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Buffalo Chicken Dip Recipe
Every time we use this buffalo chicken dip recipe, we always have to double up the serving size. People request it all the time! Buffalo chicken dip can also be stored in the fridge and reheated in the microwave later with ease. Convenience at its best!
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Course: Dip, Side DishCuisine: American
Servings: 6 servings
Calories: 196 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (10)
- 14 oz skinless boneless chicken thighs chunked
- 12 oz carrots batonnet
- 6 oz celery batonnet
- 2 oz potato shredded
- 2 oz mozzarella cheese divided
- 0.5 oz cheddar cheese divided
- 5 tbsp cream cheese
- 3/4 tsp garlic powder
- 4 tbsp scallions divided
- 2/3 tbsp homemade buffalo sauce
INSTRUCTIONS
1
Preheat the oven to 350°F.
2
Stir-fry 14 oz chicken over medium heat for 3 minutes (without oil). Drain well.
3
Mix the fried chicken together with 2/3 tbsp buffalo sauce, 5 tbsp cream cheese, 3/4 tsp garlic powder, 2 oz shredded potato, 1 oz of mozzarella cheese, 0.25 oz of cheddar cheese, and 2 tbsp of scallions in a large bowl until well combined. Set aside.
4
Spread the mixture into a baking dish (ours is a 5x7x2-inch casserole dish), top with the remaining 1 oz mozzarella and 0.25 oz cheddar cheese. Bake for 20 minutes or until the cheese on top is bubbly.
5
Remove from the oven and sprinkle the 2 tbsp remaining scallions on top. Serve as a dip with the carrot and celery sticks.
Nutrition
Serving: 1 serving | Calories: 196kcal | Fat 10g | Saturated Fat 5g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Cholesterol 84mg | Sodium 258mg | Potassium 473mg | Carbohydrate 9g | Fiber 3g | Sugar 4g | Protein 17g | Vitamin A 9678IU | Vitamin C 11mg | Calcium 56mg | Iron 1mg