Game day is here, and this creamy, cheesy, and tangy Hot Buffalo Chicken Dip is all you need this weekend. It features hot sauce braised chicken thighs shredded and tossed with whipped cream cheese and sour cream. It is then baked with shredded mozzarella and sharp cheddar for that perfect cheese pull. This Buffalo Chicken Dip recipe takes the classic to a new level. Perfect for football season and beyond, this game-day dip is the ideal companion for corn chips and celery sticks.
Related: Hawaiian Pigs in a Blanket Are the Perfect Game Day Snack
ingredients
directions
Preheat the oven to 300 °F. Sprinkle salt all over the chicken thighs and set them aside.
Heat olive oil in an oven-safe skillet until shimmering. Add the onion and sauté with a generous pinch of salt until translucent. Stir in the garlic and sauté for a minute more.
Add the hot sauce, honey, and Worcestershire sauce to the skillet and bring to a simmer.
Place the chicken thighs in the mixture and add the bay leaves. Cover the skillet and transfer it to the oven. Cook for 45 minutes.
Take the chicken out of the oven and increase the temperature to 375°F. Transfer the chicken to a plate, shred it using two forks, and set aside to cool slightly.
Place the cream cheese, sour cream, and dried mustard in a bowl. Beat with a hand mixer until light and fluffy. Add the chicken and ⅔ cup of the braising liquid. Fold to combine. Transfer to a baking dish and cover with the mozzarella and cheddar.
Place the baking dish in the oven and bake for 15 minutes. Turn on the broiler and broil for another 5 minutes or until golden and bubbly.
Garnish the dip with the scallions and celery leaves. Serve immediately with corn chips and carrot and celery sticks.