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)
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.
