Buffalo chicken dip is 1 million times better when you either make chicken stock with chicken and then shred the chicken (this is how I often make it) or you can use rotisserie chicken which adds a hint of smokiness.
The original recipe below from Clair Robinson also contains a video that shows you how to make the dip. The link is at the bottom of the page and I included a bonus recipe video on the next page.
Ingredients
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce (recommended: Frank’s)
- 1 rotisserie chicken, shredded
- 1 cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
Instructions
- Preheat the oven to 425 degrees F.
- In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well.
- Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.
- What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.
Recipe source: Claire Robinson & Food Network
Photo source: @coffeecabsandbartabs
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