This baked Buffalo chicken dip from Chef John is easy to make with shredded chicken, cream cheese, blue cheese, and hot sauce for a crowd-pleasing dip.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
407 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Stir chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack, blue cheese dressing, blue cheese, seafood seasoning, and a pinch cayenne pepper together in a large bowl until well combined. Transfer to a 9-inch round baking dish and smooth into an even layer. Sprinkle 2 tablespoons pepper Jack over top.
Step 3
Bake in the preheated oven until lightly browned on top, 15 to 20 minutes. Remove from the oven, add another pinch cayenne pepper, and sprinkle green onions over top.
Ingredients
2 (8 ounce) packages cream cheese, softened
3 cups diced cooked rotisserie chicken
2 tablespoons shredded pepper Jack cheese
0.5 teaspoon seafood seasoning (such as Old Bay®)
0.5 cup shredded pepper Jack cheese
0.5 cup blue cheese dressing
0.5 cup crumbled blue cheese
2 pinches cayenne pepper, divided
1 tablespoon thinly sliced green onions
0.75 cup hot pepper sauce (such as Frank's RedHot®)
