Buffalo Chicken Dip (OG)
Leading Lady Spotlight: This recipe comes from the kitchen of my sister-in-law Claire, via her bestie Mollie. The two of them are some of the funniest, coolest, nicest girls I’ve ever met! Claire is married to my little brother, and when they first got together, she accidentally sent a picture of him TO HIM with the message, “OMG, he is so cute.” LOL. Either a true accident or a great strategy! Regardless, they’re married now, we love spending time with them, and our girls absolutely adore them. Claire and my brother went to Michigan State, where watching football was a big part of the fun. That tradition continues post-grad, alongside so many others: Clambake, summers in New Buffalo, Little Shredders, and visits home to enjoy family. When Claire comes to visit, she’s always up to something. The first time I met her, she perfectly julienned basil, and we still joke about it to this day. I couldn’t tell you what we were making, but I remember that basil! This recipe isn’t nearly as fussy, but it is absolutely fire. It’s the kind of recipe that’s SOOO good, reminds you of home, and somehow tastes even better JUST because Claire made it during a visit. Claire is such a bright light in our lives. Her heart is big, and so is her laugh. She’s always up for an adventure, a prank, or really anything that starts with “Why not?” This recipe somehow brings all the best parts of Claire’s personality to the table: fun, a little surprising, and so easy to love. Make it when you’re hosting your people. That’s when it tastes best.
Ingredients:
1 rotisserie chicken, finely chopped, with bones and large pieces of skin removed
2 blocks cream cheese, softened to room temperature
½ cup Frank’s RedHot sauce, plus more if you like it spicy
½ cup blue cheese dressing
½ cup shredded Mexican cheese blend, plus more for topping
1 tsp. paprika, plus more for topping
Scallions or chives, chopped, for garnish
Tortilla chips, celery, and carrots, for serving
Directions:
Preheat the oven to 350°F.
Add the softened cream cheese, chicken, blue cheese dressing, Frank’s RedHot, paprika, and ½ cup shredded cheese to a stand mixer. Mix until combined.
Spread the mixture into a shallow baking dish, about 1–2 inches deep. Top with additional shredded cheese and a sprinkle of paprika.
Bake until heated through and the cheese on top is melted and lightly golden.
Top with chopped scallions or chives. Serve warm with tortilla chips, celery, carrots, or whatever you love to dip. Enjoy!
Leading Lady(ies) Spotlight:
What You’ll Need:
1 rotisserie chicken, finely chopped, with bones and large pieces of skin removed
2 blocks cream cheese, softened to room temperature
½ cup Frank’s RedHot sauce, plus more if you like it spicy
½ cup blue cheese dressing
½ cup shredded Mexican cheese blend, plus more for topping
1 tsp. paprika, plus more for topping
Scallions or chives, chopped, for garnish
Tortilla chips, celery, and carrots, for serving
How to Make:
Preheat the oven to 350°F.
Add the softened cream cheese, chicken, blue cheese dressing, Frank’s RedHot, paprika, and ½ cup shredded cheese to a stand mixer. Mix until combined.
Spread the mixture into a shallow baking dish, about 1–2 inches deep. Top with additional shredded cheese and a sprinkle of paprika.
Bake until heated through and the cheese on top is melted and lightly golden.
Top with chopped scallions or chives. Serve warm with tortilla chips, celery, carrots, or whatever you love to dip. Enjoy!
Buffalo Chicken Dip (High Protein)
Ingredients:
1 rotisserie chicken, finely chopped, with bones and large pieces of skin removed
2 blocks cream cheese, softened to room temperature
½ cup Frank’s RedHot sauce, plus more if you like it spicy
½ cup blue cheese dressing
½ cup shredded Mexican cheese blend, plus more for topping
1 tsp. paprika, plus more for topping
Scallions or chives, chopped, for garnish
Tortilla chips, celery, and carrots, for serving
Directions:
Preheat the oven to 350°F.
Add the softened cream cheese, chicken, blue cheese dressing, Frank’s RedHot, paprika, and ½ cup shredded cheese to a stand mixer. Mix until combined.
Spread the mixture into a shallow baking dish, about 1–2 inches deep. Top with additional shredded cheese and a sprinkle of paprika.
Bake until heated through and the cheese on top is melted and lightly golden.
Top with chopped scallions or chives. Serve warm with tortilla chips, celery, carrots, or whatever you love to dip. Enjoy!
