Sourdough Buffalo Chicken Dip Cups

If you’re looking for a party-ready appetizer that delivers bold flavor, creamy texture, and irresistible crunch, look no further than Sourdough Buffalo Chicken Dip Cups. These mini bites are everything you love about buffalo chicken dip—zesty, cheesy, spicy, and addictive—but served in individual sourdough cups that are crispy on the outside and soft on the inside.

Perfect for game day, potlucks, or even meal-prepped snacks, these cups combine the creamy heat of buffalo sauce with the comforting tang of sourdough discard or starter. Plus, they’re easy to make in batches, freeze well, and are totally customizable depending on your spice tolerance or dietary needs.

In this post, we’ll walk you through crafting the sourdough dough or shortcut cups, preparing the dip, assembling the bites, and baking them to bubbly, golden perfection. Let’s get spicy!

Ingredients

For the Sourdough Dough (Cup Base):

• 1/2 cup (120g) active sourdough starter

• 1/2 cup warm water

• 1 tsp sugar

• 1 1/4 cups (150g) King Arthur's all-purpose flour

• 1/2 tsp salt

• 1 Tbsp olive oil or melted butter

For the Buffalo Chicken Dip Filling:

• 1 1/2 cups cooked, shredded chicken (rotisserie works great)

• 4 oz cream cheese, softened

• 1/4 cup buffalo sauce (like Frank’s Red Hot)

• 1/4 cup ranch or blue cheese dressing

• 1/2 cup shredded cheddar or Monterey Jack cheese

• 1 green onion, thinly sliced

Optional Toppings:

• Blue cheese crumbles

• Extra sliced green onions

• A drizzle of ranch or hot sauce

Tools You Need

• Large mixing bowl

• Fork or whisk

• Measuring cups and spoons

• Muffin tin or mini muffin tin

• Rolling pin (if using dough)

• Pastry brush

• Spoon or small scoop

• Cooling rack

• Sourdough kit

Instructions

1. Make the Dough Cups (or Prep Shortcut Base) In a bowl, whisk active starter, warm water, and sugar. Stir in flour and salt until a soft dough forms. Knead in olive oil or butter until smooth and elastic, about 6–8 minutes.

Cover and rest the dough at room temperature for 1–2 hours. Once rested, roll out to 1/8" thick. Cut into 3" circles and press into greased muffin tins to create small cup shapes.

If using premade tart shells or wonton wrappers, skip the dough and simply press them into muffin cups.

2. Mix the Buffalo Chicken Dip In a large bowl, mix shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, shredded cheese, and green onions until well combined.

Taste and adjust spice level or creaminess by adding more sauce or dressing.

3. Fill and Top the Cups Preheat oven to 375°F (190°C). Scoop a heaping tablespoon of buffalo chicken dip into each dough-lined cup.

Top with additional cheese or blue cheese crumbles if desired.

4. Bake & Garnish Bake for 20–22 minutes, until the cups are golden brown and the filling is hot and bubbly.

Cool for 5 minutes, then drizzle with ranch or hot sauce and garnish with more green onions.

Serve warm or at room temperature.

Why Add Sourdough?

Using sourdough discard or starter in the dough adds flavor and complexity to these already delicious bites. The natural tang from fermentation balances the creamy spice of the buffalo filling and adds an artisan touch to a classic appetizer.

It’s also a sustainable way to repurpose sourdough starter, reducing waste while enhancing texture.

Flavor Variations

• Mild Version: Use less buffalo sauce or substitute with BBQ sauce.

• Veggie Option: Substitute chicken with roasted cauliflower or jackfruit.

• Extra Heat: Add chopped jalapeños or a dash of cayenne.

• Cheese Blend: Mix mozzarella, cheddar, and pepper jack for a stretchy, melty center.

Make-Ahead & Storage Tips

• Make ahead: Assemble fully and refrigerate up to 24 hours before baking.

• Freeze unbaked: Place on a tray, freeze, then store in a freezer bag. Bake from frozen at 375°F for 25–30 minutes.

• Leftovers: Store in an airtight container in the fridge for up to 4 days.

• Reheat: Warm in the oven at 350°F for 8–10 minutes.

Tips for Success

• Use cooked, shredded chicken for faster prep.

• Lightly oil your muffin tin to prevent sticking.

• Don’t overfill the cups—filling may bubble up while baking.

• Let cool briefly before removing from tins to avoid tearing.

• Add garnishes just before serving for freshness.

Serving Ideas

• Serve with celery sticks or carrot ribbons

• Add to a game day spread with chips and salsa

• Pair with beer, sparkling water, or chilled rosé

• Make a double batch—they go fast!

Final Thoughts

Sourdough Buffalo Chicken Dip Cups are a fusion of fun and function. They’re easy to prep, deeply flavorful, and endlessly adaptable. With a crispy tangy base and a creamy, cheesy, spicy filling, they deliver everything you love about buffalo dip in a neat, hand-held package.

Whether you’re hosting a big bash, prepping for a picnic, or just want an elevated game day snack, these cups are a guaranteed hit. And don’t be surprised if they disappear before you even sit down to eat!