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Buffalo Chicken Dip
Starter

Buffalo Chicken Dip

45 minServes 8Nutri-Score D€€
from @cookinwithmegg25 imports2 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken breasts (baked, then shredded)Other3 pieces
  • cream cheese (softened)Dairy225 g
  • sour creamDairy240 ml
  • Frank's RedHot saucePantry240 ml
  • ranch seasoning (one packet)Spices1 piece
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • smoked paprikaSpices3 g
  • mozzarella (shredded, divided)Dairy150 g
  • cheddar (shredded, divided)Dairy150 g
  • green onions (sliced, for topping)Produce2 pieces

per serving

Nutrition

284kcal

Carbs
4 g
Proteins
18 g
Fat
22 g

step by step

Method

  1. Shred the chicken

    • Add the three baked chicken breasts to a mixer.
    • Shred them up — the smaller the shred, the better the texture.
    Step 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.
    Step 2

  3. Assemble in the baking dish

    • Transfer the mixture to a baking dish.
    • Top it off with more mozzarella and cheddar.
    Step 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.
    Step 4

  5. Finish and serve

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