recipetineats4.9
Hot Buffalo Chicken Dip
Recipe video above. This might be the best hot dip recipe I know! Moreish, meaty, spicy, cheesy oozy goodness. This version has a few more steps than the quick and easy "dump it all in a bowl" recipes. But the end result is better. Far better! Quite possibly my all-time favourite hot dip.SPICINESS: Pretty spicy but not "blow-your-head-off". If you're concerned, hold back half the buffalo sauce, then just stir it in at the end just before baking, adding as much as you think you can handle!
👥 16 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●saucepan
- ●stove
- ●casserole dish
📝 Preparation Steps
1
Preheat oven to 180°C/350°F.
2
Make ranch dressing base: Combine mayonnaise, sour cream, buttermilk, parsley, dill, vinegar, lemon, Worcestershire, onion powder and garlic powder in a bowl. Set aside for ⏱️ 10 minutes to let the flavours develop.
fresh dill (, finely minced)2 tspgarlic powder1 tsp
3
Simmer on stove: Transfer the ranch dressing to a saucepan over medium low heat. Add cream cheese, hot sauce and pepper. Stir until cream cheese melts and the mixture is combined and smooth.
4
Mix: Transfer the hot cream mixture in a large bowl. Add chicken, ¾ of the cheese (reserve rest for top) and green onion. Mix well until fully combined.
5
Transfer into a 6 cup / 1.5L casserole dish, top with remaining cheese.
6
Bake ⏱️ 20 minutes until bubbly and golden. For more brown spots, flick the broiler/grill on for the last few minutes.
7
Garnish with reserved green onion. Devour recklessly with corn chips, crackers or if you're feeling a bit virtuous, perhaps some vegetable sticks …
Corn chips, crackers, crostini, vegetable sticks (especially celery - very on-theme!)
Nutrition Facts
calories
201 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
695 mg
protein Content
14 g
trans Fat Content
1 g
cholesterol Content
54 mg
carbohydrate Content
2 g
saturated Fat Content
8 g
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