buffalo chicken dip
Ingredients:
2 c chicken (boiled, grilled or rotisserie)
½ c celery (chopped)
1 c hot sauce (mild, medium buffalo or traditional Frank’s Red Hot can be used depending on taste)
1 c cream cheese (plant-based/vegan or traditional) softened
1 c sour cream (plant-based/vegan or traditional)
1 ½ c shredded cheddar (plant-based/vegan or traditional)
optional:
1 tbsp nutritional yeast
Instructions:
Preheat oven to 350° F. Grease 9 X 9 dish and set aside.
Combine softened cream cheese, sour cream, nutritional yeast (if using), and hot sauce in a large mixing bowl. Using a whisk or hand blender, stir until smooth.
Add celery, 1 cup of cheddar and chicken to the mixture and gently fold until ingredients are well incorporated.
Pour into prepared baking dish and top with remaining cheddar cheese.
Bake for 30 minutes.
Remove from oven and let stand for 10-20 minutes. Serve with your favorite chips or veggies!
Tips:
If using traditional ingredients, combine cream cheese, hot sauce and celery in a saucepan over medium-low heat until cream cheese is melted. Add remaining ingredients to saucepan, mix and bake as instructed above.
Scoop warmed leftovers over Mac and Cheese and stir to create Cheesy Buffalo Mac and Cheese!
If using dairy alternatives, consider using ½ c hot sauce (of choice) – non-dairy ingredients don’t cut the heat of the hot sauce quite like traditional dairy, but it all depends on your taste!
Top with blue-cheese crumbles instead of cheddar OR substitute chicken for chopped cauliflower for a vegan alternative (I have never tried cauliflower in this recipe, but I will be trying soon and providing an update)!
