Buffalo Chicken Dip
Canned chicken breasts; I know.. this was actually my first time EVER using canned chicken breasts and hear me out, you can use whatever chicken you’d like, but this buffalo dip is convenient, tastes great, and gets straight to point. Its literally done in less than 15 minutes! If you’re in a hunch and got invited to a last minute Super Bowl potluck, HERE YOU GO. I promise your hosts won’t even notice that you used canned and they’ll keep coming back for more!!
What you’ll need:
2 cans Kirkland canned Chicken
4 T mayonnaise
8oz cream cheese
2 T Louisiana hot sauce
black pepper
2 large jalapenos
1 cup shredded cheese or block cheese
2 stalks green onions
pairings: crackers, cucumbers, carrots, celery, etc.
ranch or bleu cheese (optional)
Instructions:
Chop green onions into small slices and set aside
Chop jalapenos into small bite sized pieces and set aside.
If using block cheese, slice into thin square blocks and set aside
Drain Kirkland canned chicken breasts and place into large mixing bowl
Combine mayonnaise, cream cheese, hot sauce, chopped jalapenos, and black pepper into canned chicken bowl and mix well.
-Add an extra 1/2 cup of shredded cheese into mixture if you’re feeling fancy
Transfer chicken mixture into baking dish and top with shredded cheese, (or create a cheese blanket with thin cut block cheese)
Place in preheated oven at 400 for about 10 minutes or until warmed though and cheese is melted
Broil for about 2-3 minutes if you like burnt cheese like me!
Garnish with chopped green onions and drizzle with ranch or bleu cheese!
Enjoy!
