Buffalo Pulled-Chicken Dip
30–60 minServes 1 to 4
A creamy, spicy buffalo chicken dip baked until bubbly, topped with melted cheddar and fresh scallions.
| prepPreheat oven to 350°F / 175°C | ||||
| 480 ml shredded cooked rotisserie chicken | Combine chicken, cream cheese, buffalo sauce & blue cheese dressing | Spread in pie plate, top with cheddar | Bake 350°F / 175°C, 20 min until bubbly & golden | Garnish with scallions, serve warm |
| 1 8-oz / 225 g package cream cheese, softened | ||||
| 120 ml Sweet Baby Ray's Buffalo Wing Sauce & Glaze | ||||
| 120 ml Ken's Blue Cheese Dressing | ||||
| 115 g shredded cheddar cheese | ||||
| 2 tbsp chopped scallions, for garnish | ||||
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