American
Buffalo Chicken Dip with Blue Cheese
Shredded chicken, cream cheese, cayenne hot sauce, sharp cheddar, and blue cheese bake into a tangy, bubbling dip with enough structure to cling to crisp vegetables.
10 servings · 20 minutes prep · 25 minutes cook
Ingredients
Buffalo Dip
- 3 cups finely shredded cooked chicken breast
- 8 ounces cream cheese, fully softened
- 1/2 cup sour cream
- 1/2 cup cayenne pepper hot sauce
- 1 1/2 cups shredded sharp cheddar, divided
- 1/2 cup crumbled blue cheese, divided
- 1/2 teaspoon garlic powder
- 3 tablespoons thinly sliced scallions, divided
Optional Dippers
- 8 ounces celery sticks, optional
- 8 ounces carrot sticks, optional
- 8 ounces sturdy rice crackers, optional, choose packaged crackers suitable for the intended allergies
Directions
Smooth the Buffalo Base
- Heat the oven to 375°F (190°C) and lightly grease a 1 1/2-quart shallow baking dish.
- Press the cream cheese smooth with the sour cream, then stir in the hot sauce and garlic powder until uniformly orange with no white lumps.
Fold and Top
- Fold in the chicken, 1 cup of the cheddar, half the blue cheese, and 2 tablespoons of the scallions. Stop when evenly distributed; forceful mixing turns the chicken pasty.
- Spread in the dish without compacting. Scatter the remaining cheddar and blue cheese over the surface, keeping some blue-cheese pieces visible.
Bake and Serve Warm
- Bake for 20 to 25 minutes, until the edges bubble with small browned spots and the center reaches 165°F (74°C). Do not continue baking after the safe endpoint if oil begins pooling.
- Rest for 5 minutes, finish with the remaining scallions, and serve warm with crisp celery, carrots, or sturdy crackers. Stir only if slight surface oil appears; heavy separation indicates overbaking.
Plan the Dippers
- Allow about 2 to 3 ounces (55 to 85 g) total dippers per person. Check packaged cracker labels for wheat, sesame, milk, and other relevant allergens, and keep allergen-safe dippers separate.
