Bayou Hot Chicken Dip

Name: Bayou Hot Chicken Dip
Prep time: 15 min
Cook time: 25 min
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

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.

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