Creamy Spicy Buffalo Chicken Dip
A delectable creamy dip with a spicy kick, combining rich flavors of buffalo sauce, cream cheese, and tender chicken, perfect for gatherings.
Ingredients
For the dip
- 1/2 tablespoon unsalted butter
- 2 tablespoons finely diced onions
- 2 tablespoons finely diced celery
- 1/2 teaspoon minced garlic
- 4 oz cream cheese (room temperature)
- 1/2 cup sour cream
- 2 tablespoons ranch or blue cheese salad dressing
- 1/2 cup Cholula brand Original hot sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon dried parsley
- 2 cups cooked, chopped chicken breast
- 1 1/2 cups Mozzarella or Cheddar Cheese, divided
- 1-2 tablespoons heavy whipping cream
- 1-2 tablespoons fresh parsley/green onions and blue cheese crumbles (optional)
- 1 loaf baguette (sliced, buttered, and toasted)
Instructions
Preparation
- In a large deep skillet, melt the butter over medium heat.
- Add the finely diced onion and celery, sautéing until they become tender, about 3-4 minutes.
- Add the minced garlic and sauté for an additional minute, until fragrant.
Cooking
- Lower the heat and add the cream cheese to the skillet, stirring until melted into a creamy mixture.
- Mix in the sour cream, salad dressing, and hot sauce until combined.
- Add paprika, garlic powder, onion powder, and dried parsley, then mix in the chicken until well-coated.
- Stir in 1/2 to 3/4 cup of shredded cheese until it melts into the mixture.
- Gradually add heavy whipping cream until dip reaches a creamy consistency.
- Transfer the mixture to a casserole dish and top with remaining cheese.
- Broil on low until cheese is melted and slightly browned.
Serving
- Serve immediately with the sliced, buttered, and toasted baguette for dipping.
Notes
For extra spice, add cayenne pepper. Roasting garlic before use enhances flavor. Leftovers can be refrigerated for up to three days or frozen in small portions.