This crowd-pleasing dip from F&W’s Justin Chapple 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.
Slideshow:More Party Dip Recipes
8 ounces cream cheese, at room temperature
3/4 cup cayenne pepper sauce, preferably Frank’s RedHot
1/2 cup sour cream
2 cups chopped cooked chicken (8 ounces)
2 cups shredded Monterey Jack cheese
1/4 cup finely chopped scallions, plus more for garnish
Tortilla chips and celery sticks, for serving
How to Make It
Preheat the oven to 375°. In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined. 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.
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. Let stand for 5 minutes, then garnish with scallions and serve with tortilla chips and celery sticks.
The unbaked dip can be refrigerated overnight. Let stand at room temperature for 20 minutes before baking.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.