Baked Buffalo Chicken Dip

• 30 min total
• 10 min hands-on
• Serves 8
• 370 kcal
• 18 g protein

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Ingredients

• 8 oz cream cheese, softened
• ½ cup hot sauce, Frank’s RedHot or similar
• ½ cup sour cream
• 1 tsp garlic powder
• 2 cups cooked chicken (rotisserie), shredded
• 1 cup shredded cheddar
• 2 green onions, thinly sliced
• 4 celery stalks, cut into sticks
• 4 carrots, cut into sticks
• 6 oz tortilla chips

Method

1. Heat the oven to 350°F (175°C).
2. In a bowl, beat the cream cheese, hot sauce, sour cream and garlic powder until smooth. Stir in the chicken and half the cheddar.
3. Spread in a 1½- to 2-quart baking dish or 9-inch pie plate and top with the remaining cheddar. Bake 20–25 minutes, until bubbling at the edges and hot in the center (165°F / 74°C).
4. Scatter with the green onions and serve warm with the celery stalks, carrots and tortilla chips for dipping.

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