I am such a sucker for a good dip (and also the “When I dip, you dip, we dip” song from back in the day…like 1997.) This dip is always a hit…there’s just something about buffalo sauce that keeps people coming back for more!
3 cups shredded chicken (3 chicken breasts or 1 rotisserie chicken)
8 oz softened dairy-free cream cheese (I use @kitehillfoods)
1 cup dairy-free Greek yogurt (I use @kitehillfoods)
3/4 cup Buffalo sauce (I use @primalkitchenfoods)
1 tsp dried flat leaf parsley
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Optional Toppings: chopped green onions, blue cheese crumbles
HOW TO MAKE
-Preheat oven to 350.
-In a large bowl, combine cream cheese, Greek yogurt, buffalo sauce, and all spices. Stir to mix thoroughly, breaking up any cream cheese clumps.
-Add in shredded chicken, and stir to coat completely.
-Pour chicken mixture into baking dish (I used a 10.5”x7.5”, but an 8x8 is fine).
-Bake uncovered for 23-25 minutes, until warmed.