Layered Buffalo Chicken Dip

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.
  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 35 min
  • Yield: 12 to 14 servings
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Ingredients

1/2 cup sour cream

1/2 cup mild hot sauce, such as Frank's

2 tablespoons whole milk

One 8-ounce package cream cheese, at room temperature

1 cup chopped chicken (from about 1/2 rotisserie chicken)

1 tablespoon vegetable oil

8 ounces bacon (about 9 slices)

3 stalks celery, finely diced (about 1 cup)

1 1/2 cups shredded iceberg lettuce (from about 1/4 head)

2 medium carrots, shredded (about 1 cup)

1/2 cup store-bought blue cheese dressing 

2 scallions, thinly sliced (about 1/4 cup)

Tortilla chips, for serving

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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