Buffalo Chicken Dip
A creamy, spicy dip that combines tender chicken, tangy buffalo sauce, and a blend of cheeses, making it a perfect snack for game days or parties.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Can use rotisserie chicken for convenience.
- 1 cup cream cheese, softened Ensure it's softened for easy mixing.
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream Greek yogurt adds a tangy flavor.
- 1 cup shredded cheddar cheese Reserve some for topping.
- 1/2 cup buffalo sauce Adjust according to spice preference.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional: sliced green onions or chopped fresh parsley for garnish Enhances flavor and presentation.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, mayonnaise, and Greek yogurt until smooth and creamy.
- Stir in the shredded chicken, buffalo sauce, garlic powder, onion powder, and black pepper until well mixed.
- Fold in the shredded cheddar cheese, reserving a small amount for topping.
Baking
- Transfer the mixture to a baking dish and spread it evenly.
- Sprinkle the remaining cheddar cheese on top.
- Bake for about 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted and slightly browned.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes
Ensure to use well-cooked shredded chicken for the best texture. Adjust the buffalo sauce to suit your spice tolerance. Can be made a day ahead and stored in the fridge.