Buffaleaux Chicken Dip


8 ounces Philadelphia Cream Cheese, at room temperature

½ cup Frank’s RedHot Sauce

½ cup sour cream

2 cups chopped Rouses Rotisserie Chicken

1½ cups shredded Kraft Monterey Jack Cheese

¼ cup finely chopped green onion tops, plus more for garnish

Mission Corn Tortilla Chips, for serving

Celery sticks, for serving


Preheat oven to 375 degrees.

In a large bowl, mix the cream cheese with the hot sauce and sour cream until combined. Stir in the chicken, 1 cup of the cheese and the green onion tops. Spoon the mixture into a medium cast-iron skillet, and sprinkle the remaining ½ cup of cheese on top.

Place skillet on middle oven rack. Bake until cheese is bubbling, about 20 minutes.

Turn on the broiler. Move skillet to top rack of oven. Broil dip until lightly browned on top. Let stand for 5 minutes.

Garnish with green onions and serve with tortilla chips and celery sticks.