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.
easy and quick if the chicken is cooked, tasty
I liked how relatively “clean” this recipe is - no premade bottled ranch…however the result is too dry and lacks creaminess.
How do I cook/ prep the shredded chicken ? I need tips for the best shredded chicken. Now wishing I bought a rotisserie
I used boneless thighs, sprinkled with salt and pepper, browned over medium heat in dutch oven, pushed them aside, added some chopped onion, sautéed that for a few minutes, then added water, and some hunks of carrot and celery, added enough water (with a little boullion) to cover the chicken. I put the lid on slightly ajar and simmered for maybe half an hour or 45 minutes. I'm sure the meat could have been taken out sooner. Kept the liquid to use as stock later in the week.