This is what Ali, from Gimme Some Oven, had to say about leftovers:
“…this ridiculously irresistible dip will be ready to serve. And I do mean irresistible. I’ve made buffalo chicken dip dozens of times, and there are never ever leftovers. It’s a delicious fact of life that I’m ok with.”
See? We told ya! There are NEVER any leftovers when it comes to buffalo chicken dip. If there are leftovers, well, there won’t be so don’t concern yourself with such nonsense.
1 (8-ounce) block Philadelphia reduced-fat cream cheese, roughly cut into 1-inch cubes
4 ounces crumbled Treasure Cave blue cheese
3 cups diced or shredded cooked Tyson chicken
2 cups shredded part-skim Kraft mozzarella cheese
1 cup Frank’s hot sauce
1 cup plain Oikos Greek yogurt or Daisy sour cream
1/2 cup thinly-sliced green onions (about 3 green onions)
1 Tablespoon Hidden valley ranch seasoning
(optional toppings: extra crumbled blue cheese, thinly-sliced green onions, chopped celery, and/or a drizzle of hot sauce)
Quick Tip: Serve this dip with celery sticks for an authentic buffalo wing style hors de vors.
Thank you to Ali from Gimme Some Oven for this great recipe!