Baked Buffalo Chicken Dip

By Sprig Originals ✓ · with credit

Adapted from peanutblossom.com

A chunky, meaty buffalo dip with a tangy ranch-spiked cream cheese base, baked until bubbling and finished under the broiler with blue cheese. It holds its heat on a party table and disappears fast with chips, bread, and celery.

Ingredients

• 1 tbsp butter
• 2 tsp garlic, minced
• 2 green onions, white and green parts chopped separately
• 2 cup cooked chicken breast, chopped and divided
• 3/4 cup buffalo wing sauce
• 8 oz cream cheese
• 1/2 cup sour cream
• 1/2 tbsp dried ranch seasoning
• 1 3/4 cup shredded Monterey Jack cheese
• 1/3 cup crumbled blue cheese

• tortilla chips, pita wedges, baguette slices, or hearty crackers
• celery sticks
• baby carrots or carrot sticks

Instructions

1. Heat the oven to 375°F and pull out a 1-quart baking dish.
2. Melt the butter in a large skillet over medium-high heat. Once it bubbles, add the garlic and the white parts of the green onions and cook for about 30 seconds, stirring, until fragrant and just turning golden.
3. Pour in the buffalo wing sauce and add half of the chopped chicken. Stir gently, bring it to a simmer, then leave it alone for 1 minute so the sauce gets bubbly and glossy.
4. Turn the heat to low and drop in the cream cheese in chunks. As it softens, fold it into the hot sauce until you have a smooth, orange, creamy base, then take the pan off the heat.
5. Fold in the sour cream and ranch seasoning, then the remaining chicken. Scrape everything into the baking dish, spread it level, and blanket the top with the Monterey Jack.
6. Bake for 10 minutes, until the cheese has melted and the edges are bubbling. Set the dish on the stovetop and turn the broiler on to preheat. Scatter the blue cheese over the top, then broil 1–2 minutes, watching closely, until the surface is bubbling and spotted golden brown.
7. Let the dip rest 10 minutes — it comes out blazing hot and the flavor settles as it cools. Shower the green onion tops over it and serve with chips, bread, celery, and carrots.

Chef's tips

Nutrition (per serving, estimated)

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