Homemade Buffalo Chicken Dip
- Yield 10
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Buffalo Chicken Dip is a appetizers recipe on Avoteb. The yield on the card is 10. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 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
Method
Warm oven to 350°F.
In a large mixing bowl, stir all ingredients together until well combined. Move the mixture to an 8 x 8-inch or 9 x 9-inch baking dish, and spread out in an even layer.
Roast for 20-25 minutes until the dip is warmed through and starts to brown slightly around the edges. Lift and sprinkle with your desired toppings. Plate warm.
Whisk all ingredients together in a large saucepan over a medium burner. Continue cooking for about 12-15 minutes, stirring occasionally, until the cheese is completely melted and the mixture almost reaches a let it bubble gently.
Move dip to a serving bowl. Scatter with your desired toppings and serve warm.
Whisk all ingredients together in the bowl of a slow cooker until combined. Leave on low for 2-3 hours, or until the cheese is completely melted.
Move dip to a serving bowl. Scatter with your desired toppings and serve warm.
