Buffalo chicken dip

Recipe by Carolyn Malcoun

Serves: 8


  • 1 pound boneless skinless chicken breasts
  • 12 ounces IPA
  • 1 cup water
  • 1 8-ounce package cream cheese
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup Frank‚Äôs hot sauce
  • 1 cup crumbled blue cheese
  • tortilla chips, celery sticks and carrot sticks for serving


1. Preheat oven to 350 degrees F.

2. Bring the chicken, beer and water to a boil in a large saucepan over high heat. Reduce heat to a simmer and cook, turning once or twice, until the chicken is just cooked through, 10 to 12 minutes. Transfer to a clean cutting board and let cool. When cool enough to handle, dice the chicken.

3. Clean the pot. Melt the cream cheese over medium-low heat, stirring often, until the cheese melts, about 5 minutes. Stir in the diced chicken, celery, onion and hot sauce. 

4. Spread the mixture in a pie plate and sprinkle with the blue cheese. Bake until the dip is bubbling, about 20 minutes. Serve with the chips and vegetables.

MAKE AHEAD: Cook the chicken and prep the other ingredients beforehand; combine them all in a saucepan on the grill and cook, stirring often, until heated through.