Cheesy baked buffalo chicken dip with pepper jack and blue cheese.
Going into Superbowl weekend with a crowd pleasing appetizer you can make ahead and adjust for whatever size party you have. Of the many versions I’ve made over the years, this one stands out with the best balance of flavor and heat. The recipe comes from a food blog called Foodwishes.com, and the secret ingredient here is Old Bay Seasoning – trust me, it works.
If you prefer less heat, omit the cayenne, but if you are up for it, the spice lends a great kick. My favorite dipper for this is pretzel snaps – perfect shape and size for dipping, and the pretzels just work with this.
Cheesy Baked Buffalo Chicken Dip
Baked buffalo chicken dip with pepper jack, blue cheese, and the perfect balance of spice and flavor.
Ingredients
- 2 8oz packages full fat cream cheese at room temp or softened
- 3/4 cup Frank's Red Hot Sauce
- 1/2 cup blue cheese dressing you can sub ranch
- 1/2 cup crumbled blue cheese
- 3/4 cup shredded pepperjack cheese, divided
- 1/2 tsp Old Bay Seasoning
- 1/4 tsp cayenne pepper optional
- 3 cups shredded cooked chicken see note at bottom for roasting your own, or use rotisserie
- 2 Tbsp chopped chives or scallions for garnish
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, mix the cream cheese, Frank's, Blue Cheese dressing, blue cheese, 1/2 cup of the shredded pepper jack, along with the spices until you reach a smooth consistency. Fold in the chicken, and spread the mixture into an even layer in a small (8x10, or pie plate) baking dish, topping with the remaining 1/4 cup of shredded pepper jack. Bake at 400 until bubbling throughout, about 20-25 minutes. You can also turn on the broiler at the very end to brown the top to your liking.
- Scatter the chives or scallions over the top before serving, ideally hot out of the oven. Serve with pretzels, tortilla chips, crackers, and celery for dipping.
Notes
To roast chicken for this, use two to three bone in skin on chicken breasts, cook at 350 for 30 - 35 minutes. Let cool, then remove the skin and bones, and shred the chicken meat into bite size pieces.
This recipe is from chef John at Foodwishes.com, a great website for "guy food", which clearly is right up my alley. https://foodwishes.blogspot.com/2012/01/baked-buffalo-chicken-dip-dont-bet.html
