Buffalo Chicken Dip with Street Corn
Preparation Time: 5 minutes Cooking Time: 25 minutes Overall Time: 30 minutes Yields: 8
A deliciously creamy cheese dip featuring buffalo chicken and sweet corn!
Ingredients
- 2 cups cooked and shredded chicken
- 2 cups corn (fresh, frozen, or drained from a can)
- 1/2 cup hot sauce (or buffalo sauce) (like Frank’s Red Hot)
- 8 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/4 cup ranch dressing (link) (or sour cream)
- 1 tablespoon lime juice (optional)
- 2 cups shredded cheese (like cheddar and/or jack)
- 2 green onions, sliced (optional)
Instructions
- Combine the chicken, corn, hot sauce, cream cheese, mayonnaise, ranch dressing, lime juice, and cheese, transfer to a baking dish, and bake in a preheated oven at 350F/180C until the cheese is melted and the edges are bubbling, approximately 20-30 minutes.
- Savor!
Slow Cooker Method: Combine all ingredients, place them in the slow cooker, and cook until the cheese is fully melted, about 1-2 hours on high or 2-4 hours on low.
Tip: Different hot sauces have varying heat levels; add as much of your preferred hot sauce as needed to reach your desired spiciness!
Suggestion: Stir in 1-2 tablespoons of melted butter into the hot sauce before incorporating it into the dip.
Suggestion: Incorporate 1 tablespoon of chopped cilantro.
Suggestion: Serve topped with crumbled cotija cheese.
Suggestion: Present with a light dusting of chili powder.
Suggestion: Top with a drizzle of hot sauce.
Suggestion: Garnish with a drizzle of ranch dressing.
Suggestion: Serve with lime wedges.