Buffalo Chicken Dip

Name: Buffalo Chicken Dip with Toasted Baguette, Tortilla Chips, Carrots, Cucumbers & Ranch | 4-6 servings
Yield: 2 servings
Cuisine: American
Ingredients: 1 Garlic; 2 unit Scallions; 10 oz Chicken Breast; 1/2 oz Frank's Seasoning Blend; 8 tbsp Cream Cheese; 4 tbsp Sour Cream; 8 tbsp Mayonnaise; 12 oz Butter; 4 Hot Sauce; 2 1/2 cup Cheddar Cheese; 12 oz Carrot; 3 Cucumber; 5 1/2 oz Multigrain Tortilla Chips; Salt; Black Pepper; 1 tsp Cooking Oil

with Toasted Baguette, Tortilla Chips, Carrots, Cucumbers & Ranch | 4-6 servings

By Recipe0 System

When it comes to beloved apps, Buffalo chicken dip has few rivals. This version features the dream team—Frank’s Seasoning and Frank’s Hot Sauce—swirled with bubbly cheese and chicken for the ultimate take on a game-day classic. Plus, we’ve included an assortment of dippers (like toasted baguette slices, multigrain tortilla chips, and fresh veggies) to make homegate hosting even easier. Whether this dip is your dinner (we support you) or you’re ordering extra servings for your crew, this snack is sure to get everyone cheering! Nutrition values are representative of a 1/4 bundle serving.

American

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Garlic
2 unit Scallions
10 oz Chicken Breast
1/2 oz Frank's Seasoning Blend
8 tbsp Cream Cheese
4 tbsp Sour Cream
8 tbsp Mayonnaise
12 oz Butter
4 Hot Sauce
2 1/2 cup Cheddar Cheese
12 oz Carrot
3 Cucumber
5 1/2 oz Multigrain Tortilla Chips
Salt
Black Pepper
1 tsp Cooking Oil

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
2

Slice baguette on a diagonal into ¼-inch thick slices. Trim and thinly slice scallions, separating whites from greens. Pat chicken* dry with paper towels and season all over with salt and pepper.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and one packet Frank’s Seasoning; cook until browned and cooked through, 3-5 minutes. Add scallion whites and cook until softened, 1-2 minutes. Turn off heat; transfer chicken to a cutting board. Finely chop any large pieces.
4

In a large bowl, whisk together cream cheese, sour cream, mayonnaise, two packets ranch dressing, Frank's hot sauce, and remaining Frank’s Seasoning until smooth. Stir in chicken and cheddar until combined.
5

Place baguette slices on a baking sheet. Evenly spoon buffalo chicken dip into an 8-by-8-inch baking dish; place dish on a second baking sheet. Bake bread on top rack and dip on middle rack until lightly golden and toasted, about 7-9 minutes for bread and 17-18 minutes for dip.
6

Meanwhile, trim, peel, and cut carrots into long, thin sticks. Trim and cut cucumbers into long, thin sticks. (Our carrots and cucumbers were 3 inches long and ½ inch wide). Place each in a small bowl. Place remaining ranch dressing in a third small bowl.
7

Once buffalo chicken dip is finished, carefully sprinkle with scallion greens. Serve with the toasted baguette slices, tortilla chips, carrots, cucumbers, and ranch dressing on the side.

From the same drawer

Related Recipes

Buffalo Chicken Mozzarella Melts

medium

Smothered Pepper Jack Burgers

medium

Honey-Butter BBQ Pork Chops

medium

Vegan One-Pan BBQ Bean & Coleslaw Wraps

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.