Buffalo Chicken Dip

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  Butter(30g)
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  Chicken Breast, Grilled(480g)
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  Hot Sauce, Frank'S RedHot(180g)

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

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  Cream Cheese(227g)

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

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  Sour Cream(180g)

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

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  Cheddar Cheese(360g)
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  Mozzarella Cheese(240g)

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

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  Cheese, Blue, Crumbled(113g)
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  Worcestershire Sauce(10g)

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

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  Garlic powder(5g)
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  Onion powder(4g)
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  Green Onion (Scallion)
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  Celery
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  Carrots
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  Crackers, Chicken-Flavored, Dry
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  Tortilla Chips, Corn, Plain

Instructions

1. 1Melt the butter in a large skillet over medium heat, about 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 and no lumps remain.
4. 4Sprinkle the remaining cheddar and 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 warm with celery sticks, carrot sticks, chicken-flavored crackers, and tortilla chips for dipping.