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Cold Buffalo Chicken Dip

Total 1 hour and 10 minutes (includes chilling time)
Active 10 mins
Makes about 2 1/2 cups
TIP: Store the dip in an airtight container in the refrigerator for up to 5 days. Can be served hot or cold.
    • 1 cup shredded chicken breast
    • 8 ounces cream cheese, at room temperature
    • 1/2 cup grated yellow Cheddar cheese
    • 1/2 cup your favorite hot sauce or Frank’s RedHot for a classic Buffalo sauce
    • 2 tablespoons finely chopped chives, plus more for garnish
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon garlic powder
    • Corn chips or assorted veggie sticks
    1. In a large bowl, combine the chicken, cream cheese, Cheddar, hot sauce, chives, salt, pepper, and garlic powder. Mix with an electric mixer on medium speed until smooth, 3 to 5 minutes. Transfer to an airtight container and refrigerate until ready to serve, at least 1 hour.
    2. Remove from the refrigerator and stir to loosen the dip. Transfer to a small serving bowl and garnish with chopped chives. Serve with corn chips or assorted veggie sticks.

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