SuperBowl Sunday is quickly approaching and you need this on your menu! I love watching football but let’s be honest, one of the best parts is all the good food that usually accompanies it. Buffalo chicken dip has become such a popular dish, and for great reason! I make a few swaps that help lighten it up without compromising any of the flavor (gotta save room for everything else haha!).
What You’ll Need:
1, 1lb. Rotisserie Chicken, skin removed & meat shredded
1/2 c. Frank’s Buffalo Sauce
1/4 c. Texas Pete Hot Sauce (I prefer mine spicy, substitute this for another 1/4 c. of buffalo sauce if you prefer a milder taste)
1 tsp. Garlic Powder
4 oz. (1/2 block) Cream Cheese, cubbed
1/2 c. Sharp Cheddar, shredded
16 oz. Nonfat Greek Yogurt
1 package Hidden Valley Restaurant Style Buttermilk Ranch Dressing Seasoning
Topping:
1/4 c. Sharp Cheddar Cheese, shredded
1/4 c. Mozzarella Cheese, shredded
Instructions:
- Preheat the oven to 350 degrees.
- Remove skin from rotisserie chicken. Remove meat from bones and shred with a fork. Set aside.
- Combine the greek yogurt and ranch seasoning packet. Set aside.
- In a skillet on medium heat, add the shredded chicken, buffalo sauce, hot sauce, and garlic powder. Stir frequently until it comes to a simmer.
- Add in the cubed cream cheese & shredded cheddar cheese. Stir until combined and cheese has melted.
- Turn heat off and stir in the greek yogurt and ranch seasoning mixture.
- Pour the dip into a greased casserole dish. Sprinkle the top with the sharp cheddar and mozzarella cheese.
- Bake for 30-35 minutes, until dip is bubbly and cheese has began to brown on top.
- This dip is great served with tortilla chips, crackers, celery sticks, and even carrot sticks. Enjoy!
