5 mg/ ramekinEasy

Buffalo Chicken Ramekins

Name: Buffalo Chicken Ramekins
Yield: 8 servings
Ingredients: 4 tbsp (56 g) infused butter containing 40 mg THC total, for browning; 16 oz (450 g) cream cheese, at room temperature; 6 oz (170 g) mild yellow cheddar, shredded (about 1½ cups), divided; ¾ cup cayenne-style hot sauce, plus a little for drizzling; ½ cup ranch dressing, plus a little for drizzling; ½ cup mayonnaise; 2 medium celery stalks, finely chopped (about 1 cup); ¼ tsp freshly ground black pepper; 10 oz (280 g) cooked chicken, shredded (about 2⅔ cups); 2 scallions, thinly sliced; Celery and carrot sticks, corn or tortilla chips, to serve; 8 lidded ramekins, 6 oz / 180 ml or larger

Baked Elf Chef
House Kitchen

Adapted from Buffalo Chicken Dip Recipe (The Kitchn) — rewritten with the infusion and dose worked in.

baked by 0 elves

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.

Othermg

Ingredients · 8 ramekins · 40 mg total

4 tbsp (56 g) infused butter containing 40 mg THC total, for browning16 oz (450 g) cream cheese, at room temperature6 oz (170 g) mild yellow cheddar, shredded (about 1½ cups), divided¾ cup cayenne-style hot sauce, plus a little for drizzling½ cup ranch dressing, plus a little for drizzling½ cup mayonnaise2 medium celery stalks, finely chopped (about 1 cup)¼ tsp freshly ground black pepper10 oz (280 g) cooked chicken, shredded (about 2⅔ cups)2 scallions, thinly slicedCelery and carrot sticks, corn or tortilla chips, to serve8 lidded ramekins, 6 oz / 180 ml or larger

Tweak This Recipe

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

ILLUSTRATION

Steps

Heat the oven to 175 °C / 350 °F and line up eight ramekins and a scale.
In a large bowl, stir the cream cheese, 1 cup of the cheddar, hot sauce, ranch, mayonnaise, chopped celery and black pepper until smooth and uniform.
Fold in the shredded chicken. Scrape into a 2-quart baking dish and smooth the top.
Bake until bubbling at the edges, about 30 minutes. Take the dish out and let it settle for 5 minutes so it stops simmering.
While it bakes, brown the infused butter: swirl it in a small pale-bottomed pan over medium-low heat for 3–4 minutes, until the solids are golden and it smells like toasted nuts. Stay well under 175 °C / 350 °F and pull it off as soon as it turns, solids and all.
Off the heat, pour the browned infused butter over the rested dip and stir the whole dish thoroughly — at least 30 seconds, scraping the corners — until there are no glossy streaks. The dose is only even if the batch is.
Drop the oven to 160 °C / 325 °F. Weigh the dip evenly into the eight ramekins, about 170 g each, scraping the dish clean and topping up any light one. Scatter the remaining ½ cup cheddar over the tops.
Return the ramekins to the 160 °C / 325 °F oven for 4–5 minutes, just until the cheese lids melt. Finish with a thread of hot sauce and ranch and the sliced scallions.
Cool, lid and refrigerate for up to 3 days. Reheat one ramekin in 30-second microwave bursts or in a low oven, always under 175 °C / 350 °F.
Label each lid: Buffalo Chicken Ramekins · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.