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Light bites • Spicy

Christopher S’s Chicken (Craic) Dip

Christopher Scollard, Habanero Consulting Inc.
Christopher Scollard

Product Support Specialist

The first time my Canadian partner came to Ireland for Christmas, my uncle, a professional chef, was preparing delicious hors d’oeuvres. My partner had prepared this Crack Dip, so named as it is absolutely addictive. She put a small bowl out for my family and alas this dip led to my uncle’s dishes being upstaged! The bowl of Craic Dip (as I have rebranded it) sat empty while my uncle’s hors d’oeuvres grew cold. Now every year my cousins beg for this amazing dip, thus beginning a brand new holiday tradition.

Chicken (Craic) Dip


  • 1 pack cream cheese
  • 1 small pack sour cream
  • 1 cup shredded cheddar
  • 1 bottle Frank’s RedHot Buffalo Wings sauce
  • 1 chicken breast, cooked and chopped or shredded
  • 2 bags of Tostitos Scoops (or whichever tortilla chip works for you)


Step 1

Combine all ingredients together and stir, then place in an oven-safe dish.

Step 2

Cook at 375°F for 30 minutes until bubbling.

Step 3

Serve hot with chips.

Note: *Beware* It looks very weird and unappealing but tastes incredible! Like a chicken wing!

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.