This needs to be made with an IPA.
The buffalo sauce (which has to be Franks, let’s just get that out of the way) needs a big kick to the face. The only beer up for that job is an IPA.
I made this with Ballast Point’s Sculpin, one of my favorite IPA’s on the planet, and as with so many great IPA’s, it’s made in California. After all, we have Ballast Point’s Sculpin, Russian River’s Pliny, Bear Republic’s Racer 5, Stone’s Ruination, Drake’s Aroma Coma, and AleSmith IPA.
No offense to the rest of the world, but if you love your hops, the West Coast is a great place to be.
But maybe you don’t like hops. And the though makes you want to wash your mouth out with a lager.
Before you decide, definitively, I dare you to have a blind IPA taste party.
Get a bottle of every beer on the above list (this will be much easier for my West Coast friends), pour them, taste them.
And don’t forget to invite me. I’ll bring the dip.
Ingredients
- 2 tbs olive oil
- 3 boneless skinless chicken thighs, cut into small pieces
- 8 oz sour cream
- 16 oz cream cheese, softened
- 3/4 cup Parmesan
- 3/4 cup Mozzarella, plus ½ cup mozzarella for top
- 1/3 cup Franks Red Hot Sauce
- 2/3 cup IPA beer
- 1 tsp garlic powder
- 2 tbs cornstarch
- ½ cup blue cheese crumbles
Directions
- Preheat oven to 350
- Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
- In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
- Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
- Bake until warm and cheese is bubbly, about 15 minutes.
- Remove from oven, sprinkle with blue cheese and serve warm with chips.
I use this food processor. I love it, I’ve used it several times a week for years and it’s still going strong. (affiliate link)
That looks insanely good and I don’t even eat chicken! And I love how it just overflows onto your gorgeous cutting board. I need to recreate this!
You can totally leave out the chicken
I’m more impressed with your beer choices! We LOVE good IPA’s and craft beers! I’m definitely trying this recipe.
This looks delicious! I’m definitely trying this. Love the look of the dip, the pretzels and beer in the background – I can actually imagine myself tasting this!
I love that! Did you use the potato in this dip too?
No need, I made a huge amount and I’m pretty sure I ate most of it all by myself.
Frank’s red hot sauce is a must in our house! Another “must try” recipe from you!
Oh wow–this sounds fabulous. I make buffalo chicken dip but I think this takes it to a whole new level. Must make for superbowl!!!
If you only knew how much I want some of that dip right now…
You may have just inspired me to have a beer tasting party this month!
Soooo with you on the Frank’s. There’s just no other hot sauce that comes close.
The way it is oozing out of the bowl just makes me want it even more
I seriously want to bathe in this dip – between the cheese, buffalo chicken and beer, I just love everything that’s going on.
Seriously. Surf’s up. And I’m riding a tsunami of drool.
I’d be inviting you to every party if you brought that dip. YUM!
Are you kidding me?! I don’t think there could be a dip I would rather drool over than this one. YUM!
Looks awesome, buffalo chicken dip is apparently my boyfriend’s new obsession. However neither of us love blue cheese… any recommendations for a substitution?
Also as a beer lover, you must visit Michigan and have some superior brews
Michigan has great breweries! Founders is one I want to visit. I’d say just leave the blue cheese off, It’ll still be great
I am going to “get rid” of your neighbor so I can pick up on your leftovers!! Franks is thee best sauce for buffalo, no question!
I’m in trouble if your neighbor disappears now, aren’t I?
I’m sure they wouldn’t mind if you just moved right in, they’re pretty nice
You are welcome to my leftovers any time!
Oh my god, this looks amazing. Anything that involves cheese and spilling over the edge of the bowl–YES!
I love hops and therefore, cannot wait to visit you and the west coast. I just hope you have some of this lying around for me when I get there. Dyyyyying.
I like the idea of IPA with a spicy dip! Especially one that’s on the buffalo end of the spicy scale
I’m ashamed to admit I haven’t tried all those IPAs (what a bad Californian I am, I don’t think I’ve even seen Drake’s or AleSmith around here), but I think an IPA blind taste test would be so much fun!
good god. I need this dip
Ummm this looks ridiculously delicious!
This dip sounds so good!
You are making me break my resolutions! I’m going to make this for my Super Bowl party. Keep up with the great job.
Fabulous taste in IPA’s!! From a former CA girl who is loving beer in Portland. Can’t wait to try the dip sans chicken. Thanks for sharing and steering people right on their beer drinking
What the? These pictures look incredible! Wow. I… i just can’t stop looking at them… this dip must be cheese-heaven on earth!
So ooey gooey and delicious looking! I want!
Where is a needle and mainline when you need it?!?! GIMME. NOW!!
Amen on the Frank’s … a total must! This dip looks amazing Jackie!
Am making this for our beer/food pairing this weekend. Looks awesome
I . . .I can’t . . . move. Or see, or think or do anything else. This MUST occur.
Tried this yesterday for a day of football viewing. Followed the recipe precisely. Gotta say, I did not like it. At all. The shredded parmesan gave it a gritty texture & off-putting taste. And yes, I used “Shredded” parmesan & exactly 1.5 cups. But, I’ve been making a fantastic buffalo chicken dip for many years now, and I guess I’m just used to that one and anything else pales in comparison. Not sure if it’s cool to share my recipe here, but if anybody wants it, email me at JSJoyce(at)gmail(dot)com
JJ
So sorry this didn’t work out for you, my guests and I really liked it. Did you puree it for 5 minutes? And then bake it? If you did their really shouldn’t be any “texture” from the parmesan left over, it should fully incorporate.
I already know how good this is…and it’s killing me!
I loved this!! Such a hit! I did use 1/2 parmesan and 1/2 mozzarella and it turned out so good! Nothing left in the bowl, will be making it for my Super Bowl party.
Thank you! Good tip! I’ll mention that in the directions
I love this! but I used mozzarella and parm and some cheddar. I like my cheese!
We are eating it now and it is amazing!!! I agree that the IPA makes the taste!! So delicious!
I seriously can’t look at the pictures of this dish. Every time I do, my mouth uncontrollably water. Holy Mary Mother of God I have to try this.
This looks so addictive. Love the blue cheese crumbles added to the top! Perfect for Sunday’s big game!
How many people does that recipe feed?
Depends on how much they eat! It’s a pretty good amount.
Only 3 chicken thighs to around 5 1/2 cups of cheese and liquid?
Ohhhh Emmm Geee!
Just put this guy in the oven, and can already tell it’s going to be AH-Mazing! Thanks for all of the fabulous recipes… they especially come in handy for me lately. I’m pregnant with our first, and cooking with beer is a close second to enjoying one out of the bottle
Congrats! I’m with you, if I can’t drink my beer, I’ll settle for eating it!
Absolutely. And thank you! The dip was a HUGE success, and everyone loved it. Keep the “Beerecipes” comin’!
I made this yesterday for a Super Bowl party and my friends all loved it! The only weird thing was that it took forever to bake/warm up. I made it in the morning, other than the baking part, and refrigerated it during the day while I was out. Later, I brought it to my friend’s place and baked it there. I had it in a corning ware dish. It took about 30 minutes before it was even warm. And hardly tasted the beer, but that might be because it baked for so long. Also, after 15 mins baking I took it out and crumbled on the blue cheese…then realized it was still not warm and returned it to the oven, so the blue cheese largely melted in. Bu,t it still tasted great and my friends raved about it! Thanks for posting the recipe! I intend to re-try this one, and can’t wait to try some of your others!
How many people does this feed?
it depends on how much they eat! It’s a generous portion.
Can you use franks red hot buffalo sauce or does it have to be just franks red hot sauce?
I think so!
Can this be done in a crockpot?
I have no idea, but if you try it, let me know!
I just wanted to say I made this last night for girls night and it was insanely good!! Everyone loved it and couldn’t get enough. Thanks for the great recipe.
OMG!! I just found your blog and already have an insanely long list of must-try recipes, both food and beer!
Only bummer, is that I just lost 6 pounds, with a few more to go and all this yummy food doesn’t necessarily spell d-i-e-t!
Moderation must be the key here! Thanks for some awesome looking recipes!
Does it HAVE TO have to have IPA. What happens if you substitute it with a different kind of beer?
It really doesn’t have to be. I think it’s best but any beer will work. A lot of people just use a pilsner or pale lager.
Can’t wait to try this recipe! You had me at “IPA”! Ballast Point Sculpin is in our kegerator at the moment. It must be fate.
Hi Jackie! Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a dip recipe roundup today on Foxes Love Lemons. Have a great day!
This looks amazing and I just pinned it for later~
I made this in a crockpot. I had a few other things going on in my small oven, so I cooked the chicken first, then just dumped everything in the pot, put it on high for about an hour til everything was melted together, stirred it every once in a while, then bumped it down to low for another half hour, 45 min or so. It was FABULOUS!!!
i have made this dip twice already at it was a HUGE success! Can’t wait to make it again! it is a must have at a party! =)