BUFFALO CHICKEN DIP
8-10
servings45
minutesWhether it’s a home game, away game or the super big game, this dip will score a touchdown. This Buffalo Chicken Dip will be the snack centerpiece for your tailgate. Big flavors from our Rotisserie Chicken Blend and Ranch Dressing Mix combine with classic hot sauce make for a snackable, dippable, go back for seconds treat. Serve hot with sturdy tortilla chips and celery sticks. It’s a creamy, spicy high-note that will disappear before the second quarter ends.
Ingredients
1 cup sour cream
2 Tbsp Ranch Dressing Mix
1 small onion, finely diced
1 rib celery, finely diced
2 cloves garlic, minced
8 oz cream cheese
2 tsp Rotisserie Chicken Blend
1/2 cup Frank’s hot sauce
1 bunch scallions, chopped
Meat from a rotisserie chicken
1.5 cups shredded cheddar cheese
1.5 cups shredded mozzarella cheese
crumbled blue cheese, for serving
celery sticks, for serving
tortilla chips, for serving
Instructions
- Combine the sour cream and Ranch Dressing Mix. Set aside.
- Preheat your oven to 350°F. Spray a 9×13-inch baking pan with non-stick cooking spray.
- Heat a pot over medium heat. Drizzle in Shallot Extra Virgin Olive Oil to coat the bottom. Add in the onion and celery and cook until translucent and softened, about 6 minutes. Add in the garlic and saute for 1 minute.
- Turn off the heat and add in the cream cheese and sour cream Ranch mixture. Stir to combine then return the heat to low. Stir and cook until the mixture softens and is well combined, about 4 minutes. Add in the Rotisserie Chicken Blend, hot sauce and scallions. Stir to combine.
- Fold in the chicken, 1 cup of cheddar and 1 cup of mozzarella – reserving a 1/2 cup of each for topping the dip. Scrape the mixture into the prepared pan. Bake for 20 minutes or until bubbling around the sides.
- Top the dip with the reserved cheeses and return to the oven until the cheese melts, or run under the broiler set to low until the cheese is browned.
- Garnish with crumbled blue cheese. Serve with tortilla chips and celery sticks.
