Layered Buffalo Chicken Dip
1/2 cup sour cream
1/2 cup mild hot sauce, such as Frank’s
2 tbsp whole milk
1 8oz package cream cheese, room temperature
1 cup chopped chicken (about 1/2 rotisserie chicken)
8 oz bacon (about 9 slices)
3 stalks celery, finely diced (about 1 cup)
1 1/2 cups shredded iceberg lettuce
2 medium carrots, shredded
1/2 cup store-bought blue cheese salad dressing
2 scallions, thinly sliced
- Preheat oven to 350F.
- Combine sour cream, hot sauce, milk, and cream cheese in a food processor and process until smooth. Toss the chicken and hot sauce mixture together in a bowl and spread with a spatula in the bottom of a glass 8″ square baking dish. Cover dish with foil and bake until warmed through, about 25-30 minutes.
- Meanwhile, cook bacon over medium heat in a medium skillet until evenly browned, about 7-9 minutes. Transfer bacon to a paper towel-lined plate to drain. Let cool, then crumble.
- Let the baking dish sit at room temperature, 10 minutes. Uncover the baking dish and scatter celery, then lettuce, then carrots. Drizzle with blue cheese dressing, and sprinkle with bacon and scallions.