Buffalo Chicken Dip
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6 to 8
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup buffalo wing sauce
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon white wine vinegar
- 1 teaspoon paprika
- 1 teaspoon chopped fresh dill
- ½ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- 2 cups chopped or shredded cooked chicken
- 1 cup shredded sharp cheddar cheese, divided
Directions
Preheat oven to 350˚F.
In a large bowl, stir together cream cheese and next 10 ingredients; stir in chicken and ½ cup cheese. Pour into a 1½-quart baking dish, and sprinkle with remaining ½ cup cheese.
Bake for 30 minutes or until hot and bubbly. Let stand for 5 minutes before serving.
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What's the best way to make this dip more mild without changing the texture? I thought about just putting more sour cream & mayo in. I don't want it to be too runny though. Any thoughts?
The Deen Team
I would recommend getting a very mild buffalo sauce instead of anything too spicy!