Buffalo Chicken Dip
Author: Leah Porche, Leah Porche, RDN, LDN
- 2 cups cooked chicken shredded (approximately 2 chicken breasts)
- 8 ounces cream cheese softened
- 1/2 cup mayo
- 1/4-1/2 cup buffalo sauce
- 2 cups shredded cheese divided in half
- 1 pack ranch seasoning mix
- 1 tbsp granulated garlic
- 1 tsp black pepper
Preheat oven to 425.
Mix all ingredients, except 1 cup of cheese, until well blended.
Pour mixture into oven safe dish such as a 9 inch pie plate or 8 x 8 glass dish.
Bake for 20-25 minutes until golden brown and bubbly.
Serve warm with crackers, tortilla chips, and/or fresh celery and carrot sticks.
