Buffalo Chicken Dip
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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.
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.
Very good but I cut the Frank's Red Hot Buffalo sauce way down and still pretty spicy. Used yogurt instead of sour cream. Mixed the blue cheese crumbles and grated cheddar in. Sprinkled scallions on top.
I tried this using the grated cooking version of the I Can't Believe it's not Chicken Super Savoury Grated Tofu since I had no chicken and really craved this. And no one noticed it wasn't chicken! Could only taste the spicy creaminess. The grated tofu in the over is now our preferred method to cook tofu! It makes it crispy and don't need to tend to it contrarily to when cooked on stovetop.
easy and quick if the chicken is cooked, tasty