Growing up in Kansas, Paul Taylor Dance Company member Austin Kelly spent Sundays watching Kansas City Chiefs games on television with his father. In addition to their shared love of football, Kelly and his father share a passion for buffalo wings—and blue cheese. When Kelly was in high school, they started experimenting with different recipes for blue cheese buffalo chicken dip to snack on while watching the Chiefs play. “We crafted this ourselves,” says Kelly of their recipe. “Every time we eat it, without a doubt, my dad will say, ‘This is the best ever.’ ”
Kelly with his dip. Courtesy Kelly.
Since moving out of his parents’ house, Kelly has continued the tradition: “Every Super Bowl, I make it for a party and bring the leftovers to work, and we all enjoy it together,” he says. In recent years, it’s even turned into a competition—fellow PTDC dancer Kenny Corrigan will bring in his buffalo cauliflower dip, and the dancers have to declare a winner. “Oh, I win,” says Kelly. “I just keep saying to everyone, ‘Mine’s better, right?’ ”
Kelly continues to connect with his dad by recreating some of his best dishes, but is now keen on finding ways to make them healthier. “Now that I’m an adult, with an adult body, I’m finding different ways to substitute ingredients and include more healthy fats,” he says. “I love creating meals that are high in your macros—your carbs, fats, and protein—but without it being just rice, chicken, and broccoli.” Every time his buffalo chicken dip comes back into his rotation, Kelly sends his dad a picture. “Making this recipe is really nostalgic for me,” he says. “It evokes memories of being with my dad. It’s just really special.
Austin Kelly (second from left) sharing his dip with the Paul Taylor Dance Company on tour. Courtesy Kelly.
Ingredients
1/2 rotisserie chicken, shredded, or 3/4 lb sliced deli chicken breast, diced
2 16-oz blocks of 1/3-less-fat cream cheese, softened
1 cup Frank’s RedHot Buffalo Wings Sauce, or wing sauce of your choice
1 1/4 cups blue cheese crumbles (reserve 1/2 cup)
12 oz low-fat sour cream, or low-fat or nonfat plain Greek yogurt
1/3 cup milk (2% or skim)
2 cups shredded reduced-fat sharp cheddar cheese (reserve 1 cup)
2–4 tbsps Frank’s RedHot Original Cayenne Pepper Hot Sauce, plus more for sprinkling on top (“Two tablespoons will make it mild, and four will make it medium-hot,” says Kelly.)
1 bag tortilla chips (Kelly prefers On the Border Café Style chips.)
Instructions
Preheat the oven to 425°F.
If using rotisserie chicken, shred the meat with a fork. If using deli chicken breast, dice roughly. Set aside.
Unwrap the cream cheese, place it in a bowl, and microwave for up to 30 seconds to soften. Using a fork, mash the cream cheese until smooth.
Place the chicken, cream cheese, wing sauce, 3/4 cup blue cheese crumbles, sour cream, milk, 1 cup shredded cheddar cheese, and hot sauce in a baking dish (the dish should be at least 3/4-inch deep), and mix together well using a silicone spatula.
Using a spatula or spoon, smooth out the surface of the mixture. Top with the reserved cup of shredded cheddar cheese, sprinkled in an even layer.
Bake for 20–25 minutes, depending on the dimensions of your baking dish (the deeper the dish, the longer the oven time). When the edges begin to turn brown and you see some bubbling in the middle, remove from the oven.
Top the finished dip with the reserved 1/2 cup of blue cheese crumbles and hot sauce to taste. Serve with tortilla chips.
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