Buffalo Chicken Dip
A game-day favorite that’s guaranteed to be a hit at your Super Bowl party!
PREP TIME: 15 minutes
COOK TIME: 30 minutes
LEVEL: Easy
YIELD: 12 servings
Ingredients
1 whole rotisserie chicken, shredded
8 ounces of Philadelphia cream cheese, at room temp
½ cup Hellmann’s mayonnaise
½ cup Frank’s Red Hot cayenne pepper sauce
2 cups shredded pepper jack cheese, divided
½ cup crumbled blue cheese, divided
1 garlic clove, minced
¼ cup green onions chopped (green parts); plus 1 tablespoon chopped (white parts) for garnish
Method of Preparation
- Preheat the Convection M or E Series Oven to 350F Convection or the Convection Steam Oven to 350F Convection Humid.
- Set up all ingredients and begin to prepare the dish
- If the cream cheese is still firm, place in an oven proof 8×8 dish and place in your oven for a few minutes, this should allow it to be mixed in smoothly. Alternatively, you may heat it up in the microwave for 45 seconds in a microwave safe bowl.
- Once warmed up, add the cream cheese, mayonnaise, hot sauce and garlic in a large bowl and mix until incorporated. Stir in shredded chicken, 1 ½ cups pepper jack, ¼ cup blue cheese and the scallions (green parts only). Once the mixture has come together, transfer it to an 8×8 dish and top it with the remaining pepper jack and blue cheese.
To be Done in the Convection Steam Oven
- Bake on Convection Humid, rack 2 or 3 for 30 minutes, until browned and bubbly.
To be Done in the M or E Series Oven
- Bake on Convection; rack number 4, for 25 minutes until bubbly and switch mode to Broil Medium for 5 minutes until browned.
Let the dish stand for about 5 minutes and then top with your scallion garnish. Serve with chips, celery or carrots. Enjoy!