Shredded chicken gets tossed with that classic cayenne-forward hot sauce, garlic, and onion powder for a dip that's all bold, tangy heat in every bite. It bakes up bubbling and golden on top, with crisp celery on the side if you want something cool and crunchy to cut through the spice. Scoop it up with tortilla chips, crackers, or sliced baguette while it's still warm from the oven — this is the kind of appetizer that disappears fast at game day or any casual get-together. It's a great pick for a lactose free spread, letting you set out a crowd-pleasing dip without worrying about who can dig in. Just give it a few minutes to rest after baking, since it comes out of the oven seriously hot and molten.
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A serving of up to about 1/4 cup of blue cheese is low in lactose. This recipe contains only about 2 1/2 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spatula until smooth and lump-free. Add the sour cream, hot sauce, garlic powder, and onion powder, and mix until fully combined.
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