Buffalo Chicken Dip

Buffalo Chicken Dip

The best Buffalo Chicken Dip recipe — packed with bold flavors, easy to make, and always the hit of the party!  Stovetop, oven and slow cooker instructions included.

INGREDIENTS
  • 3 cups (1 pound) shredded cooked chicken
  • 1 (8 ounce) block reduced-fat cream cheese, softened and cut into 1-inch cubes
  • 2 cups shredded part-skim Mozzarella cheese
  • 1 cup plain Greek yogurt
  • 1 cup hot sauce (I prefer Frank’s)
  • 1/2 cup crumbled blue cheese
  • 1/2 cup thinly-sliced green onions
  • optional toppings: extra blue cheese, green onions, and/or hot sauce
INSTRUCTIONS
BAKED BUFFALO CHICKEN DIP:
  1. Heat oven to 350°F.
  2. In a large mixing bowl, stir all ingredients together until well combined.  Transfer the mixture to an 8 x 8-inch or 9 x 9-inch baking dish, and spread out in an even layer.
  3. Bake for 20-25 minutes until the dip is warmed through and starts to brown slightly around the edges.  Remove and sprinkle with your desired toppings.  Serve warm.
STOVETOP BUFFALO CHICKEN DIP:
  1. Stir all ingredients together in a large saucepan over medium heat. Continue cooking for about 12-15 minutes, stirring occasionally, until the cheese is completely melted and the mixture almost reaches a simmer.
  2. Transfer dip to a serving bowl.  Sprinkle with your desired toppings and serve warm.
CROCKPOT BUFFALO CHICKEN DIP:
  1. Stir all ingredients together in the bowl of a slow cooker until combined.  Cook on low for 2-3 hours, or until the cheese is completely melted.
  2. Transfer dip to a serving bowl.  Sprinkle with your desired toppings and serve warm.

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