Layered Buffalo Chicken Dip
- Level: Easy
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 252
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 45
- Sodium
- 296
- Total: 1 hr 5 min (includes cooling time)
- Active: 35 min
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.