Go Back

Cast-Iron Buffalo Chicken Dip

There is a specific kind of food required for the fourth quarter of a tense football game: hot, gooey, aggressively spiced, and served with a heavy corn chip. This elevated buffalo chicken dip relies on the sharp heat of Frank's Red Hot, balanced by rich cream cheese and sharp cheddar. Using premium deli-roasted chicken keeps the prep time entirely under fifteen minutes, making it the ultimate Art of the Host bail-out when company arrives.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American Game Day
Ingredients Equipment Method

Ingredients
  

The Base
  • 2 tablespoons unsalted butter
  • 4 celery ribs sliced thin
  • 1 small white onion peeled and finely diced
The Body
  • 4 ounces spicy deli chicken such as Blazing Buffalo style, finely chopped, or leftover roast chicken
  • 2 8-ounce blocks cream cheese, room temperature
  • 1 cup sharp cheddar cheese freshly grated
The Heat
  • 1/2 cup Frank’s Red Hot Sauce plus more for garnish
The Vessel
  • 1 massive bag heavy-duty corn chips Fritos Scoops

Equipment

  • Medium heavy-bottomed sauté pan or cast-iron skillet
  • Wooden spoon
  • Ceramic baking dish optional

Method
 

The Sauté
  1. Heat the butter in a medium, heavy-bottomed sauté pan or cast-iron skillet over medium-high heat.
  2. Add the finely diced onion and thin celery slices to the pan. Sauté until the vegetables are very soft and translucent, about 3 to 5 minutes.
The Melt
  1. Stir the chopped chicken into the vegetables to warm through.
  2. Reduce the heat to medium-low. Add both blocks of softened cream cheese to the skillet. Stir constantly using a wooden spoon until the cream cheese is completely melted and bubbling gently.
The Spice
  1. Fold in the grated sharp cheddar cheese and pour in the hot pepper sauce. Stir continuously until the cheddar melts into the cream cheese, creating a smooth, thick, neon-orange emulsion.
The Serve
  1. Remove the skillet from the heat. You can serve the dip directly from the hot cast-iron skillet, or transfer it to a ceramic baking dish and keep it warm in a low oven until kickoff.
  2. Serve surrounded by heavy scoops of corn chips that can stand up to the thick, gooey dip.