Buffalo Chicken Dip
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (180°C). Place chicken in a single layer on a foil lined baking sheet and cook for 30 minutes or until the chicken has reached an internal temperature of 165°F (75°C). Allow to cool for 5 minutes and then shred the chicken.
In a large sized bowl, use an electric beater to mix together chicken, cream cheese, ½ cup (125 mL) mozzarella cheese, ranch dressing, and hot sauce together in large bowl.
Pour dip into an ovenproof dish, cover with foil and bake for 15 minutes or until heated through. Sprinkle with remaining 1 cup (250 mL) mozzarella cheese and bake uncovered for 5 minutes or until cheese is bubbling. Serve with crackers, tortilla chips, flatbread or vegetables.
Bread Bowl Option: Cut out the top of a 10-inch round loaf; and reserve for a spare use. Pull out some of the inside to hollow out “bowl” leaving the sides at least ½ inch (1 cm) thick. Pour the heated buffalo chicken dip into the bread bowl and sprinkle with remaining 1 cup (250 mL) mozzarella cheese. Bake uncovered at 350°F (180°C) for 5 minutes or until cheese is bubbling. Serve with extra bread, tortilla chips, flatbread or vegetables.
|Per 1/8 serving||Amount|
|Saturated Fat||10 g|
|Per 1/8 serving||% Daily Value|