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Buffalo Chicken Dip
Przystawka

Buffalo Chicken Dip

45 minPorcje: 8Nutri-Score D€€
od @cookinwithmegg25 importówugotowano 2 razy
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Składniki

8 osób
  • chicken breasts (baked, then shredded)Inne3 kawałki
  • cream cheese (softened)Nabiał225 g
  • sour creamNabiał240 ml
  • Frank's RedHot sauceSpiżarnia240 ml
  • ranch seasoning (one packet)Przyprawy1 kawałek
  • garlic powderPrzyprawy3 g
  • onion powderPrzyprawy3 g
  • smoked paprikaPrzyprawy3 g
  • mozzarella (shredded, divided)Nabiał150 g
  • cheddar (shredded, divided)Nabiał150 g
  • green onions (sliced, for topping)Warzywa i owoce2 kawałki

na porcję

Wartości odżywcze

284kcal

Węglowodany
4 g
Białko
18 g
Tłuszcz
22 g

krok po kroku

Przygotowanie

  1. Shred the chicken

    • Add the three baked chicken breasts to a mixer.
    • Shred them up — the smaller the shred, the better the texture.
    Krok 1

  2. Mix the dip

    • Add one block of softened cream cheese.
    • Add one cup of sour cream and one cup of Frank's RedHot.
    • Add a packet of ranch seasoning.
    • Add a little garlic powder, onion powder and smoked paprika.
    • Add some mozzarella and cheddar.
    • Mix everything well — you can mix by hand, but a mixer is much easier.
    Krok 2

  3. Assemble in the baking dish

    • Transfer the mixture to a baking dish.
    • Top it off with more mozzarella and cheddar.
    Krok 3

  4. Bake

    • Bake at 350°F (175°C) for about 20 minutes.
    • Then broil for about 3 minutes at the end to get a nice crisp on top.
    Krok 4

  5. Finish and serve

    • Top it off with some green onions.
    • Serve warm.
    Krok 5
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