This is a classic chicken dip, mildly spicy, tangy, and tasty.
In 2023, Ann stayed in Calgary to house/dog sit for cousin Rachael, and during that trip, also had a visit with Auntie Diane who always spoils me when I’m visiting. She made this dip and I insisted on the recipe which she forwarded from Pinterest. It took over a year for me to finally make it, for Jay & Taylor’s Back Home Wedding Celebration, and it was a huge success which means it gets added to our family recipes!
Ingredients
- 1 tbsp unsalted butter
- 2 tsp garlic, minced
- 2 cups cooked chicken, shredded
- ½ cup Frank’s RedHot Original hot sauce
- 250 g (8 oz) cream cheese, softened
- ½ cup sour cream
- ½ cup white cheddar, freshly shredded
- ¼ cup American cheddar, freshly shredded
- ¼ cup blue cheese, crumbled (optional)
- 2 tsp green onions or chives, sliced
- celery sticks, carrot sticks, tortilla chips, crusty bread, or potato chips, for dipping
Method
Heat the oven to 190°C (375°F), with a rack in the middle.
Melt the butter in a 20 cm (8 in) cast-iron skillet or other ovenproof pan over medium-high heat. Sauté the garlic until fragrant, about 30 seconds. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, about 2 minutes.
Reduce the heat to low and stir in the cream cheese until combined. Take the pan off the heat, stir in the sour cream, and top with both cheddars.
Bake until bubbling around the edges and the cheese has melted, about 10 minutes. Broil for another minute to brown the top.
Garnish right away with the blue cheese, if using, and the green onions. Serve with the vegetables, chips, and bread for dipping.
Notes
- No ovenproof pan? Make it in a regular pan on the stove, then transfer it to a 1 L (1 qt) baking dish.
- Rotisserie chicken works well.
- Halve the hot sauce for a milder dip, or add more for a spicier one.