➽ Did you make this recipe? I love to see what’s going on in your kitchen. When it’s football season it’s time to bust out your favorite appetizers. The sour cream may release water into the dip, you can just stir this liquid back into the dip when you reheat it. If you do happen to have any leftover dip (which is highly unlikely) you can store it in an airtight container in the fridge for up to a week. Right before serving, add the crumbled blue cheese and the diced green onions.Once everything is melted you can top the dip with the extra cheese.Reduce the temperature to low heat and allow the cheese to melt into the chicken mixture. Add the cream cheese, sour cream, and shredded cheese.Add the shredded chicken and the buffalo hot sauce.Heat until the butter is melted and the garlic is fragrant. Set the slow cooker to high heat and add the butter and the garlic.The delicious dip with stay warm on low all night long. This is an easy recipe to make in the crockpot if you are serving it at your next party. Veggie sticks: celery sticks and carrot sticks.This creamy dip recipe can be served at room temperature or you can keep it warm in your crockpot. Top with crumbled blue cheese and sliced green onions before serving.Remove the dip from the oven and let it cool for about 10 minutes before serving.Bake until the cheese is melted and the dip is bubbly. Add an additional half cup of shredded cheese to the top of the dip and place the pan in the oven. After the cheese and chicken mixture is warm and melted through.Add the shredded cheese and warm it on medium heat until the cheese is completely melted.Warm on medium heat until they both have melted into the chicken. Add the cream cheese, and the sour cream.Add the buffalo hot sauce and toss the chicken to combine.you can add a teaspoon of buffalo season in here for some extra flavor. Add the shredded chicken and sauté the chicken for a few minutes so that it is flavored with garlic butter.
In a heavy-bottomed skillet, like a cast-iron pan, add the butter and the garlic, sauté for a few minutes until the garlic is fragrant and very lightly browned.
I have cooked chicken in my instant pot or even just boiled the chicken with a little bit of seasoning in water. If you don’t have leftover chicken, you can cook a few chicken breasts with a little bit of buffalo seasoning. I usually make this recipe in my cast iron skillet, but you can also follow the steps through melting all the ingredients together and then adding the dip to a 9 x 13-inch baking dish before adding the final sprinkling of cheese. Top this finished dip off with sliced green onion. Blue cheese crumbles give this dip a punch of blue cheese flavor that you might get with hot wings. Sour cream also adds creaminess to this dip. I always use full-fat sour cream in this recipe. Cream cheese adds extra creaminess to this cheesy dip. You’ll need cheese in the dip and a little extra for the top. For best results opt for block cheese and not the pre-shredded chees.Shredded cheese doesn’t melt as smoothly as block cheese that you’ve shredded yourself. You can use shredded cheddar cheese, Monterey Jack, or even cheddar jack cheese in this recipe. It gives this dip a classic hot wing flavor. I love the iconic Frank’s Hot Sauce in this recipe. Melted butter and garlic will give the chicken an extra layer of flavor. I usually use fresh garlic that is pressed for its recipe, but you can use a half teaspoon of garlic powder You can use leftover roast chicken or rotisserie chicken for this recipe or you can season a few fresh chicken breasts with buffalo seasoning, for an extra spicy kick.
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