Football season has come and gone but not before I tried a revised version of Buffalo Chicken Dip from the New York Times. Ever since Old Bay came out with their own hot sauce, I’ve looked for ways to incorporate an offshoot of Maryland’s favorite seasoning blend. Not only can you drizzle some on my Old Bay Crispy Wings, but you can use it as a replacement for that other hot sauce used in Buffalo Chicken Dip if you have some available at your local market. I suggest you give it a try! This Old Bay Crack Chicken Dip can be addicting with an assortment of crudites, baguette slices and/or crackers. Serve it along with other appetizers for a gathering of family or friends. If you are expecting a lot of people, it’s easy to double.
Prep:
Chicken was prepped in my Instant Pot. I have to admit I am beginning to come around to this one-pot wonder! This chicken started out frozen, then voila, it was done! I’m talking like 15 minnutes to cook from frozen! Once the pressure was released, the chicken was removed. I shredded the amount I needed for the dip and saved what remained for some Chicken Caesar Salad. While that was cooking, the rest of the ingredients were prepped and measured out. This dip really is that simple!
In the Skillet:
Melt the butter in a medium-sized skillet. Add the Old Bay Hot Sauce and chicken. Simmer for about 2-3 minutes, stirring frequently to evenly coat the shredded chicken.
Off heat, stir in the cream cheese, sour cream and lemon juice until combined. Look at that creamy goodness! I can’t wait!
Time to Bake:
Spread mixture into a small prepared baking dish, such as a pie pan or similar sized small casserole dish. Sprinkle with the shredded white cheddar cheese and bake at 375 degrees for about 10 minutes or until bubbling around the edges and cheese is melted.
Let’s Eat!
If you prefer it a little toasty in appearance, place it under the broiler for about a minute or so. Add any garnishes you prefer such as blue cheese crumbles, chives or even bacon crumbles! I like the idea of bacon because bacon goes with everything, right? Wait….maybe a sprinkle of Old Bay? There’s never enough, if you are a Marylander!
The Dippers:
You could use the typical celery sticks. The spoon helps to eliminate those determined double-dippers and encourages proper etiquette (LOL).
For a alternative choice, you could use some freshly made Sourdough bread or even some sliced store-bought baguettes. There truly are many possibilites. Either way, you should make this Old Bay Crack Chicken Dip for your company to snack on while they watch the big game. It will vanish, just like the lead your team had, in a short period of time!
Old Bay Crack Chicken Dip
Ingredients
- 1 T butter
- 2 c shredded cooked chicken breast
- 1/2 c Old Bay Hot Sauce
- 1 T fresh lemon juice
- 1/4 c light sour cream
- 4 oz low-fat cream cheese (1/2 of 8 oz brick), softened and cut into 16 pieces
- 1/2 c freshly shredded white cheddar
Possible Garnishes:
- 1/4 c crumbled blue cheese
- 1 1/2 t Chopped chives
- bacon crumbles
Instructions
- in a skillet, melt butter over MEDIUM-HIGH heat.
- Add chicken and hot sauce; SIMMER for 2-3 minutes.
- Off heat, stir in lemon juice, sour cream and cream cheese until combined.
- Place mixture in a small prepped baking dish. Sprinkle with shredded cheese.
- Bake in a preheated 375°F oven for about 10 minutes. Dip should be bubbling around the edge of its pan and the cheese should be melted. You can place under the broiler for a minute or so to brown top, if preferred.
- Garnish with blue cheese crumbles, finely chopped chives or even bacon crumbles, if desired.
- Serve with celery sticks, tortilla and/or potato chips or bread.
