This dish is packed with shredded BBQ chicken, tangy sour cream, smooth cream cheese, spicy sriracha, charred corn & loads of melted cheese! This amazing buffalo chicken dip is then baked until golden, bubbly, and perfect for clinging onto toasty baguette rounds! Trust us, you won’t be able to stop when you start!
Buffalo Chicken Dip
Buffalo Chicken Dip
with baguette rounds & charred corn
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Chicken
- Corn
- Emmental Cheese
- Free-range Chicken Mini Fillets
- Lemon Juice
- NOMU BBQ Rub
- Salad Leaves
- Sour Cream Dip
- Sourdough Baguette
- Spring Onion
- Spring Onions
- Sriracha Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Paper Towel
- Seasoning (salt & pepper)
CHEEKY CHICK
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel, and season with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Using two forks, gently shred the chicken and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Season and remove from the pan.
LOADED DIP
In a bowl, combine the sour cream dip, the sriracha sauce (to taste), the lemon juice, and seasoning. Add the shredded chicken and ½ the charred corn. Mix until fully combined. Place in an ovenproof dish and sprinkle over the grated cheese. Pop in the hot oven and bake until the cheese is melted and golden, 10-15 minutes.
TOASTED BAGUETTES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When melted, add the baguette rounds, cut-side down, and toast until browned, 1-3 minutes per side.
QUICK SALAD
In a bowl, combine the rinsed salad leaves, the remaining charred corn, ½ the sliced spring onion, a drizzle of olive oil, and seasoning.
A GREAT DIP-CISION!
Serve up the buffalo chicken dip. Side with the corn salad and the baguette rounds. Sprinkle over the remaining spring onion. Grab a baguette round and get dunking!
Free-range Chicken Mini Fillets - 150g
NOMU BBQ Rub - 5ml
Sour Cream Dip - 100ml
Corn - 40g
Sriracha Sauce - 7,5ml
Lemon Juice - 15ml
Emmental Cheese - 40g
Sourdough Baguette - 1
Salad Leaves - 20g
Spring Onion - 1
CHEEKY CHICK
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel, and season with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Using two forks, gently shred the chicken and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Season and remove from the pan.
LOADED DIP
In a bowl, combine the sour cream dip, the sriracha sauce (to taste), the lemon juice, and seasoning. Add the shredded chicken and ½ the charred corn. Mix until fully combined. Place in an ovenproof dish and sprinkle over the grated cheese. Pop in the hot oven and bake until the cheese is melted and golden, 10-15 minutes.
TOASTED BAGUETTES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When melted, add the baguette rounds, cut-side down, and toast until browned, 1-3 minutes per side.
QUICK SALAD
In a bowl, combine the rinsed salad leaves, the remaining charred corn, ½ the sliced spring onion, a drizzle of olive oil, and seasoning.
A GREAT DIP-CISION!
Serve up the buffalo chicken dip. Side with the corn salad and the baguette rounds. Sprinkle over the remaining spring onion. Grab a baguette round and get dunking!
Free-range Chicken Mini Fillets - 300g
NOMU BBQ Rub - 10ml
Sour Cream Dip - 200
Corn - 80g
Sriracha Sauce - 15ml
Lemon Juice - 30ml
Emmental Cheese - 80g
Sourdough Baguette - 2
Salad Leaves - 40g
Spring Onion - 1
CHEEKY CHICK
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel, and season with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Using two forks, gently shred the chicken and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Season and remove from the pan.
LOADED DIP
In a bowl, combine the sour cream dip, the sriracha sauce (to taste), the lemon juice, and seasoning. Add the shredded chicken and ½ the charred corn. Mix until fully combined. Place in an ovenproof dish and sprinkle over the grated cheese. Pop in the hot oven and bake until the cheese is melted and golden, 10-15 minutes.
TOASTED BAGUETTES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When melted, add the baguette rounds, cut-side down, and toast until browned, 1-3 minutes per side.
QUICK SALAD
In a bowl, combine the rinsed salad leaves, the remaining charred corn, ½ the sliced spring onion, a drizzle of olive oil, and seasoning.
A GREAT DIP-CISION!
Serve up the buffalo chicken dip. Side with the corn salad and the baguette rounds. Sprinkle over the remaining spring onion. Grab a baguette round and get dunking!
Free-range Chicken Mini Fillets - 450g
NOMU BBQ Rub - 15ml
Sour Cream Dip - 300ml
Corn - 120g
Sriracha Sauce - 22,5ml
Lemon Juice - 45ml
Emmental Cheese - 120g
Sourdough Baguette - 3
Salad Leaves - 60g
Spring Onions - 2
CHEEKY CHICK
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel, and season with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Using two forks, gently shred the chicken and set aside.
CHARRED CORN
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Season and remove from the pan.
LOADED DIP
In a bowl, combine the sour cream dip, the sriracha sauce (to taste), the lemon juice, and seasoning. Add the shredded chicken and ½ the charred corn. Mix until fully combined. Place in an ovenproof dish and sprinkle over the grated cheese. Pop in the hot oven and bake until the cheese is melted and golden, 10-15 minutes.
TOASTED BAGUETTES
Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When melted, add the baguette rounds, cut-side down, and toast until browned, 1-3 minutes per side.
QUICK SALAD
In a bowl, combine the rinsed salad leaves, the remaining charred corn, ½ the sliced spring onion, a drizzle of olive oil, and seasoning.
A GREAT DIP-CISION!
Serve up the buffalo chicken dip. Side with the corn salad and the baguette rounds. Sprinkle over the remaining spring onion. Grab a baguette round and get dunking!
Free-range Chicken Mini Fillets - 600g
NOMU BBQ Rub - 20ml
Sour Cream Dip - 400ml
Corn - 160g
Sriracha Sauce - 30ml
Lemon Juice - 60ml
Emmental Cheese - 160g
Sourdough Baguette - 4
Salad Leaves - 80g
Spring Onions - 2
Woolies Products in this dish
