Spinach-artichoke, queso and fondue are all warm dips you know and love, but I urge you to get to know this buffalo chicken dip a little better.
It’s a quick, one-pan snack, spicy from the frank’s hot sauce, luscious from sour cream and cream cheese and a little funky-do from the blue cheese. With just the right amount of acid and salt, it’ll keep people coming back for more. It also plays well with a cold beer, but you already knew that.
Bon Appétit! Chef Bettina
Buffalo Chicken Dip
1 tablespoon unsalted butter
2 cups shredded, cooked chicken
½ cup Buffalo-style hot sauce
½ teaspoon fresh lemon juice
¼ cup sour cream
4 ounces cream cheese, cut into pieces and softened
½ cup freshly shredded white Cheddar cheese
¼ cup crumbled blue cheese
1 ½ teaspoons finely chopped chives, or to taste
Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving
Heat the oven to 375 degrees. 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.
Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.
Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s Restaurant and Bar on the Piazza in Port Isabel.