Buffalo Chicken Dip PT40M https://img2.recipesrun.com/201907/2019/1018/b0/3/013141/300x200x50.jpg 8 servings Ingredients: Tortilla chips and celery sticks, for serving 1/4 cup finely chopped scallions, plus more for garnish 2 cups shredded Monterey Jack cheese 2 cups chopped cooked chicken (8 ounces) 1/2 cup sour cream 3/4 cup cayenne pepper sauce 8 oz. cream cheese, at room temperature

Buffalo Chicken Dip

By Jennifer

8 Person
40 Minutes
135 Calories
This crowd-pleasing dip has all the punchy flavors of buffalo chicken wings. It gets its creamy texture from a combination of cream cheese and sour cream. Serve it with tortilla chips and celery sticks.

Ingredients

  • Tortilla chips and celery sticks, for serving

  • 1/4 cup finely chopped scallions, plus more for garnish

  • 2 cups shredded Monterey Jack cheese

  • 2 cups chopped cooked chicken (8 ounces)

  • 1/2 cup sour cream

  • 3/4 cup cayenne pepper sauce

  • 8 oz. cream cheese, at room temperature

Method

  • 01
    Preheat the oven to 375°. In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined.
  • 02
    Stir in the chicken, 1 1/2 cups of the cheese and the 1/4 cup of scallions. Scrape the mixture into a medium cast-iron skillet and sprinkle the remaining 1/2 cup of cheese on top.
  • 03
    Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top.
  • 04
    Let stand for 5 minutes, then garnish with scallions and serve with tortilla chips and celery sticks.
  • 05
    The unbaked dip can be refrigerated overnight. Let stand at room temperature for 20 minutes before baking.

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Buffalo Chicken Dip

This crowd-pleasing dip has all the punchy flavors of buffalo chicken wings. It gets its creamy texture from a combination of cream cheese and sour cream. Serve it with tortilla chips and celery sticks.
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 135 Kcal
  • Prep Time 10 Mins
  • Cook Time 30 Mins
  • Total Time 40 Mins
02 Ingredients
Tortilla chips and celery sticks, for serving
1/4 cup finely chopped scallions, plus more for garnish
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken (8 ounces)
1/2 cup sour cream
3/4 cup cayenne pepper sauce
8 oz. cream cheese, at room temperature
03 Method
Step 1
Preheat the oven to 375°. In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined.
Step 2
Stir in the chicken, 1 1/2 cups of the cheese and the 1/4 cup of scallions. Scrape the mixture into a medium cast-iron skillet and sprinkle the remaining 1/2 cup of cheese on top.
Step 3
Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top.
Step 4
Let stand for 5 minutes, then garnish with scallions and serve with tortilla chips and celery sticks.
Step 5
The unbaked dip can be refrigerated overnight. Let stand at room temperature for 20 minutes before baking.
04 Author
Jennifer Jennifer
87 Recipes
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