Best Buffalo Chicken Dip

Friday, January 29, 2021

Confession, every time I make this it usually goes before I can photograph it. I bake the chickens (season it with salt, pepper, paprika, and chilly flakes) in the oven at 375 for about 13 minutes, than shred it. You can use cooked chicken of your  choice tho.
What you will need:
2 tablespoon unsalted butter
2 teaspoons minced garlic
2 cups cooked chicken shredded
1/2 cup Frank's Original Red Hot Sauce
250g g block cream cheese, softened
1/2 cup sour cream
1/2 cup white Cheddar cheese freshly shredded
1/2 cup Havarti freshly shredded
2 teaspoons green onions, sliced ( or chives)
Celery sticks carrot sticks, tortilla chips, crusty bread pieces, potato chips, for serving
How to make it:
Preheat oven to 375°F (190°C). Arrange oven rack to the middle of your oven.
In an 8-inch cast-iron skillet (or an ovenproof pan), melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds). Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes).
Reduce heat to low and stir in cream cheese; mix until combined. Take off heat, stir through sour cream and top with both cheeses over the top. I stirred them in and than baked them for about 10 minutes.
Garnish with green onions and serve with choice of side.

recipe from here.