Buffalo Chicken Dip
1 tbsp unsalted butter
2 tsp minced garlic
2 cups cooked shredded chicken
1/2 cup Lane's One Legged Chicken Buffalo Sauce
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup white cheddar cheese, freshly shredded
1/4 cup American cheddar, freshly shredded
1/4 cup crumbled blue cheese (optional)
2 tsp green onions, sliced (or chives)
Preheat oven to 375°F. Arrange oven rack to the middle of your oven.
In an 8-inch cast-iron skillet, melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds). Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes).
Reduce heat to low and stir in cream cheese; mix until combined. Take off heat, stir through sour cream and top with both cheddar cheese(s) over the top.
Bake until bubbling around the edges and the cheese has melted (about 10 minutes). Broil (or grill) for a further minute to brown on top.
Immediately garnish with blue cheese and green onions. Serve with vegetable sticks, chips, crusty bread pieces for dipping.
*Recipe from Cafe Delites