Bru’s Buff Chick Dip Recipe

Preheat and prep dish

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (or similar) oven-safe baking dish or an 8-inch cast-iron skillet.

If using a rotisserie chicken, remove skin and large bones and shred meat finely. Measure 3 cups shredded chicken.

Soften cream cheese by leaving at room temperature 30–60 minutes or microwave in 15-second bursts until spreadable.

In a large mixing bowl, place the softened cream cheese. Beat with a hand mixer or whisk until smooth.

Add the sour cream, mayonnaise and cream of chicken soup. Mix until fully combined and homogenous (use medium speed with a mixer about 30–60 seconds).

Stir in the shredded cheddar and Monterey Jack cheeses, reserving 1/2 cup of cheddar for the topping.

Add the shredded chicken, minced garlic, Worcestershire sauce, hot sauce, smoked paprika, crushed red pepper flakes (if using), black pepper and kosher salt. Fold gently until chicken is evenly distributed.

Fold in the white parts of the sliced green onions and the chopped cilantro, reserving green onion tops for garnish.

Taste and adjust seasoning — add more hot sauce, salt or pepper to your preference.

Transfer the dip mixture into the prepared baking dish and spread into an even layer.

Sprinkle the reserved 1/2 cup shredded cheddar evenly over the top. If using a crunchy topping, toss panko with melted butter and sprinkle over the cheese.

Bake in the preheated oven uncovered for 20–25 minutes, until bubbling at the edges and the top is golden (panko will be crisp and cheese melted). If you want extra browning, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes before garnishing with chopped green onion tops and cilantro leaves.

Serve warm with tortilla chips, crackers or sliced baguette and raw vegetable sticks. Leftovers keep well covered in the fridge for 3–4 days; reheat in a 350°F (175°C) oven until warmed through.