Buffalo Chicken Dip
 Upgrade your game day spread with this creamy, spicy Buffalo Chicken Dip—all the bold, tangy flavor of classic Buffalo wings, minus the mess. A guaranteed crowd-pleaser! Ingredients 8 ounces cream cheese ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce 1 large garlic clove, minced 2 cups shredded cooked chicken, from 1 rotisserie chicken 2 cups shredded Pepper Jack cheese, divided ½ cup crumbled blue cheese, divided (optional) ¼ cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish Tortilla chips, carrots, and celery sticks, for serving 8 ounces cream cheese ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup hot sauce, preferably Frank’s RedHot Original Cayenne Pepper Sauce 1 large garlic clove, minced 2 cups shredded cooked chicken, from 1 rotisserie chicken 2 cups shredded Pepper Jack cheese, divided ½ cup crumbled blue cheese, divided (optional) ¼ cup finely chopped scallions, light and dark green parts only, from 3-4 scallions, plus more for garnish Tortilla chips, carrots, and celery sticks, for serving Instructions Preheat the oven to 375°F. In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined. Stir in the chicken, 1½ cups of the pepper jack, 6 tablespoons of the blue cheese (if using), and the scallions. Transfer the mixture into a 1½ quart baking dish and sprinkle the remaining ½ cup of pepper jack and 2 tablespoons of blue cheese over top. Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes. Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips, carrots, and celery sticks. Make-Ahead Instructions: The dip can be prepared and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking from cold. Preheat the oven to 375°F. In a large bowl, warm the cream cheese in the microwave until softened, about 45 seconds. Add the mayonnaise, hot sauce, and garlic and whisk until combined. Stir in the chicken, 1½ cups of the pepper jack, 6 tablespoons of the blue cheese (if using), and the scallions. Transfer the mixture into a 1½ quart baking dish and sprinkle the remaining ½ cup of pepper jack and 2 tablespoons of blue cheese over top. Bake the dip for about 20 minutes, until bubbling. Turn on the broiler and broil 6 inches from the heat until lightly browned on top, a few minutes. Let stand for 5 minutes, then sprinkle with scallions and serve warm with tortilla chips, carrots, and celery sticks. Make-Ahead Instructions: The dip can be prepared and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking from cold. Nutrition Information Powered by Per serving (8 servings) Serving size: About 2/3 cup Calories: 381 Fat: 35 g Saturated fat: 12 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 15 g Sodium: 757 mg Cholesterol: 88 mg Per serving (8 servings) Serving size: About 2/3 cup Calories: 381 Fat: 35 g Saturated fat: 12 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 15 g Sodium: 757 mg Cholesterol: 88 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.