Pickley Buffalo chicken dip

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Step 1

You can use any chicken you like or even canned chicken. I use rotisserie chicken and only use the breast meat. I finely dice it and use about 2 to 3 cups. You can use as much or as little chicken as you prefer.

Step 2

Add the chicken to a bowl and add the hot sauce, pickle juice, dill, onion powder and black pepper. Give this all a good stir to combine it all.

Step 3

Cut your cream cheese up into very small cubes, add that and the mayo to the chicken mixture and stir well to combine.

Step 4

I like to buy a block of cheese and grate it myself, as I think it melts better. Add the majority of the cheese after it is shredded to the chicken mixture. Stir well to combine.

Step 5

Add the the chicken mixture to a 9 inch square pan or pie pan.

Step 6

Top with the remaining cheese.

Step 7

Please note before you bake that all ovens are different and bake times will vary. Cover your dip with a piece of foil. Bake at 375 degrees for about 20 minutes. Then uncovered until the top is bubbly and brown. You will know when the dip is done when it is bubbly and brown and "scoopable" with chips.

Step 8

You can finely dice your pickles and sprinkle them on the top or serve them on the sides. I buy the super small and tiny pickles which are called cornichon. I like to put them right in the chip. I think the scoops chips are best for this dip.