Baked Buffalo Chicken Dip
Description
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.
Ingredients
•
3 cups diced cooked rotisserie chicken
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2 (8 ounce) packages cream cheese, softened
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3/4 cup hot pepper sauce (such as Frank's RedHot®)
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1/2 cup shredded pepper Jack cheese
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1/2 cup blue cheese dressing
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1/2 cup crumbled blue cheese
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1/2 teaspoon seafood seasoning (such as Old Bay®)
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2 pinches cayenne pepper, divided
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2 tablespoons shredded pepper Jack cheese
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1 tablespoon thinly sliced green onions
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.