Hot Buffalo Chicken Dip
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.85 out of 5 stars
(13)
Ingredients
16 servings
- 1/3 cup mayonnaise (, whole egg (Hellman's and S&W recommended) (Note 1)
- 1/3 cup sour cream (, full fat)
- 1/3 cup buttermilk (Note 2)
- 2 1/2 tbsp parsley (, preferably curly, very finely minced (sub flatleaf parsley)
- 2 tsp fresh dill (, finely minced)
- 1/2 tsp apple cider vinegar (or more lemon)
- 1/2 tsp lemon juice (or more cider vinegar)
- 1/2 tsp worcestershire sauce
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 cup Frank’s Red Hot sauce (Note 3)
- 3 cups shredded cooked chicken breast (Note 4)
- 250g/ 8oz cream cheese (, cut into 8 cubes)
- 2 1/2 cups colby cheese (, shredded yourself (Note 5)
- 1 1/4 cups cheddar cheese (, shredded yourself (Note 5)
- 1 tsp ground black pepper
- 1/2 cup green onion (, finely sliced)
- Extra green onion
- Corn chips, crackers, crostini, vegetable sticks (especially celery - very on-theme!)
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Preparation
Step 1
Preheat oven to 180°C/350°F.
Step 2
Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for 10 minutes to let the flavours develop.
Step 3
Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.
Step 4
Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.
Step 5
Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
Step 6
Bake 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
Step 7
Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …
Step 8
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