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Buffalo Chicken Dip
Buffalo Chicken Dip
YIELD 1012 servings
CATEGORIES chicken, buffalo, dip, cheese
INGREDIENTS
2 large chicken breasts, shredded
1/2 cup Frank’s RedHot Buffalo Sauce
4 oz lowfat cream cheese
4 oz shredded skim mozzarella cheese
4 oz shredded sharp cheddar
4 oz plain nonfat Greek yogurt
1/2 cup celery, finely chopped
1 1/2 tbsp spicy dry ranch seasoning
1 tsp lemon juice
INSTRUCTIONS
1. Preheat the oven to 350 degrees.
2. Cut the chicken breasts in half, lengthwise, and season with salt and pepper.
3. Place the chicken in a pot and cover with water.
4. Bring to a gentle boil then let simmer for 12min, check with a meat thermometer at
the end to ensure it’s cooked through.
5. Remove the chicken from the water and shred it with a fork or dice well.
6. Transfer the shredded chicken to a casserole dish and coat with the Franks’s
Buffalo Sauce.
7. In a saucepan slowly heat the cream cheese, mozzarella, cheddar and Greek
yogurt stirring gently until combined.
8. Once combined mix in the dry ranch seasoning and lemon juice.
9. Pour the cheese sauce combination from the saucepan over the chicken in the
casserole dish and mix well.
10. Finely chop the celery and mix it in.
11. Bake for 20min.
NOTES