Lemon Pepper Chicken Dip Recipe - Los Angeles Times
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Lemon Pepper Chicken Dip

Time 45 minutes
Yields Serves 4 to 6
Lemon pepper flavors this spin on Buffalo chicken dip, a game day staple.
(Ben Mims/Los Angeles Times)
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A spin on hot buffalo chicken dip, this lemon-pepper variation adds fresh lemon zest, cracked black pepper and chile flakes to perk up the warm, cheesy dip. If you don’t have cooked chicken to use, buy a cooked rotisserie chicken from your grocery store and shred the breast meat to use here. Be careful not to overbake the dip or it will split; you just want the edges lightly golden and the dip hot in the center. Spread any leftovers on sourdough toast for an excellent grilled cheese sandwich.

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1

Heat the oven to 350 degrees. In a large bowl, mash the cream cheese with a fork until broken up. Crumble in about two-thirds of the feta, then add the olive oil, 2 teaspoons of black pepper, the garlic powder, chile flakes and salt. Using a microplane set over the bowl, finely zest both lemons into the dip. Juice the lemons and pour 1/2 cup juice into the dip; discard or save any leftover juice for another use. Stir everything until evenly combined.

2

Add the chicken to the dip and stir until just combined (you don’t want to stir so much that the chicken turns to mush). Transfer the mixture into a shallow 1-quart baking dish or pie plate and sprinkle the top with the remaining ½ teaspoon pepper.

3

Bake the dip until it is heated through and lightly browned around the perimeter, about 30 minutes. Remove from the oven and sprinkle with the scallions. Crumble the remaining 1 ounce of feta evenly over the scallions, then drizzle with more olive oil, if you like. Serve the dip while hot with crackers and veggies for dipping.