Shea’s Favorite Chicken Buffalo Dip

This dip is always a favorite of my son-in-law Shea.  It’s always on the menu for our Gingerbread House Decorating party in early December.   We come together as a family to create very nontraditional structures that may or may not have any resemblance to a Gingerbread House!

Courtesy of thekitchn.com

Serves 4 to 6

What You Need

Ingredients

  • 2 tablespoonsunsalted butter
  • 1 poundboneless, skinless chicken breast, cut into 1/4-inch pieces
  • 1/2 teaspoonkosher salt
  • 1/2 cuphot sauce, such as Frank’s RedHot Sauce
  • 8 ouncescream cheese, cut into 8 cubes and at room temperature
  • 3 ouncesColby Jack cheese, shredded (about 1/2 cup) and divided
  • 2medium scallions (white and green parts only), thinly sliced
  • Serving options: Kettle potato chips, celery sticks, carrot sticks, or red pepper slices
  • Equipment
  • 8-inch ovenproof or cast iron skillet
  • Measuring cup and measuring spoon
  • Cutting board and chef’s knife

Instructions

  1. Heat the broiler if desired and melt the butter. (If you’d like a golden-brown top to the dip, arrange a rack in the middle of the oven and heat to broil.) Heat an 8-inch ovenproof or cast iron skillet over medium-high heat. Add the butter and melt.
  2. Add the chicken and salt. Add the chicken and salt and cook, stirring occasionally, until cooked through, about 8 minutes.
  3. Finish cooking the chicken with the hot sauce. Add the hot sauce and cook, stirring to help evaporate any juices left in the pan and using a spatula to break up any larger chunks of chicken, for 3 to 4 minutes more. Remove the pan from the heat to cool slightly.
  4. Add the cream cheese and some shredded cheese. Scatter the cream cheese cubes over the chicken. Let sit for 3 minutes for the cream cheese to soften. Add 1/3 of the Colby Jack and stir until thoroughly combined. Spread into an even layer.
  5. Top with the remaining shredded cheese and scallions. Sprinkle with the remaining Colby Jack and scallions.
  6. Serve immediately or broil to melt the cheese. You can serve the dip immediately or place the whole pan under the broiler until the cheese is golden-brown and bubbly, 1 to 2 minutes.
  7. Serve the warm dip. Serve the dip directly from the pan with chips, celery, or other chopped vegetables.

Recipe Notes

Make ahead: The dip can be made ahead and refrigerated for up to 2 days. Let come to room temperature and reheat in a warm oven or on an outdoor grill until warmed through.

Storage: Leftover dip can be refrigerated in an airtight container for up to 4 days.