Buff-aah-lo Chicken Dip Recipe

Prepare chicken

If not already cooked, poach or roast 1.5 lb (about 3 cups shredded) chicken breasts or thighs: simmer in gently salted water for 12–15 minutes until internal temperature reaches 165°F. Let rest, then shred using two forks.

Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish.

In a medium skillet over low heat, melt 2 tablespoons butter. Add shredded chicken, 1 cup hot sauce, 1 tablespoon Ranch dressing, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper. Toss until chicken is evenly coated and warmed through, about 2–3 minutes. Remove from heat.

In a large bowl, beat together the softened 8 ounces cream cheese and 1 cup sour cream until smooth. Stir in the warmed buffalo-coated chicken until distributed.

Fold in 1 cup shredded cheddar and 1 cup shredded Monterey Jack (reserve 1/2 cup of the combined cheese for topping). Adjust salt to taste (the cheeses and hot sauce add salt, so start light).

Transfer mixture to the prepared baking dish, smooth the top, and sprinkle the reserved 1/2 cup cheese evenly over the surface.

Bake in preheated oven for 18–22 minutes until bubbly around the edges and cheese on top is melted. For a golden-brown top, broil on high for 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes. Garnish with chopped fresh chives if using.

In a medium bowl whisk together 1 cup mayonnaise, 1 cup sour cream, 2 tablespoons buttermilk, 1 teaspoon white wine vinegar, and 1 teaspoon fresh lemon juice until smooth.

Stir in 3 ounces crumbled blue cheese, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. For a chunkier dressing leave pieces of blue cheese; for a smoother dressing mash some of the crumbles or pulse briefly in a food processor.

Taste and adjust seasoning or add more buttermilk to reach desired pourable consistency. Refrigerate at least 30 minutes to let flavors meld before serving.

Place the warm Buffalo Chicken Dip on a platter alongside a bowl of chilled blue cheese dressing. Arrange tri-colored chips, celery sticks, and carrot sticks around the dip for dipping.

Serve immediately while dip is warm. Leftover dip keeps covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through, stirring once.