From Scratch: Kickin’ Buffalo Chicken Dip

A touchdown-worthy recipe that’s easier than wings and just as bold

Story by Alea Wilkins + Photography by Lily Whitener

As football season kicks off, it ushers in the South’s other favorite pastime: food. Fierce competition pairs well with hearty eating, and the MVP of every snacking spread is a crowd-pleaser that’s scoopable, satisfying and brings the heat. LOCAL Life publisher Lori Goodridge-Cribb drafts this buffalo chicken dip to her lineup of game-day recipes. She recommends it as the perfect substitute for traditional hot wings, which can be messy and difficult to share. The dip moves the chains with a balance of spicy and creamy, with savory rotisserie chicken anchoring the line. When served alongside a spread of munchies like celery, carrot sticks, crackers and Fritos, it can be a tailgate game changer.

Kickin’ Buffalo Chicken Dip

Ingredients

2 cups shredded rotisserie chicken

8 ounces softened cream cheese

1 cup grated cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup Frank’s hot sauce

Optional: scallions for garnish

Directions

[1] Heat oven to 350 degrees. Combine grated cheddar and Monterey Jack cheeses in a mixing bowl. [2] Stir together rotisserie chicken, softened cream cheese, Frank’s hot sauce and half of the grated cheese mixture. [3] Transfer to a baking dish, and top with the remaining grated cheese. [4] Bake for 20 to 25 minutes, or until the top is slightly browned. Garnish with chopped scallions, and let cool before serving. 

Hot tip

Break down your rotisserie chicken while it’s still warm. The meat practically falls off the bone and makes leftovers a breeze. It’s way easier than deboning cold chicken from the fridge the next day.