Buffalo Chicken Dip Recipe

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  1 tbsp Unsalted Butter
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  2 tsp Garlic
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  2 cup Chicken Breast, Grilled
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  0.5 cup Hot Sauce, Frank'S RedHot
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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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  0.5 cup Sour Cream

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

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  0.3 cup Cheddar Cheese
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  0.3 cup Cheese, Blue, Crumbled
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  2 tsp Green Onion (Scallion)
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  10 Celery(400g)

Instructions

1. 1Melt the butter in a large skillet over medium-high heat for 1–2 minutes until foaming.
2. 2Add the fresh garlic and sauté for 30 seconds until fragrant, stirring constantly.
3. 3Stir in the cooked chicken breast and Frank's RedHot sauce; simmer over medium-high heat for 2–3 minutes, stirring occasionally, until the sauce reduces slightly and coats the chicken.
4. 4Reduce heat to low and add the cream cheese, stirring continuously for 2–3 minutes until fully melted and incorporated.
5. 5Remove from heat and fold in the sour cream until combined, then stir in both portions of shredded sharp cheddar until melted and smooth.
6. 6Transfer the dip to an ovenproof dish if not already in one, then bake at 375°F for 8–10 minutes until bubbling around the edges and the cheese is fully melted.
7. 7Broil on high for 1–2 minutes until the top is golden brown and lightly charred.
8. 8Remove from heat and immediately top with the crumbled blue cheese and sliced green onions; divide evenly into 6 airtight containers while hot, and serve with raw celery on the side.