Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Buffalo Chicken Dip
Recipe By
Recipe By :
Laura Reigel
Servings :
24
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
EQUIPMENT
▢
Instant Pot
▢
cast iron pan
(affiliate link)
INGREDIENTS
▢
2
tsp
garlic
▢
2
tbsp
butter
▢
2
cups
shredded chicken
▢
½
cup
Frank's red hot sauce
You can add more if you want it spicier
▢
8
ounces
cream cheese
▢
1
cup
sour cream
▢
¼
cup
blue cheese
crumbled
▢
2
cups
cheddar jack cheese
shredded
▢
2
tbsp
green onions
Serve with...
▢
carrots
Cut on the diagonal, like chips
▢
celery
Cut into sticks
▢
tortilla chips
▢
potato chips
INSTRUCTIONS
Preheat the oven to 350°F.
Add the garlic and butter to the cast iron pan.
Sauté the garlic in the butter until it is fragrant, about 2 minutes.
Add the shredded chicken, stir to coat.
Add Frank's Red Hot Sauce, stir to combine.
Add the cream cheese and the sour cream, mix to combine.
Add the shredded cheese on top. Gently mix in the cheese.
Bake in the oven for 15-20 minutes, until the cheese is bubbly.
Remove from the oven.
Add the crumbled blue cheese and the green onions to the top.
Serve with veggies and chips.
Video
RECIPE TIPS
Variation: Sub out the sour cream with Ranch dressing.
NUTRITION
Calories:
122
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
38
mg
|
Sodium:
287
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
97
mg
|
Iron:
1
mg