Buffalo Chicken Dip
Buffalo Chicken Dip
300kcal
Ingredients
- 1 whole rotisserie chicken or 4 breasts or 8 thighs; shredded
- 3/4 cup sriracha
- 2 8-oz package cream cheese
- 1 cup ranch dressing or blue cheese dressing
- 1 1/2 cup shredded cheddar cheese divide: half mixed in, remaining for topping
- 3 green onions chopped, for topping
Method
- Heat shredded chicken and sriracha in a medium pan until heated, about 3–5 minutes.
- Stir in cream cheese and ranch (or blue cheese) dressing and stir until blended and smooth, about 3–5 minutes.
- Mix in half of the shredded cheddar cheese, then transfer the mixture to a slow cooker or a baking dish.
- Top with the remaining cheddar cheese.
- Cook in a slow cooker on low for about 35 minutes until bubbly, or bake in a preheated oven at 375°F (190°C) for 10–15 minutes until hot and bubbly.
- Garnish with chopped green onions and serve with crackers, celery, or thick tortillas.
Nutrition
Calories300kcalCarbohydrates6gProtein20gFat22gSaturated Fat12gCholesterol70mgSodium900mgPotassium300mgSugar3gVitamin A400IUVitamin C2mgCalcium150mgIron1mg
Notes
Serve with crackers (e.g., Chicken in a Biskit), celery sticks, or thick tortillas. Sriracha was used instead of Frank’s RedHot for extra flavor.
Private Notes
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