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.
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