Satisfy a crowd during your fall gathering with this comforting, creamy Buffalo chicken dip done three ways.
Baked Buffalo chicken dip
Prep time: 15 minutes
Start to finish: 40 minutes
Makes: 12 servings
Ingredients:
- 2 Tbsp. butter
- 3 cups shredded rotisserie chicken (12 oz.)
- 3/4 cup Buffalo wing sauce (pick your heat level)
- 1/2 cup sour cream
- 8 oz. cream cheese, softened, cut into pieces
- 2 cups shredded Monterey Jack or Colby Jack cheese
- 4 oz. crumbled blue cheese (about 1/2 cup)
- 1 Tbsp. chopped green onions
Directions:
1. Heat the oven to 375°. In a 12-inch nonstick skillet, melt the butter over medium heat. Add the chicken and Buffalo sauce and simmer 2 to 3 minutes or until the sauce is thickened and reduced by half.
2. Turn off the heat, then stir in sour cream, cream cheese and 1 cup of shredded cheese until combined. Sprinkle the remaining shredded cheese and blue cheese over the top.
3. Transfer to oven and bake uncovered, 16 to 20 minutes, or until dip is bubbling around the edges and the cheese has melted.
4. Garnish with green onions.
IDEA #1: Serve straight up as a Buffalo chicken dip for celery sticks, carrot sticks, pita, crackers, potato chips or tortilla chips.
IDEA #2: Use leftovers for a quick and easy Buffalo chicken grilled cheese sandwich. Spread dip on hearty sourdough bread and toast in a skillet until cheese is melted. Serve with blue cheese dressing on the side.
IDEA #3: Make Buffalo chicken stuffed baked potatoes and top with a sprinkling of extra blue cheese.
Tips:
- Vegetarians in the house? Swap out the chicken for white beans, chickpeas or chopped, roasted cauliflower.
- Make ahead: Prepare the dip through step 2. Spoon into a resealable container. Store in the fridge for 2-3 days before baking and serving. Add about 5 minutes to bake time if you’re baking it directly from the refrigerator.
