Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup buffalo wing sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- ½ cup chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Optional: sliced jalapeños or chopped celery for extra crunch
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, buffalo sauce, garlic powder, and smoked paprika. Mix until smooth and creamy.
- Stir in the shredded chicken, cheddar cheese, mozzarella cheese, and chopped green onions. For extra flavor, add sliced jalapeños or chopped celery if desired.
- Transfer the mixture to a greased baking dish. Bake uncovered for 20-25 minutes, or until bubbling and golden brown on top. Broil for an additional 2-3 minutes for a crispy finish.
- Remove from the oven and let sit for a few minutes. Serve hot with tortilla chips, pita chips, baguette slices, or veggie sticks.
Notes
- You can prepare this dip ahead of time, refrigerate, and bake just before serving.
- For a spicier version, add more buffalo sauce or sliced jalapeños on top.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven until hot and bubbly.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1/8 cup (about 30g)
- Calories: 160 kcal Kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 11g
- Cholesterol: 50mg