Buffalo Chicken Dip
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon unsalted butter
- 2cups shredded, cooked chicken
- ½cup Buffalo-style hot sauce
- ½teaspoon fresh lemon juice
- ¼cup sour cream
- 4ounces cream cheese, cut into pieces and softened
- ½cup freshly shredded white Cheddar cheese
- ¼cup crumbled blue cheese
- 1½teaspoons finely chopped chives, or to taste
- Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving
Nutritional analysis per serving (8 servings)
182 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 13 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
- Step 2
Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.
- Step 3
Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.
- Step 4
Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.
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Private Notes
Comments
Is it bad if two people eat the whole thing in an hour? Asking for a friend.
It's a dip, not a health food.
A classic. I missed this so much when I moved abroad. Now that I can finally get Frank’s hot sauce here, I make it for parties and it’s always a hit. Some variations that work well - 1/2 red onion diced and added to the mixture before baking softens up nicely and adds a touch of oniony sweetness. Scallions scattered over the top before serving if you like a tiny bit of crunch. Chickpeas make a good vegetarian substitute. Lime juice for a bit more of a Mexican touch.
Phenom!
My 2 cents - I substituted blue cheese dressing for the sour cream and finely diced celery and added before heating. Nice variation.
Hate this recipe… because now I’ll want to make it every week. I “poached” some chicken breast in Frank’s hot sauce, shred, and continued the recipe from there in the same pan. Skipped the cheddar, but doubled the blue cheese.
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