At a glance

Bake six ramekins of Buffalo chicken dip until they bubble at the edges and reach 165°F in the center. Keep the dip plain as it bakes, then stir optional measured cannabutter into a single ramekin off the heat.

Buffalo Chicken Dip with Cannabutter

Ingredients & directions

Buffalo Chicken Dip Recipe

Ingredients

Dip

To serve

Make the recipe cannabis-free. Where legal, use an edible product from a licensed seller to finish one clearly labeled portion for a legal-age adult who has opted in. Edible effects may take up to 4 hours to peak. Store cannabis in its original package, locked away from children and pets.

Directions

  1. Cream cheese, sour cream and Buffalo hot sauce in a bowl

    Make the tangy base

    Heat the oven to 375°F (190°C). Lightly grease six 6-ounce oven-safe ramekins and set them on a rimmed sheet pan. Stir the cream cheese, sour cream, hot sauce and garlic powder in a bowl. Smear out any pockets of cream cheese with the back of a spoon before you add the chicken.

  2. Shredded chicken and cheddar folded into an orange Buffalo sauce mixture

    Fold in the chicken

    Fold in the chicken and ¾ cup of the cheddar. Divide the mixture among the ramekins and top with the remaining ¼ cup cheddar. Fill each ramekin to about the same level so they heat evenly.

  3. Small dark ramekins filled with Buffalo chicken dip and shredded cheddar

    Bake until bubbly

    Bake 17 to 20 minutes, until the edges bubble and a thermometer in the center reads 165°F (74°C). Let the ramekins rest 5 minutes on the sheet pan. A browned top can hide a cool center. Check the middle of a ramekin.

  4. Bubbling Buffalo chicken dip with blue cheese crumbles and scallions

    Dress each ramekin

    Scatter blue cheese and scallions over the ramekins. Serve with celery or toast. For an opted-in adult serving, stir a measured amount of labeled cannabutter into that ramekin while the dip is still warm. Keep the plain ramekins and serving spoons separate from the labeled infused one.

Storage Refrigerate the plain dip within two hours and use within 3 to 4 days. Reheat leftovers to 165°F. Keep labeled cannabis products locked away in their original packaging and finish servings just before eating.

Kitchen notes

Tips, swaps and common questions

Make the ramekins ahead

Assemble and cover the plain ramekins up to one day ahead. Refrigerate them and add a few minutes to the bake if needed. Use oven-safe vessels that can go from refrigerator to oven per the manufacturer’s directions.

Control the heat

For a milder batch, start with ¼ cup hot sauce. Serve more at the table.

Can I make Buffalo chicken dip in one dish?

Yes. Use a shallow 1-quart baking dish and bake until the center reads 165°F. Transfer an adult portion to a labeled ramekin before adding any measured cannabutter.

Can I use rotisserie chicken?

Yes. Pull 2 cups of meat from a properly refrigerated cooked chicken and shred it before folding it into the dip.

What’s a substitute for blue cheese?

Use crumbled feta for a salty finish or add extra scallions for a milder topping.

Allergens

Contains milk. Baguette contains wheat. Check the hot sauce and toppings for other allergens.

Use the product label

Estimate THC in a portion

Measure only the labeled cannabutter used in one ramekin. Stir it through the warm dip just before serving. Use the same unit for the label amount and the amount used.

Enter the label values and the amount you used.

The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.

Recipe and safety references