This easy dip amps up the flavor of the original, but Publix purists will still love it.
The fried chicken, sweet tea, and bakery section are all-star winners.
This cold buffalo chicken dip may seem unremarkable.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
And why is that?
One ingredient: the chicken.
We tested both (instructions for both are below), and they came out excellent.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
you’ve got the option to make your choice on the style you want to serve.
Leftover Dip?
Spread it between two tortillas with some cheese for a fast and easy quesadilla.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Ingredients
1lb.boneless, skinless chicken breasts
1(5 oz.
)yellow onion, quartered
2(5-in.
)fresh thyme sprigs
3cupschicken broth
1/2tsp.kosher salt
1(8-oz.)

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Cool chicken:
Transfer chicken to a cutting board; let cool 20 minutes.
Beat with an electric mixer on medium speed until smooth, 2 to 3 minutes.
Shred chicken:
Using 2 forks, shred chicken into bite-size pieces.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Add chicken to dip:
Fold chicken into cream cheese mixture using a spatula.
Cover and chill for 1 hour.
Finish dip and serve:
Transfer to a bowl.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Top evenly with blue cheese crumbles and chives.
Serve with kettle chips, crackers, carrot sticks, or celery.
Warm Buffalo Chicken Dip
Proceed with recipe as directed through Step 5, omitting chilling.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Place ingredients in a lightly greased 1-quart baking dish.
Cover and bake at 350F until thoroughly heated, about 25 minutes.
Top evenly with blue cheese crumbles and chives.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Serve with kettle chips, crackers, carrot sticks, or celery.

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley