Buffalo Chicken Dip -

Buffalo Chicken Dip

Spicy, cheesy goodness baked up in a cast iron pan. Perfect for game day, or any day you want to eat it.

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Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: cheesy, chicken, spicy

Prep Time: 35

Cook Time: 20

Servings: people

Calories: 181kcal

Author: Candace Bourzac

Ingredients

8 ounces cream cheese
2 cups shredded chicken
1 cup shredded cheese
1/2 cup plain yogurt or sour cream
1/2 cup buffalo sauce
1 bunch green onions
3 cloves garlic, diced
1 tbsp fresh dill, plus more for sprinkling on top
1/4 cup blue cheese, plus more for sprinkling on top

Instructions

Add uncooked chicken to a large stock pot and fill with water to about 3 inches over the chicken. Set on the stovetop over medium-high heat. Preheat your oven to 350 F.
While the chicken is boiling, chop up the green onion, garlic, and dill. Separate the white and green parts of the green onion. The white part is going in the dip, and the green part is going on top.
Once the chicken has cooked, drain and shred it. If you are using rotisserie chicken, shred that up until you have 2 cups.
Add 1 tablespoon of butter to a medium-sized cast iron pan over medium heat. Once that has melted, add the white parts of the green onion and the garlic. Cook until just fragrant, about 30 seconds. Add the softened cream cheese. Break it up into chunks while it's in the pan. I have a small, flat wooden spoon that's perfect for this task. Be sure to stir it around so it does not burn.
Add the chicken mix in to incorporate. Add the shredded cheese, buffalo sauce, and yogurt. Stir to incorporate everything. It should be getting nice and bubbly just about now.
Add the blue cheese and dill and stir to incorporate. Then pop the whole thing in your oven and bake for 20 minutes. Sprinkle with blue cheese and green onion and serve with chips, a crusty bread, sliced vegetables, or just eat with a spoon.

Notes

Store in an airtight container in the fridge for 4 days.
I do not recommend freezing this dip. It is best when it is fresh, and it's so easy to make.
You can use rotisserie chicken or canned chicken instead of fresh chicken. If you want to use fresh chicken, you can make that up to a day in advance and store in the fridge until needed.
You can add more or less buffalo sauce, depending on the level of spice you like.
Be sure to take the cream cheese out of the fridge 20-30 minutes before using it.

The nutritional information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition