Buffalo Chicken Dip
Total Time
40 Minutes
Prep Time
15 Minutes
Cook Time
25 Minutes
Rating
4.76 out of 5 stars
(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
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.
Step 8
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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.
