Zesty with hot sauce, this creamy cheese dip, packed with rotisserie chicken, tastes just like your favorite chicken wings — without all the napkins. Chopped carrot and celery sprinkled on top of the dip adds freshness and crunch.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 cup sour cream
- 1/2 cup finely crumbled blue cheese (about 2 1/2 ounces)
- 1/2 cup mild hot sauce, such as Frank’s
- 1/4 cup whole milk
- Two 8-ounce packages cream cheese, at room temperature
- 2 cups chopped cooked chicken (from about 1/2 rotisserie chicken)
- 1 medium carrot, finely chopped (about 1/2 cup), plus carrot sticks, for serving
- 2 stalks celery, finely chopped (about 1/2 cup), plus celery sticks, for serving
- 1 tablespoon finely chopped flat-leaf parsley
- Tortilla chips, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Combine the sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the chicken.
- Scoop the chicken mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
- Scatter the carrots and celery over the top, then sprinkle with the parsley. Serve warm with tortilla chips, celery and carrots, for dipping.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 269 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 73 mg |
| Sodium | 256 mg |
Reviews
Was really creamy and delicious however I made one update and used the entire chicken
I skipped the blue cheese since I don’t like it and added a bit of homemade restaurant ranch instead. It was really good!
Yum it was quick and easy