We love this dip so much (thanks Tanya!), that I keep chopped roasted chicken in the freezer so that I can ‘whip this up at a moments’ notice’. It’s good with everything and I found this super simple version on the New York Times site – enjoy!
1 T. butter
2+ cups shredded or chopped cooked chicken
1/2+ c. Buffalo-style hot sauce (I use Frank’s)
1/2 t. fresh lemon juice AND 1/4-1/2 c. sour cream
4 oz. cream cheese (if I have extra chicken, I just use the whole package)
1/2+ c. grated old cheddar
For garnish – crumbled blue cheese, chopped chives or parsley
For enjoying – cut up vegetables, crackers, chips or baguette
Preheat the oven to 375. Melt the butter in a large skillet and simmer the chicken and hot sauce together until the sauce has reduced by half – this will probably take about 5 minutes.
Turn off the heat and stir in the lemon juice, sour cream and cream cheese until all is melted and well combined. Scrape into your favorite baking dish, sprinkle on the cheddar and bake for 10 to 15 minutes until the top is nicely golden and the dip is bubbling.
Garnish and serve as you wish – it won’t last long!
- Category: Appetizers, Chicken, Make-ahead