Buffalo Chicken Dip

Name: Buffalo Chicken Dip
Ingredients: 8 ounces cream cheese; 1/2 cup mayonnaise, best quality such as Hellmann’s or Duke’s; 1/2 cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce; 1 large garlic clove, minced; 2 cups shredded cooked chicken, from 1 rotisserie chicken; 2 cups shredded Pepper Jack cheese, divided; 1/2 cup crumbled blue cheese, divided (optional); 1/4 cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish; Tortilla chips and celery sticks, for serving

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Servings: 8

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Ingredients

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8 ounces cream cheese1/2 cup mayonnaise, best quality such as Hellmann’s or Duke’s1/2 cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce1 large garlic clove, minced2 cups shredded cooked chicken, from 1 rotisserie chicken2 cups shredded Pepper Jack cheese, divided1/2 cup crumbled blue cheese, divided (optional)1/4 cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnishTortilla chips and celery sticks, for serving

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Instructions

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Step 1

Preheat the oven to 375°F.

Step 2

In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined. Stir in the chicken, 1-1/2 cups of the pepper jack, 6 tablespoons of the blue cheese, and the scallions. Transfer the mixture into a 1-1/2 quart baking dish and sprinkle the remaining 1/2 cup of pepper jack and 2 tablespoons of blue cheese over top.

Step 3

Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes. Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips and celery sticks.

Step 4

Note: A 1-1/2 quart baking dish is a slightly unusual size. If you're uncertain about the size of your baking dish, you can determine how many quarts it holds by filling it with water, one cup at a time. A 1.5 quart dish will hold 6 cups of water.