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Buffalo Chicken Dip
Serves 6–8 · Prep 25 min · Cook 20 min — Baked cream-cheese dip with shredded chicken thighs, Frank's RedHot, cheddar and blue cheese; with leftover chicken it's about 25 minutes start to finish.
- 500g cooked chicken (thighs), shredded
- 225g full-fat cream cheese, at room temperature
- 120ml Frank's RedHot Original
- 20g butter, melted
- 120ml ranch or blue cheese dressing (DIY below)
- 150g mature cheddar, grated, split 100g / 50g (Monterey Jack is more authentic)
- 60g Stilton or Saint Agur, crumbled (optional)
- 2 spring onions, finely sliced
- DIY ranch
- 60g mayo
- 60g soured cream
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried dill
- 1 tbsp chopped chives
- A squeeze of lemon
- Salt and pepper
- Chicken: smoke thighs on the Egg at 150°C with a chunk of hickory to 80°C+, or sous vide at 65°C for 2 hours, or poach. Pull the meat and pat off excess liquid.
- Buffalo sauce: whisk the Frank's into the melted butter. Skip the butter if using Frank's Buffalo Wings sauce.
- Base: beat the cream cheese until smooth, then mix in the buffalo sauce, dressing, 100g cheddar and half the blue cheese. Fold in the chicken.
- Bake: spread into a 20cm cast-iron pan or dish, top with the remaining cheddar and blue cheese. Bake at 190°C (170°C fan) for 20 min until the edges bubble. On the Egg, indirect at 180°C for 20–25 min.
- Finish with the spring onions and an extra drizzle of Frank's.
It splits and goes oily with reduced-fat cheese or if overbaked — take it out as soon as the edges bubble.
Lumps come from cold cream cheese; soften fully or microwave for 20 seconds before beating.
Medium heat as written; push to 150ml Frank's for a proper kick.
Make ahead: assemble up to 24 hours in advance and bake from cold, adding 5–10 minutes.
Serve with celery, carrot sticks, tortilla chips or toasted baguette slices.
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