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Bayou Hot Chicken Dip

Prep Time:

15 mins.

Cook Time:

10 mins.

Yield:

8 to 10 servings

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.

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

  1. Preheat oven to 375℉. Butter an 8-inch cast-iron skillet or baking dish.
  2. 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.
  3. 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.
  4. Bake, uncovered, until bubbling around the edges and the cheese is melted. To brown the top, broil for 2 minutes.
  5. 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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