I’ve love buffalo chicken dip. It wasn’t something my parents or other family made as a kid so when I was introduced to it at a party as a teen, I was shocked and downright addicted. Sadly, because of a diary intolerance, I haven’t had it in probably 7 years. Seeing everyone posting about party foods this holiday season had me getting an intense craving. I figured I would try to whip some up since I have been recently able to eat goat cheese again. My recipe is just a few ingredients, I actually had them in my house already, and the kids devoured it. It’s a great use for leftover chicken breasts or rotisserie chicken. You can even use canned chicken, if that is something you like to buy and have on hand. You can serve it with any hard veggie or cracker. Enjoy!
- 2 cups of shredded chicken
- 3/4 of a cup of Noble Made Mild Buffalo Sauce
- 5 ounces of Chèvre goat cheese
- Salt and pepper to taste, if desired (I used about 1/8th tsp each)
- Thin layer of Shredded goat cheddar or other cheese on top
Combine all of your ingredients, reserving the hard goat cheese shreds for last (if you are not lactose intolerant, you can use regular cheddar or mozzarella for this). Bake for 25 min at 375. Allow to cool slightly and serve.