Baked Buffalo Chicken Dip with Blue Cheese

• 1 cup shredded cooked chicken
• 1/2 cup crumbled blue cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup ranch dressing
• 1/4 cup hot sauce
• 2 green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup crumbled blue cheese for topping
• Additional green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium bowl, mix shredded chicken, 1/2 cup blue cheese, cheddar cheese, sour cream, ranch dressing, hot sauce, green onions, garlic powder, paprika, and cayenne pepper.
3. 3 Transfer the mixture to an oven-safe dish.
4. 4 Sprinkle the remaining 1/4 cup blue cheese over the top.
5. 5 Bake for 25 minutes, or until bubbly and slightly browned on top.
6. 6 Garnish with additional green onions before serving.

Equipment

• Oven-safe baking dish
• Mixing bowl
• Spatula

Variations

• Substitute blue cheese with ranch dressing for a milder flavor.

Substitutions

• If blue cheese isn't your thing, feta or gorgonzola can step in.

Pairings

• Cold beer or a crisp sauvignon blanc

Nutrition

Tips

• For extra spice, add an extra dash of hot sauce.
• Serve with celery sticks, tortilla chips, or warm pita bread.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warm.

Freezing: This dip freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven until bubbly.

Serving Suggestions

• Serve with celery sticks and crispy tortilla chips for a crowd-pleasing appetizer.

FAQ