Chicken dip with all the flavors of Buffalo Chicken Wings boasting distinct layers and textures like that first bite you get with just the right touch of dressing hugging the wing.
Melt 2 tablespoons butter with 1 teaspoon minced garlic in the microwave for 30 seconds until melted; set aside.
Wet fingertips with water and evenly press 8 ounces cream cheese into the bottom of baking dish.
Toss chicken, hot sauce, and butter-garlic mixture in a medium mixing bowl.
Spread chicken mixture over the cream cheese and top with 1/3 cup shredded cheese and 1/2 cup blue cheese crumbles. *At this point the dish can be covered and refrigerated until ready to bake and serve.
Bake uncovered for 25-30 minutes or until hot and bubbly. Remove from oven and garnish with chopped scallions and additional blue cheese, if desired, before serving. Serve with blue corn tortilla chips, celery, carrots, or crackers.
Notes
Make dip ahead and refrigerate for up to 3 days until ready to bake. *If making ahead in a glass baking dish, bring to room temperature before baking or put in a cold oven and then set the temp. Never put a cold baking dish in a hot oven, as it could break.
For a large party, triple the recipe and layer in a slow cooker, one on top of the other, as described in the recipe. Cream cheese—chicken mixture—cheeses, repeat. Heat on high for about 2 hours, or until cheese is melted and bubbly.
Reheat any leftovers by spreading out in a thin layer on a rimmed baking sheet and broil for 5 minutes to warm through, or microwave for 2 minutes until warmed through.