Buffalo Chicken Dip

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  2 tbsp Butter
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  2 cup Chicken, Shredded
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  0.8 cup Hot Sauce, Frank'S RedHot

  Frank's RedHot Original. Found in the condiment aisle. Not the buffalo version.

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  8 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.8 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1.5 cup Cheddar Cheese
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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  4 oz Cheese, Blue, Crumbled
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  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tsp Garlic powder
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  0.8 tsp Onion powder
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  6 Green Onion (Scallion)(90g)
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  Celery
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  Carrots
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  Crackers, Chicken-Flavored, Dry
• •
  Tortilla Chips, Corn, Plain

Instructions

1. 1Melt the salted butter in a large skillet over medium heat for 2–3 minutes until foaming.
2. 2Add the cooked chicken breast and Frank's RedHot sauce to the skillet, stirring to combine. Cook over medium heat for 3–4 minutes until warmed through.
3. 3Remove the skillet from heat. Stir in the cream cheese, sour cream, shredded cheddar, part-skim mozzarella, half of the crumbled blue cheese, Worcestershire sauce, garlic powder, onion powder, and three-quarters of the chopped green onions until fully combined with no lumps remaining.
4. 4Sprinkle the remaining shredded cheddar and part-skim mozzarella evenly over the top of the dip.
5. 5Return the skillet to medium heat and cook uncovered for 8–10 minutes, stirring occasionally, until the dip is hot throughout and the cheese on top is melted and beginning to bubble at the edges.
6. 6Remove from heat and top with the remaining green onions and crumbled blue cheese.
7. 7Divide the buffalo chicken dip evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve portions warm with celery sticks, carrot sticks, chicken-flavored crackers, and tortilla chips for dipping.