Layered Buffalo Chicken Dip

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 293, total fat 26 G., saturated fats 9 G., proteins 7 G., carbohydrates 7 G., fiber 1 G., cholesterol 52 mg, sodium 570 mg, sugar 3 G.

The bottom layer of this dip is warm, tangy, and velvety, with chunks of spicy chicken. It then transitions to a top layer of juicy, crisp vegetables, bacon bits, and a tangy blue cheese dressing. Top the dip with large tortilla chips to enjoy the combination of all the layers and the delicious flavor of Buffalo chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup shredded chicken (about half a rotisserie chicken)
0.5 cup sour cream
0.5 cup hot sauce
2 tbsp. whole milk
1 package (220 g) of cream cheese, room temperature
1 tbsp. vegetable oil
220 g bacon (about 9 strips)
3 stalks celery, finely diced (about 1 cup)
1.5 cups shredded iceberg lettuce (about a quarter of a head)
2 medium carrots, grated (about 1 cup)
0.5 cup store-bought blue cheese dressing
2 green onions, thinly sliced (about 1/4 cup)
Tortilla chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, iceberg lettuce, carrot, celery, blue cheese, cream cheese, milk, sour cream, corn chips, bacon

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Combine the sour cream, hot sauce, milk, and cream cheese in a food processor and process until smooth. Combine the cheese mixture with the chicken in a bowl and spread it with a spatula into the bottom of an 8-inch square glass baking dish.

Cover the pan with foil and bake until the dip is heated through, 25 to 30 minutes.
Meanwhile, heat the vegetable oil in a large nonstick skillet. Add the bacon and cook over medium heat, turning several times, until evenly browned, 7-8 minutes.
Transfer the bacon to a paper towel-lined plate to drain excess fat; let cool, then crumble.
Let the dip sit at room temperature for 10 minutes.
Then remove the foil and top with celery, shredded lettuce, and carrots. Drizzle with blue cheese dressing and sprinkle with bacon bits and green onions. Serve with tortilla chips.

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