Buffalo Chicken Dip



1 (8-ounce) package Wisconsin cream cheese, at room temperature

1 cup sour cream

1 cup(about 6 ounces) Wisconsin blue cheese, crumbled (plus additional for garnish)

1/2 cup carrot, diced

1/2 cup celery, diced

2 tablespoons butter, divided

1/4 cup Frank's hot sauce

8 ounces cooked chicken, diced

Tortilla chips for dipping


In medium bowl, combine cream cheese and sour cream and mix well until smooth in consistency. Add blue cheese crumbles, carrot and celery; mix to combine.

In medium saucepan, melt butter over medium heat. Add Frank's hot sauce, mix well and cook for 1 minute. Remove from heat and add chicken, tossing well to coat. Let chicken mixture cool and then add to cream cheese mixture, mixing lightly. Serve with additional blue cheese crumbles and tortilla chips for dipping.

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