Buffalo Chicken Dip
Cheesy, spicy Buffalo Chicken Dip made with better ingredients, baked until golden brown and bubbly. You'll love this easy game day snack!
Equipment
- oven-safe baking dish
Ingredients
- ½ teaspoon avocado oil
- 1 chicken breast 10 ounces (about 1.5 cups cooked and shredded)
- 8 ounces plain cream cheese
- ½ cup Greek yogurt
- ¼ cup Texas Pete or Frank’s Red Hot
- 1 teaspoon granulated onion
- ½ teaspoon garlic powder
- 1 tablespoon freshly sliced green onion
- ½ teaspoon freshly chopped parsley
- ½ teaspoon freshly chopped dill
- 1 cup shredded cheddar cheese divided
- Sea salt to taste
- Freshly cracked black pepper to taste
- To Serve:
- tortilla chips
- celery sticks
Instructions
- Preheat the oven to 350˚F.
- Heat the 1/2 teaspoon avocado oil on medium high heat in a small skillet. Season the chicken breast with salt and pepper, and then sear the chicken on both sides for 3 minutes, until golden brown.
- Transfer the chicken to the oven and continue cooking until it reaches an internal temperature of 165˚F, around 6 to 8 minutes.
- Remove the chicken from the oven, allow to cool, and then shred and place in a large mixing bowl.
- Add everything except 1/4 cup of cheddar cheese: 8 ounces of plain cream cheese spread, ½ cup Greek yogurt, ¼ cup hot sauce, 1 teaspoon granulated onion, ½ teaspoon garlic powder, 1 tablespoon freshly sliced green onion, ½ teaspoon freshly chopped parsley, ½ teaspoon freshly chopped dill and ¾ cup shredded cheddar cheese to the bowl and combine.
- Place the dip in a covered oven-safe dish, top with the ¼ cup of shredded cheddar and bake for 20 minutes at 350˚F until warmed through. Now turn on the broiler, remove the lid and brown the top of the dip. Depending on your broiler, this could take anywhere from 2-6 minutes.
- Serve warm and enjoy with tortilla chips or celery sticks.