Buffalo Chicken Dip

As seen on

once upon a chef

Total Time

40 Minutes

Prep Time

15 Minutes

Cook Time

25 Minutes

Rating

(66)

Ingredients

8 servings

8 ounces cream cheese
½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
½ cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce
1 large garlic clove, minced
2 cups shredded cooked chicken, from 1 rotisserie chicken
2 cups shredded Pepper Jack cheese, divided
½ cup crumbled blue cheese, divided (optional)
¼ cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish
Tortilla chips, carrots, and celery sticks, for serving

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Preparation

Inline ingredients (beta)

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Step 1

Preheat the oven to 375°F.

Step 2

In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined.

Step 3

Stir in the chicken, 1½ cups of the pepper jack, 6 tablespoons of the blue cheese (if using), and the scallions.

Step 4

Transfer the mixture into a 1½ quart baking dish and sprinkle the remaining ½ cup of pepper jack and 2 tablespoons of blue cheese over top.

Step 5

Bake the dip for about 20 minutes, until bubbling.

Step 6

Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes.

Step 7

Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips, carrots, and celery sticks.

Chef’s notes

The dip can be prepared and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking from cold.

For a milder dip, reduce the amount of hot sauce or choose a milder sauce variety. For a spicier dip, increase the hot sauce or add a pinch of cayenne pepper.

Blue cheese is optional and can be omitted if not preferred.

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Skill Level

other

Buffalo Chicken Dip

Ingredients

Preparation

Step 1

Step 2

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Step 5

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Chef’s notes

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