5 mg/ ramekinEasy

Buffalo Chicken Dip, Portioned by the Ramekin

Name: Buffalo Chicken Dip, Portioned by the Ramekin
Yield: 8 servings
Ingredients: 4 Tbsp browned infused butter, total 40 mg THC for the batch — brown about 5 Tbsp infused butter to yield 4 Tbsp; 8 oz cream cheese, properly softened; ½ cup ranch dressing (blue cheese dressing also works); ½ cup buffalo wing sauce; ½ tsp paprika; 1½ tsp garlic powder; 1⅓ cups shredded cheddar, divided (swap up to half for Monterey Jack if you want it meltier); 2 cups cooked shredded chicken — rotisserie, poached or well-drained canned; 2 green onions, thinly sliced, plus more for the tops; A little plain butter for the baking dish

Baked Elf Chef
House Kitchen

Adapted from The Best Buffalo Chicken Dip Recipe (Sugar Spun Run) — rewritten with the infusion and dose worked in.

baked by 0 elves

Ingredients · 8 ramekins · 40 mg total

4 Tbsp browned infused butter, total 40 mg THC for the batch — brown about 5 Tbsp infused butter to yield 4 Tbsp8 oz cream cheese, properly softened½ cup ranch dressing (blue cheese dressing also works)½ cup buffalo wing sauce½ tsp paprika1½ tsp garlic powder1⅓ cups shredded cheddar, divided (swap up to half for Monterey Jack if you want it meltier)2 cups cooked shredded chicken — rotisserie, poached or well-drained canned2 green onions, thinly sliced, plus more for the topsA little plain butter for the baking dish

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Brown the infused butter before anything else: melt gently in a small light pan, swirl until the milk solids go golden-brown and nutty, then scrape all of it into a bowl and set aside off the heat. Write down the total milligrams that went into the pan.
Heat the oven to 165 °C / 330 °F and butter a pie plate or 20 cm square dish.
Beat the softened cream cheese in a bowl — mixer or stiff spatula — until completely smooth. Lumps here become uneven ramekins later, so take the extra minute.
Stir in the ranch, buffalo sauce, paprika and garlic powder until the base is one even colour.
Fold in the chicken, the green onions and 1 cup of the cheddar, keeping the rest back.
Spread the mixture into the dish, scatter the remaining cheddar over the top, and bake 20–25 minutes at 165 °C / 330 °F until hot through and bubbling at the edges. The lower oven means a few extra minutes — worth it.
Rest the dish 5 minutes, then scrape in the browned infused butter and stir it thoroughly through the whole dip, 30 seconds minimum, until the buffalo-orange colour is uniform and no butter is sitting on top. Every milligram has to be distributed before you portion.
Weigh the full dish, divide by 8, and scale that exact weight into 8 ramekins. Top with extra green onion and lid them once cool.
To serve later, warm gently — 30-second microwave bursts with a stir between, or a low oven below 175 °C / 350 °F.
Label every ramekin: "Infused Buffalo Chicken Dip — 5 mg THC per ramekin, 40 mg per batch of 8. 21+ only." Add the date. One ramekin, then wait before you reach for another.