Turkey Dip

If you ask me, buffalo dip is one of the best party foods ever created.

This crowd-pleasing appetizer swaps out the usual chicken for turkey breast, making it a bit lighter while keeping all that spicy, tangy flavor we love. Tender turkey cubes get mixed with cream cheese and Frank’s RedHot, then topped with blue cheese crumbles.

It’s finished with cool sour cream and garlic powder that balance out the heat. Fresh scallions add a nice bite, and you can scoop it up with celery sticks, carrots, crackers, or bread.

It’s the kind of dip that disappears fast at game day gatherings or any get-together where people are hungry.

What Kind of Turkey Should I Use?

For this dip, you have a few options when it comes to turkey breast. You can use a fresh turkey breast that you’ll cook and shred yourself, which gives you the most control over seasoning and texture. If you’re short on time, a rotisserie turkey breast from the deli counter works great and saves you a step. Leftover turkey from a holiday meal is actually perfect for this recipe – it’s a fantastic way to use up those extras. Just make sure whatever turkey you use is fully cooked and shredded into bite-sized pieces so it mixes well with the creamy base.

Options for Substitutions

This buffalo turkey dip is pretty forgiving when it comes to swaps:

• Turkey breast: You can easily swap turkey for rotisserie chicken, leftover cooked chicken, or even canned chicken if you’re in a pinch. Shred it up the same way you would the turkey.
• Cream cheese: Regular cream cheese works best here since it gives the dip that thick, creamy base. You could try Greek yogurt for a lighter version, but the texture won’t be quite as rich.
• Blue cheese: Not a fan of blue cheese? Ranch dressing or crumbled feta can step in, though you’ll lose that classic buffalo wing flavor. You can also just leave it out and add a bit more sour cream.
• Sour cream: Plain Greek yogurt works as a one-to-one swap for sour cream and adds a bit more protein too.
• Hot sauce: Frank’s RedHot is traditional for buffalo flavor, but any hot sauce you like will work. Just keep in mind that different brands have different heat levels, so taste as you go.
• Dippers: While celery, carrots, crackers, and bread are classic, feel free to use tortilla chips, pita chips, or even bell pepper strips for scooping.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with buffalo turkey dip is not letting the cream cheese soften to room temperature first, which leads to lumps that won’t mix smoothly no matter how much you stir – take it out of the fridge about 30 minutes before you start cooking.

Overcooking the turkey is another common problem that results in dry, chewy meat instead of tender pieces, so pull it off the heat as soon as it hits 165°F and let it rest for a few minutes before mixing it into the dip.

Don’t skip draining any excess liquid from the cooked turkey before adding it to the cream cheese mixture, as this extra moisture can make your dip watery and prevent it from getting that thick, creamy texture everyone loves.

Finally, resist the urge to add the blue cheese before baking – it can become bitter and overpowering when heated, so sprinkle it on top during the last few minutes or right after the dip comes out of the oven.

What to Serve With Buffalo Turkey Dip?

This dip is perfect for game day or any party, and you’ll want plenty of dippers on hand since it disappears fast. The classic choices are celery sticks and carrot sticks, which add a nice crunch and help cool down the heat from the hot sauce. Crackers like Ritz or Triscuits work great too, along with sliced baguette or pita chips if you want something more substantial. For a crowd, I like to set out tortilla chips, pretzels, and even some bell pepper strips so everyone can find their favorite way to scoop up this creamy, spicy dip.

Storage Instructions

Store: Keep your buffalo turkey dip in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together. Just give it a good stir before serving since it might separate a bit while sitting.

Freeze: This dip freezes pretty well for up to 2 months in a freezer-safe container. Just know that the texture might be slightly different when you thaw it out since cream cheese can sometimes get a little grainy, but a quick stir usually helps bring it back together.

Reheat: Warm it up in the microwave in 30-second intervals, stirring between each one, or pop it in a 350°F oven for about 15 minutes until it’s heated through and bubbly. You can add a splash of hot sauce or a dollop of sour cream if it seems a bit thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 95-110 g
• Fat: 140-155 g
• Carbohydrates: 70-90 g

Ingredients

For the turkey:

• 1 package turkey breast (cut into 1/2-inch cubes)
• 2 tbsp olive oil (I prefer Bertolli for sautéing)
• salt
• black pepper

For the dip:

• 8 oz cream cheese (softened to room temperature, about 70°F)
• 1 cup hot sauce (I always use Frank’s RedHot Original)
• 3/4 cup sour cream
• 1/2 tsp garlic powder

For the finish and serving:

• 1/2 cup blue cheese (crumbled into small chunks)
• 2 scallions
• celery
• carrots
• crackers
• bread

Step 1: Prepare the Turkey and Build the Base

• 1 package turkey breast
• 2 tbsp olive oil
• salt
• black pepper

Cut the turkey breast into 1/2-inch cubes and season generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the turkey cubes in a single layer.

Cook for about 8 minutes, stirring occasionally, until the turkey reaches an internal temperature of 165°F and the edges are lightly golden.

This cooking step develops flavor through browning while ensuring the turkey is fully cooked before mixing into the dip.

Step 2: Mix the Creamy Dip Base

• 8 oz cream cheese
• 1 cup hot sauce
• 3/4 cup sour cream
• 1/2 tsp garlic powder

While the turkey cooks, preheat your oven to 350°F.

In a large bowl, combine the softened cream cheese, Frank’s RedHot sauce, and sour cream, stirring until smooth and well combined.

Add the garlic powder and mix thoroughly.

I like to use a whisk here to break up any lumps in the cream cheese and ensure an even sauce—this makes for a silky, cohesive dip rather than one with chunks.

Step 3: Combine and Bake the Dip

• cooked turkey from Step 1
• creamy dip base from Step 2

Fold the cooked turkey from Step 1 into the creamy sauce mixture from Step 2 until evenly distributed.

Transfer the entire mixture into a 9×13-inch baking dish or similar-sized casserole dish, spreading it into an even layer.

Bake at 350°F for 25-30 minutes until the dip is heated through and the edges begin to bubble slightly.

Step 4: Finish with Toppings and Serve

• 1/2 cup blue cheese
• 2 scallions
• celery
• carrots
• crackers
• bread

Remove the dip from the oven and immediately sprinkle the crumbled blue cheese evenly over the top, followed by the sliced scallions.

I find that adding these garnishes right out of the oven allows the residual heat to slightly soften the blue cheese while keeping the scallions fresh and bright.

Serve the dip warm with celery sticks, carrot sticks, crackers, and bread for dipping.

Quick Buffalo Turkey Dip

Delicious Quick Buffalo Turkey Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 cups of dip

Calories 1900 kcal

Ingredients

  

For the turkey::

• 1 package turkey breast (cut into 1/2-inch cubes)
• 2 tbsp olive oil (I prefer Bertolli for sautéing)
• salt
• black pepper

For the dip::

• 8 oz cream cheese (softened to room temperature, about 70°F)
• 1 cup hot sauce (I always use Frank's RedHot Original)
• 3/4 cup sour cream
• 1/2 tsp garlic powder

For the finish and serving::

• 1/2 cup blue cheese (crumbled into small chunks)
• 2 scallions
• celery
• carrots
• crackers
• bread

Instructions

 

• Cut the turkey breast into 1/2-inch cubes and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the turkey cubes in a single layer. Cook for about 8 minutes, stirring occasionally, until the turkey reaches an internal temperature of 165°F and the edges are lightly golden. This cooking step develops flavor through browning while ensuring the turkey is fully cooked before mixing into the dip.
• While the turkey cooks, preheat your oven to 350°F. In a large bowl, combine the softened cream cheese, Frank's RedHot sauce, and sour cream, stirring until smooth and well combined. Add the garlic powder and mix thoroughly. I like to use a whisk here to break up any lumps in the cream cheese and ensure an even sauce—this makes for a silky, cohesive dip rather than one with chunks.
• Fold the cooked turkey from Step 1 into the creamy sauce mixture from Step 2 until evenly distributed. Transfer the entire mixture into a 9x13-inch baking dish or similar-sized casserole dish, spreading it into an even layer. Bake at 350°F for 25-30 minutes until the dip is heated through and the edges begin to bubble slightly.
• Remove the dip from the oven and immediately sprinkle the crumbled blue cheese evenly over the top, followed by the sliced scallions. I find that adding these garnishes right out of the oven allows the residual heat to slightly soften the blue cheese while keeping the scallions fresh and bright. Serve the dip warm with celery sticks, carrot sticks, crackers, and bread for dipping.