Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip

Yield: 4-6 servings



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 Ben’s Brewing Co Kenny Pepper Ale

1 tsp garlic powder

2 tbs cornstarch

½ cup blue cheese crumbles



  1. Preheat oven to 350
  2. Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  3. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, b, garlic powder and cornstarch, process until well combined, about 5 minutes.
  4. Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  5. Bake until warm and cheese is bubbly, about 15 minutes.
  6. Remove from oven, sprinkle with blue cheese and serve warm with chips.