It is March Madness and I am in the mood for game day food and at the top of the list is Buffalo Chicken dip need I really say more! The following recipe is easy and delicious even if I do say so myself. I shared this recipe on our March Meet & Eat! So keep reading for the complete recipe.
3 pounds of cooked shredded chicken
(I cook mine in the crockpot with just a bit of salt and pepper/ another option is using pre-cooked rotisserie chicken)
1 to 2 cups of buffalo sauce depending on how spicy you like it. I use 2 cups because we really like super spicy. ( You can make your sauce from scratch using my recipe which is garlic free or a safe premade brand of your choosing)
1 tablespoon of onion powder
2 tablespoons of smoked paprika
1 teaspoon of salt
½ teaspoon black pepper
16 oz of plain greek yogurt (can sub a non-dairy yogurt just make sure not vanilla flavored)
8 oz pkg of cream cheese (can substitute non-dairy cream cheese)
12 oz bag of shredded cheese of your choice I use mozzarella ( can sub a non-dairy cheese or nutritional yeast)
Dried parsley as garnish
Let’s Get Started!
Preheat your oven to 350 degrees Fahrenheit!
In a medium saucepan over medium heat melt the cream cheese, yogurt, and buffalo sauce together until as smooth as possible. (if using a dairy-free option you may have to add a bit of warm water)
In an oiled baking dish (I use a glass dish) place, shredded chicken, spices, and stir till they are well incorporated. Then add the melted, creamed buffalo sauce to the chicken, and stir till evenly coated. Cover with aluminum foil and bake for 30 minutes until well warmed throughout. Then add the 12 oz of shredded cheese and parsley to the top of the dish and bake uncovered for approx 8 to 12 minutes till the cheese is melted
Serve in bowls and enjoy with celery, crackers, pita bread, or chips! Let me know if you make this recipe and what you think. Share this recipe and leave a comment. We hope this recipe helps you tame your Allergy Dragon.