Buffalo Chicken Dip
Updated November 20, 2018
John Kernick for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (6 to 8 servings)
2 grams carbs; 59 milligrams cholesterol; 182 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 559 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.
- Step 3
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.
- Step 4
Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.
Private Notes
Comments
Is it bad if two people eat the whole thing in an hour? Asking for a friend.
A classic. I missed this so much when I moved abroad. Now that I can finally get Frank’s hot sauce here, I make it for parties and it’s always a hit. Some variations that work well - 1/2 red onion diced and added to the mixture before baking softens up nicely and adds a touch of oniony sweetness. Scallions scattered over the top before serving if you like a tiny bit of crunch. Chickpeas make a good vegetarian substitute. Lime juice for a bit more of a Mexican touch.
It's a dip, not a health food.
I’ve been making this for years. To save time, here’s how I prep the chicken. Boil 3 lbs of chicken breasts in 3 cups of chicken stock for 15-20 min. Then use the bread hook for a standing mixer to shred the chicken (the spiral hook for my KitchenAid works great). Go with the slowest setting for 7-8 min. - scraping big chunks off the sides as you go. This makes 8 cups of shredded chicken. Use 4 now for a double recipe and freeze the other 4 for another time. (Note: the standing mixer works well for this amount of chicken - it wouldn’t work well for just 1 or 2 breasts.)
Crowd pleaser. Serve it, and make friends. Even my mother-in-law was parked over it. Cooked the roasted Cauliflower version and it was a hit.
I followed the tip of using a head of roasted cauliflower instead of chicken (roasted at 425 until softened and golden), and everyone LOVED it, and we were all meat eaters. Didn’t do the cheddar on top and it was plenty cheesy. Delicious.