• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Recipe video above. This is a recipe from my friend Heather. Born and raised in the US South, she really knows her stuff when it comes to hot dips!!This version has a few more steps than the quick and easy "dump it all in a bowl" recipes. But the end result is better. Far better! Quite possibly my all-time favourite hot dip.SPICINESS: Pretty spicy but not "blow-your-head-off". If you're concerned, hold back half the buffalo sauce, then just stir it in at the end just before baking, adding as much as you think you can handle!

• ⅓ cup mayonnaise (, whole egg (Hellman's and S&W recommended) (Note 1))
• ⅓ cup sour cream (, full fat)
• ⅓ cup buttermilk ((Note 2))
• 2½ tbsp parsley (, preferably curly, very finely minced (sub flatleaf parsley))
• 2 tsp fresh dill (, finely minced)
• ½ tsp apple cider vinegar ((or more lemon))
• ½ tsp lemon juice ((or more cider vinegar))
• ½ tsp worcestershire sauce
• ½ tsp onion powder
• 1 tsp garlic powder
• 1 cup Frank’s Red Hot sauce ((Note 3))
• 3 cups shredded cooked chicken breast ((Note 4))
• 250g/ 8oz cream cheese (, cut into 8 cubes)
• 2½ cups colby cheese (, shredded yourself (Note 5))
• 1¼ cups cheddar cheese (, shredded yourself (Note 5))
• 1 tsp ground black pepper
• ½ cup green onion (, finely sliced)
• Extra green onion
• Corn chips, crackers, crostini, vegetable sticks ((especially celery - very on-theme!))

Click Here For Step-By-Step Instructions