Rocco GizzoBuffalo Chicken Dip is the creamy, spicy game-day dip everybody keeps circling back to. Put it out when people are coming over and let the table do the rest. It is exactly the kind of thing I want on a game-day spread. I grew up around food that was generous, unfussy and meant to be shared, and that is still how I like to cook. The goal is not to turn dinner into a production. It is to make something you are excited to eat and proud to put in the middle of the table. Cook it the way you like it, pour something good and do not overthink the rest. Mangia! If you need a chicken recipe with more personality than the usual weeknight fallback, Buffalo Chicken Dip belongs in the rotation.
Appetizers
Buffalo Chicken Dip
Buffalo Chicken Dip is the kind of appetizer that disappears fast—big flavor, shareable, and made for going back for one more.
Ingredients
- 1 8oz block cream cheese, softened
- 1/2 cup sour cream
- 3 scallion whites thinly sliced
- 1 1/2 tablespoons freshly chopped parsley
- 1 garlic clove grated
- 1 cup mont jack cheese
- 1/2 cup cayenne pepper sauce I used Franks
- 2 cups cooked chicken breast finely chopped (Rotisserie Chicken)
- 1/4 tsp cayenne pepper powder
- Freshly cracked black pepper about 15 cracks
- Green onions for garnishing
Instructions
- Preheat your oven to 350º
- In a large bowl, cream together the cream cheese, sour cream, scallion whites, parsley, and garlic clove.
- Stir in the Monterey Jack cheese, hot sauce, cayenne pepper powder, and black pepper.
- Lastly, fold in chicken.
- Transfer to an oven safe dish or cast iron skillet, and top with a sprinkle of cheese.
- Bake for 15-20 minutes until hot, bubbly and the cheese is melted. Then finish under the broiler for 2 minutes.
- Garnish with green onions
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