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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
Keyword: buffalo chicken dip, buffalo chicken dip recipe, buffalo dip
Servings: 6 servings
Calories: 196 kcal

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
  • 2/3 tbsp homemade buffalo sauce
  • 3/4 tsp garlic powder
  • 4 tbsp scallions divided

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: 196 kcal | Fat 10 g | Saturated Fat 5 g | Trans Fat 1 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 1 g | Cholesterol 84 mg | Sodium 258 mg | Potassium 473 mg | Carbohydrate 9 g | Fiber 3 g | Sugar 4 g | Protein 17 g | Vitamin A 9678 IU | Vitamin C 11 mg | Calcium 56 mg | Iron 1 mg