Buffalo Chicken Dip
Ingredients
- 3 cups (1 pound) shredded cooked chicken
- 1 (8 ounce) block reduced-fat cream cheese, softened and cut into 1-inch cubes
- 2 cups shredded part-skim Mozzarella cheese
- 1 cup plain Greek yogurt
- 1 cup hot sauce (I prefer Frank’s)
- 1/2 cup crumbled blue cheese
- 1/2 cup thinly-sliced green onions
- optional toppings: extra blue cheese, green onions, and/or hot sauce
Instructions
- 1
Baked Buffalo Chicken Dip:
- 2
Heat oven to 350°F.
- 3
In a large mixing bowl, stir all ingredients together until well combined. Transfer the mixture to an 8 x 8-inch or 9 x 9-inch baking dish, and spread out in an even layer.
- 4
Bake for 20-25 minutes until the dip is warmed through and starts to brown slightly around the edges. Remove and sprinkle with your desired toppings. Serve warm.
25 min - 5
Stovetop Buffalo Chicken Dip:
- 6
Stir all ingredients together in a large saucepan over medium heat. Continue cooking for about 12-15 minutes, stirring occasionally, until the cheese is completely melted and the mixture almost reaches a simmer.
15 min - 7
Transfer dip to a serving bowl. Sprinkle with your desired toppings and serve warm.
- 8
Crockpot Buffalo Chicken Dip:
- 9
Stir all ingredients together in the bowl of a slow cooker until combined. Cook on low for 2-3 hours, or until the cheese is completely melted.
- 10
Transfer dip to a serving bowl. Sprinkle with your desired toppings and serve warm.
