Buffalo Chicken Dip is always a hit, especially on Saturday night or Sunday Football. This one is yogurt-based using our Grass Fed Natural Yogurt. Serve it with tortilla chips and some carrot sticks. Delish!
We keep it simple by using a store-bought rotisserie chicken or cooking chicken in the instant pot. We prefer to use a hand mixer or stand mixer for shredding the chicken, so it’s finely shredded. Not only is it super easy this way, but it makes the dip more ‘dip-able.’
For the topping, a mix of cheddar and blue cheese is delicious! If it’s a crowd favourite, use more blue cheese, or do one side blue and one side cheddar if you have some blue haters.
Ingredients
Shredded chicken (3 – 4 chicken breasts, depending on size, or about 1 rotisserie chicken)
Franks Buffalo Hot Sauce
Cottage cheese
Cheddar cheese, shredded
Mixture of cheddar & blue cheese, for topping.
Instructions
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Preheat oven to 350.
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In a medium bowl, or directly in a large oven-safe skillet baking dish combine all ingredients, except the cheese for topping.
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Top with remaining cheese and bake until hot throughout, about 30 minutes. The top cheese will be melted, bubbly and browned.
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Serve with chips and veggies! Enjoy!
