Chicken wings are a classic food to eat when watching sports. But buffalo chicken dip is the next best thing, and it’s a lot easier to make for a crowd! There are many recipes on the internet when you search for buffalo chicken dip. Everyone has their own spin on the recipe. I’ve adapted the first recipe I ever followed to suit my own tastes, and I’m sharing it here! The beauty of this dip is that you can make substitutions and additions and not really mess it up! I’ll share some more possible substitutions in the recipe below.
Ingredients
2 cups shredded chicken (I cooked mine in the instant pot and shredded it in my mixer. You can use canned chicken, or shred a rotisserie chicken.)
1/4 cup hot sauce (Louisiana Hot Sauce is my favorite)
4 oz. softened cream cheese (can use whole block for thicker dip, just omit yogurt)
4 oz. nonfat Greek yogurt (can use sour cream instead)
1.5 cups sharp cheddar cheese
Green onions for garnish
Crackers and veggies for dipping (I chose celery and carrots, classic buffalo wing veggies)
Directions
Preheat oven to 350. Combine chicken, hot sauce, cream cheese, yogurt, and 1/2 cup cheese in a bowl. Spread in an 8×8 dish and bake until bubbling, about 20-25 minutes. Top with remaining cheese and bake until melted. Garnish with green onions.
Alternate Preparation
If you’re looking to speed up the process, combine ingredients in a pot over medium heat and cook until combined and warmed through. Spread in baking dish and top with cheese. Place in oven until cheese is melted. Garnish with green onions.
Serve with crackers and veggies of your choice!
NOTE: A common tweak is adding ranch or blue cheese dressing, just make sure you’re not adding too much liquid! I prefer to keep it very buffalo-sauce forward, so I don’t add either of those. But you make it yours and enjoy!
DChamp Eats 