Name: Toaster-Oven Buffalo Chicken Dip
Total time: 1 h
Ingredients: 1 pound cream cheese; ¾ cup Frank's RedHot Original Cayenne Pepper Sauce; 3 cups shredded cooked chicken; 1 cup ranch dressing; 4 ounces blue cheese , crumbled (1 cup); 2 teaspoons Worcestershire sauce; 4 ounces sharp cheddar cheese , shredded (1 cup); 2 scallions , sliced thin

Why This Recipe Works

Buffalo wings are a messy finger food but a universal favorite for get-togethers. To make a more party-friendly side to serve a crowd, we turned to the dip version; all the same tangy flavor but with easier access and less mess. Shredding the meat from a rotisserie chicken kept the dip quick to assemble. Cream cheese provided a smooth base for the dip, and microwaving it with Frank’s RedHot sauce loosened it (and added heat!), so stirring in chunky chicken and blue cheese was a snap. A cup of ranch dressing and a few teaspoons of Worcestershire sauce heightened the zesty tang. Sprinkling the dip with cheddar cheese halfway through baking melted the cheese into a gooey topping without it getting lost in the dip. An average-size rotisserie chicken should yield 3 to 4 cups of shredded meat. Serve the dip with crusty bread, crackers, crostini, and/or crudités.

Instructions

Adjust toaster oven rack to middle position and heat oven to 350 degrees. Combine cream cheese and hot sauce in medium bowl and microwave until cream cheese is very soft, about 2 minutes, whisking halfway through microwaving. Whisk until smooth and no lumps of cream cheese remain. Stir in chicken, dressing, blue cheese, and Worcestershire until combined (visible bits of blue cheese are OK).

Transfer mixture to 2-quart baking dish and smooth top with rubber spatula. Bake for 20 minutes. Remove dish from toaster oven, stir dip, and sprinkle with cheddar. Return dish to oven and continue to bake until cheddar is melted and dip is bubbling around edges, 15 to 20 minutes longer. Transfer dish to wire rack and let cool for 10 minutes. Sprinkle with scallions and serve.