Buffalo Chicken Dip

Name: Buffalo Chicken Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 225 g Cream cheese, softened; 120 g Sour cream; 120 ml cayenne hot sauce (such as Frank’s RedHot); 1 clove Garlic, grated; 300 g cooked chicken, shredded; 115 g Cheddar, grated; 50 g Blue cheese, crumbled (optional); 2 Spring onion, sliced; celery sticks and tortilla chips, to serve

Game day in a dish: shredded chicken in a hot, creamy, tangy Buffalo sauce, baked under bubbling cheese with a blue-cheese hit.

American · Snacks & street food · prep 10 min · cook 20 min · serves 8 · Gluten-free, Nut-free, Keto, Low-carb

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Ingredients

225 g Cream cheese, softened
120 g Sour cream
120 ml cayenne hot sauce (such as Frank’s RedHot)
1 clove Garlic, grated
300 g cooked chicken, shredded
115 g Cheddar, grated
50 g Blue cheese, crumbled (optional)
2 Spring onion, sliced
celery sticks and tortilla chips, to serve

Method

Heat the oven to 190°C (170°C fan, 375°F).
Beat the cream cheese, sour cream, hot sauce and garlic in a bowl until smooth. Stir in the chicken and half the cheddar.
Spread in a small baking dish and top with the remaining cheddar and the blue cheese, if using.
Bake for 18–20 min, until bubbling at the edges and melted on top.
Scatter with spring onions and serve hot with celery sticks and tortilla chips.

Tips

Most cayenne hot sauces are gluten-free, but check the label, and the chips too.
A shop-bought rotisserie chicken gives you plenty of meat.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Once Upon a Chef

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