Buffalo Chicken Dip
Directions
- 1Roast the garlic.
- 2Shred 8 ounces of cream cheese and 8 ounces of smoked Gouda.
- 3Chop chives.
- 4Season chicken with 1 teaspoon each of salt, pepper, smoked paprika, cayenne pepper, garlic powder, and onion powder.
- 5Place seasoned chicken on a baking sheet with some oil and bake at 375 for about 25 minutes.
- 6Shred chicken using two forks or claw things.
- 7Mix cream cheese, half of the chives, and half a cup of Frank's RedHot in a bowl.
- 8Add the ranch packet and roasted garlic.
- 9Add ¾ of the shredded cheese and fold it in.
- 10Add shredded chicken and mix everything together.
- 11Pour mixture into a baking dish, top with the remaining cheese and chives.
- 12Bake at 375 for about 20 minutes, or until the cheese melts.
Ingredients
- 1 garlic
- 8 ounces cream cheese
- 8 ounces smoked Gouda
- 1 handful chives
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 chicken cutlets
- 1 splash oil
- 0.5 cup Frank's RedHot
- 1 ranch packet
Equipment
knifebox graterbowlsmall containerbaking sheetoventwo forks or claw things
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