Buffalo Chicken Dip

A game-day favorite that’s guaranteed to be a hit at your next football party!

 

PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
LEVEL: EASY
YIELD: 12 SERVINGS

Ingredients

  • 1 Whole Rotisserie Chicken, Shredded
  • 8 oz of Philadelphia Cream Cheese, at Room Temp
  • ½ Cup of Hellman’s Mayonnaise
  • ½ Cup Frank’s Red Hot Cayenne Pepper Sauce
  • 2 Cups Shredded Pepper Jack Cheese, Divided
  • 1 Garlic Clove, Minced
  • ¼ Cup Green Onions Chopped (Green Parts); Plus 1 tbsp Chopped (White Parts) for Garnish

Preparation Method

    1. Preheat the Convection M or E Series Oven to 350F Convection or the Convection Steam Oven to 350F Convection Humid.
    2. Set up all ingredients and begin to prepare the dish
    3. If the cream cheese is still firm, place in an oven proof 8×8 dish and place in your oven for a few minutes, this should allow it to be mixed in smoothly. Alternatively, you may heat it up in the microwave for 45 seconds in a microwave safe bowl.
    4. Once warmed up, add the cream cheese, mayonnaise, hot sauce and garlic in a large bowl and mix until incorporated. Stir in shredded chicken, 1 ½ cups pepper jack, ¼ cup blue cheese and the scallions (green parts only). Once the mixture has come together, transfer it to an 8×8 dish and top it with the remaining pepper jack and blue cheese.
  1. To be Done in the Convection Steam Oven
    1. Bake on Convection Humid, rack 2 or 3 for 30 minutes, until browned and bubbly.
  2. To be Done in the M or E Series Oven
    1. Bake on Convection; rack number 4, for 25 minutes until bubbly and switch mode to Broil Medium for 5 minutes until browned.
  3. Let the dish stand for about 5 minutes and then top with your scallion garnish. Serve with chips, celery or carrots. Enjoy!
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