Old Bay Crack Chicken Dip
A revision to the New York Times' Buffalo Chicken Dip is given a Maryland twist in this amazing appetizer! This can be easily doubled if you have a larger crowd!
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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.