Hot Buffalo Chicken Dip

recipetineats.com

Melba Martin

subheading: HOMEMADE RANCH:

⅓ cup mayonnaise , whole egg (Hellman’s and S&W recommended) (Note 1)

⅓ cup sour cream , full fat

⅓ cup buttermilk (Note 2)

2 ½ tbsp parsley , preferably curly, very finely minced (sub flatleaf parsley)

2 tsp fresh dill , finely minced

½ tsp apple cider vinegar (or more lemon)

½ tsp lemon juice (or more cider vinegar)

½ tsp worcestershire sauce

½ tsp onion powder

1 tsp garlic powder

subheading: BUFFALO CHICKEN DIP:

1 cup Frank’s Red Hot sauce (Note 3)

3 cups shredded cooked chicken breast (Note 4)

250g/ 8oz cream cheese , cut into 8 cubes

2 ½ cups colby cheese , shredded yourself (Note 5)

1 ¼ cups cheddar cheese , shredded yourself (Note 5)

1 tsp ground black pepper

½ cup green onion , finely sliced

subheading: GARNISH & SERVING:

Extra green onion

Corn chips, crackers, crostini, vegetable sticks (especially celery - very on-theme!)

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