This dip starts out warm, rich and spicy. Then it's topped with cool crunchy vegetables, tangy blue cheese dressing and bacon for a salty hit. Scoop it out with a spoon so you can get all of the layers in one bite.
Recipe courtesy of Food Network Kitchen
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Layered Buffalo Chicken Dip
Total:
1 hr 5 min
Active:
35 min
Yield:
12 to 14 servings
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
12 to 14 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Combine the sour cream, hot sauce, milk and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8-inch square baking dish. Cover the baking dish with foil and bake until warmed through, 25 to 30 minutes. 

Meanwhile, heat the oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning a few times, until evenly browned, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain; let cool, then crumble. 

Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter over the celery, then the lettuce, then the carrots. Drizzle with the blue cheese dressing and sprinkle with the bacon and scallions. Serve with the tortilla chips.

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