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5 mg/ ramekinEasy

Buffalo Chicken Dip, Eight Lids

Baked Elf Chef
House Kitchen
Adapted from The Best Buffalo Chicken Dip Recipe (The Forked Spoon / Jessica Randhawa) — rewritten with the infusion and dose worked in.
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Your dose · per ramekin

Written at 5 mg per ramekin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 8 ramekins · 40 mg total

60 g (about 4 tbsp) infused butter of known potency, totalling 40 mg THC4 cups cooked shredded chicken (rotisserie is fine, or 3 poached breasts)225 g (8 oz) cream cheese, cubed240 ml (1 cup) ranch dressing180–240 ml (¾–1 cup) cayenne-style hot sauce, to taste1 tsp freshly ground black pepper1 tsp garlic powder½ cup green onions, chopped1½ cups shredded mozzarella, divided1½ cups shredded cheddar, dividedCelery sticks, carrots, chips or crackers, to serve
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Buffalo Chicken Dip, Eight LidsILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F and grease a 23 cm (9") square baking dish. Line up 8 identical lidded ramekins and a scale.
  2. Brown the infused butter now so it's ready: melt the 60 g over low heat in a small pan, swirling until the milk solids turn amber and nutty, then scrape all of it — flecks included — into a small bowl.
  3. In a medium saucepan over medium-low heat, whisk the cream cheese, ranch, hot sauce, pepper and garlic powder until the cream cheese has fully melted into a smooth sauce. Take it off the burner.
  4. Fold in the chicken, green onions, 1 cup of the mozzarella and 1 cup of the cheddar. Spread into the baking dish and bake 20–25 minutes, until hot and bubbling at the edges.
  5. Let the dish rest 10 minutes, then tip it into a large mixing bowl, add every bit of the browned infused butter and stir for a solid minute, reaching the bottom and sides. Start low, go slow — the stir is the dose.
  6. Weigh the bowl, subtract its empty weight, divide by 8 and scale that exact weight into each ramekin. Scatter the remaining mozzarella and cheddar over the tops.
  7. Slide the filled ramekins into a 160 °C / 325 °F oven for 5 minutes to melt the cheese caps — no broiler, nothing above 175 °C / 350 °F. Cool before lidding; reheat later in 30-second microwave bursts.
  8. Label each lid: Buffalo Chicken Dip · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.