Bayou Hot Chicken Dip
Nothing says “game day” like hot chicken dip just out of the oven. Reminiscent of the famous Buffalo chicken dip, ours uses a local Louisiana hot sauce to add deep bayou cayenne flavor.
Prep Time:
15 mins.
Cook Time:
10 mins.
Yield:
8 to 10 servings
Ingredients
- 1 tablespoon unsalted butter
- 2 cups shredded, cooked chicken
- 1/2 cup Louisiana-style hot sauce (we used Crystal Hot Sauce)
- 1 teaspoon lime juice
- 1/2 teaspoon Worcestershire sauce
- 4 ounces cream cheese, room temperature
- 1/4 cup Blue Plate® Mayonnaise
- 3/4 cup cheddar cheese, finely shredded, divided
- 1/2 cup pepper jack cheese, finely shredded
- 1 tablespoon scallions, thinly sliced
Directions
- Preheat oven to 375℉. Butter an 8-inch cast-iron skillet or baking dish.
- Heat skillet over medium heat, add chicken and hot sauce and cook until the sauce has slightly thickened, about 2 to 3 minutes. Remove skillet from heat.
- Add the lime juice, Worcestershire, cream cheese, mayonnaise, 1/2 cup of the cheddar, and the pepper jack cheese and mix until well combined. Sprinkle the remaining 1/4 cup cheddar over the top.
- Bake, uncovered, until bubbling around the edges and the cheese is melted. To brown the top, broil for 2 minutes.
- Remove from oven, garnish with scallions and serve with chips, toast points or sliced vegetables such as carrots, celery or bell peppers.
