Buffalo Chicken Dip

20 minutes (once chicken has cooked and been shredded)

This recipe caught my eye while browsing through a list of NYT Cooking suggested appetizers. If you’ve ever been to Burtons Bar & Grille, they have Buffalo Chicken Dip on their menu. I love anything cheesy with chips. My husband and new son-in-law are partial to buffalo wings, so I decided to give it a try this past Christmas Eve.

If you really want to just throw this together for a party, bake the chicken a head of time, even the day before.

  • 2 cups shredded, cooked chicken ← about 2 boneless chicken breasts
  • Olive oil, salt, pepper
  • 1 TBL unsalted butter
  • ½ cup Buffalo-style hot sauce
  • ½ tsp fresh lemon juice
  • ¼ cup sour cream
  • 4 ounces cream cheese, cut into pieces and softened
  • ½ cup freshly shredded white Cheddar cheese ← don’t bother measuring
  • ¼ cup crumbled blue cheese
  • tsp finel chopped chives
  • serve with celery sticks, carrot sticks and/or tortilla chips
  • Cook the chicken
    • preheat oven to 350
    • drizzle chicken breast with olive oil and season with salt and pepper
    • depending on size of the chicken breast, bake for 45-55 minutes
    • when done and cool to the touch, shred the chicken
  • Make the dip
    • preheat oven to 375
    • In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat
    • Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2-to-3 minutes
    • Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined
    • Sprinkle the Cheddar cheese over the top
    • Bake until bubbling around the edges and the cheese has melted, about 10 minutes
    • If you’d like the top to get browned, run it under the broiler for a minute or two ← I did!
    • Immediately garnish with blue cheese and chives
    • Serve while hot!
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