The BELA Two-Minute Drill Buffalo Dip

Hot, creamy, tin-to-pan buffalo dip—powered by lemon sardines and finished with a cheddar melt.

When the game gets loud, you need something you can park in the middle of the table and watch disappear. This is that. BELA lemon sardines bring clean, savory depth (not “fishy”), hot sauce brings the hit, and the cream cheese + sour cream turn it into full-on scoopable comfort. Minimal effort. Maximum “who made this?”

A buffalo-style, cheesy hot dip with a tangy kick and a rich, creamy base. The sardines mash down into the dip and melt into the texture—so you get bold savory flavor, not chunks. Lemon keeps it bright, hot sauce gives it that classic buffalo edge, and the cheddar top turns golden and stretchy. It’s spicy, tangy, buttery, and dangerously snackable.

How to plate it

• Serve it right in the skillet (looks legit, stays warm longer).

• Put the empty BELA tin on the board as your “finishing zone”: drizzle a little of the sardine oil over crackers, toast points, or roasted veggies before dipping. It adds shine + extra flavor without doing anything extra.

• Make a simple dipping spread: crackers + crusty bread + crunchy crudités (celery, carrots, bell pepper strips).

• Optional move: add a few extra hot sauce drops on top after baking for that “buffalo swirl” look.

Recipe

1. Preheat oven to 350°F.

2. Pour your entire tin of sardines into a pan on medium heat (including oil).

3. Mash sardines and add hot sauce. Stir until even.

4. Add cream cheese and sour cream. Stir until combined.

5. Add shredded cheese to evenly cover the pan.

6. Transfer the pan to the oven for 5–10 minutes, or until the cheese is fully melted.

7. Dip crackers, bread, or crudités. Repeat until halftime.