Papaya Carolina Reaper Buffalo Chicken Dip

Papaya Carolina Reaper does part of the work usually left to buffalo sauce. Melted into butter, it spreads through the cream cheese instead of sitting in hot pockets, so the dip keeps its buttery tang while picking up papaya sweetness and a serious reaper burn.

Papaya Carolina Reaper is the bottle. The papaya reads first, the familiar buffalo tang follows, and the Carolina Reaper lands at the end with a heat that stays put against the cream cheese and sharp cheddar.

Soften the cream cheese fully before you mix. Cold cream cheese leaves white lumps and keeps the sauce from reaching every piece of chicken. The finished base should be smooth, loose and evenly orange before it goes into the baking dish.

Time 40 min · Serves 6 to 8 · Sauce Papaya Carolina Reaper · How it is used 6 tbsp melted with the butter and mixed into the dip

How hot is it The finished dip is extra hot with a steady reaper burn. For less heat, use 3 tablespoons of Papaya Carolina Reaper and add 3 tablespoons more buffalo-style hot sauce, or use up to 9 tablespoons total for more heat.

Ingredients

For the Dip

• 2 tbsp unsalted butter
• 6 tbsp Papaya Carolina Reaper
• 8 oz cream cheese, fully softened
• 1/2 cup sour cream
• 1/4 cup buffalo-style hot sauce
• 1/2 tsp garlic powder
• 3 cups cooked shredded chicken
• 1 1/2 cups shredded sharp cheddar, divided
• 2 scallions, thinly sliced, divided

To Serve

• 8 oz sturdy tortilla chips
• 6 celery stalks, cut into sticks

Method

1. Heat the oven to 375F. Lightly grease a 1 1/2-quart baking dish.
2. Melt the butter in a small saucepan over low heat. Add the Papaya Carolina Reaper and whisk for 30 seconds, until the mixture is glossy and uniform. Do not let it boil.
3. Beat the softened cream cheese, sour cream, buffalo-style hot sauce and garlic powder in a large bowl until smooth. Pour in the warm butter mixture and stir until the base is evenly orange with no white streaks.
4. Fold in the shredded chicken, 1 cup of the cheddar and half of the scallions. Use chicken that was cooked to an internal temperature of 165F before shredding.
5. Spread the mixture in the prepared dish and level the top. Scatter the remaining 1/2 cup cheddar over it in an even layer.
6. Bake for 20 to 25 minutes, until the edges are bubbling and the cheese has melted with a few browned spots. If the center is still cool, give it another 3 to 5 minutes.
7. Rest the dip for 5 minutes so it thickens enough to stay on a chip. Finish with the remaining scallions and serve hot with tortilla chips and celery sticks.

One more thing

Assemble the dip up to one day ahead, cover it and refrigerate it. Let the dish sit at room temperature while the oven heats, then add about 5 minutes to the baking time.

Questions people ask

How do you make spicy buffalo chicken dip?
Mix softened cream cheese with sour cream, buffalo-style hot sauce and Papaya Carolina Reaper melted in butter. Fold in cooked chicken and cheddar, then bake at 375F until bubbling.

Can I make buffalo chicken dip with reaper hot sauce?
Yes. Use Papaya Carolina Reaper as part of the hot sauce rather than adding it at the end, which spreads the papaya flavor and reaper heat evenly through the dip.

How spicy is this buffalo chicken dip, and how can I adjust the heat?
It is extra hot with a lasting reaper burn. Reduce Papaya Carolina Reaper to 3 tablespoons and replace the missing amount with buffalo-style hot sauce for a milder dip, or increase it to 9 tablespoons total for more heat.

Can buffalo chicken dip be made ahead or stored?
Yes. Assemble it one day ahead and refrigerate it covered, or refrigerate baked leftovers for up to 3 days. Reheat leftovers to 165F before serving.

More with this sauce: Papaya Reaper Garlic Butter Wings.