Buffalo Chicken Dip is pretty much exactly what it sounds like. All the great flavor you expect from a plate of buffalo wings is broken down and transferred into dip form!
½cuphot sauce(a buffalo wing sauce, such as Frank’s)
2scallions(finely chopped, with white and green parts separated)
Instructions
First, marinate and roast the chicken. Preheat the oven to 350 degrees F. Mix 1½ tablespoons of olive oil or 2 tablespoons of softened butter with 2 cloves minced garlic. Spread evenly all over the chicken. Then sprinkle the chicken evenly with salt and ground black pepper. Roast for 35-40 minutes.
Remove from the oven, cool slightly, and shred. Give the skin to your dog, and toss the bones, or you can make a small pot of chicken stock if you simmer the bones and skin on the stove for 1 hour (use just enough water so the level is 2-3 inches above the chicken bones. This kind of quick stock is great added to stir-fried vegetables or to replace water when steaming rice, for extra flavor! Waste not, want not we always say).
Next, combine the chicken, 8 ounces of cream cheese, ½ cup Greek yogurt, ½ cup milk, ½ cup of blue cheese crumbles, ¾ cup grated cheddar cheese, 1½ tablespoons Ranch seasoning, ½ cup hot sauce, and the white parts of the scallions.
Pour the mixture into a shallow baking dish, and sprinkle with the remaining 1¼ cups of grated cheddar cheese.
Bake for 30 minutes at 350 degrees F, until the cheese is melted and bubbly. Garnish with the green parts of the scallions.
Serve hot with celery sticks, sliced red bell peppers, slices of toasted bread, tortilla chips, and/or crackers.