Ingredients
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo sauce
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup blue cheese crumbles (optional)
- 2 tablespoons sliced green onions, for garnish
Instructions
- Preheat oven to 350 °F (175 °C).
- In a mixing bowl, combine softened cream cheese, buffalo sauce, and sour cream until smooth and creamy.
- Fold in shredded chicken, cheddar cheese, and mozzarella — reserving a small portion of cheese for topping.
- Transfer mixture into a greased baking dish and spread evenly. Top with remaining cheese, and if using, sprinkle blue cheese crumbles on top.
- Bake for about 20 minutes, until the dip is hot and bubbly and cheese is melted.
- Remove from oven, let cool slightly, then garnish with sliced green onions before serving. Serve with low‑carb dippers like celery or cucumber sticks.
Notes
- For a milder dip, reduce buffalo sauce and increase sour cream.
- Use rotisserie chicken or leftover shredded chicken for convenience.
- For extra flavor, add a pinch of smoked paprika, garlic powder, or chopped celery for crunch.
- The dip can also be prepared ahead: mix everything, refrigerate, and bake when ready.
- Leftovers store well for 3–4 days; reheat gently in microwave (20‑s intervals) or oven (at 350 °F for 10–15 min).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Dip
- Method: Baking
- Cuisine: American / Comfort
Nutrition
- Serving Size: ≈ ½ cup
- Calories: 310
- Sugar: 2 g
- Sodium: 750 mg
- Fat: undefined
- Saturated Fat: 12 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 95 mg
