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Buffalo Chicken Dip
By Ali Slagle
YIELD6 to 8 servings
TIME20 minutes
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Buffalo Chicken Dip
John Kernick for The New York Times. Food Stylist: Simon Andrews.

Sour cream and onion, spinach-artichoke, queso and fondue are warm dips you know and love, but we'd urge you to get to know Buffalo chicken dip a little better. It’s a quick, one-pan snack, spicy from a heavy pour of hot sauce, luscious from sour cream and cream cheese and a little funky from the blue cheese. With just the right amount of acid and salt, it'll keep people coming back for more. It also plays well with beer, but that you already knew.

American, Dips And Spreads, Blue Cheese, Chicken, Cream Cheese, Hot Sauce, Sour Cream, Snack, Appetizer, Super Bowl, Tailgate Mark as Cooked 1,561 ratings
INGREDIENTS
1 tablespoon unsalted butter
2 cups shredded, cooked chicken
½ cup Buffalo-style hot sauce
½ teaspoon fresh lemon juice
¼ cup sour cream
4 ounces cream cheese, cut into pieces and softened
½ cup freshly shredded white Cheddar cheese
¼ cup crumbled blue cheese
1 ½ teaspoons finely chopped chives, or to taste
Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving
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PREPARATION
Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.
Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.
Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.

https://cooking.nytimes.com/recipes/1019682-buffalo-chicken-dip?module=Recipe+of+The+Day&pgType=homepage&action=click