So easy and always a crowd pleaser!
Ingredients:
- 2 cups shredded chicken, I bought store bought rotisserie shredded chicken to make it easy!
- 1 8 oz block of cream cheese (Greek cream cheese if you can find it – higher in protein!), softened (dairy free option – kite hill almond based cream cheese!)
- 1/2 cup plain non-fat greek yogurt (I love stonyfield grass fed – dairy free option – i love forager or kite hill)
- 1/2 cup low fat shredded organic mozzarella (dairy free option – good planet olive oil mozzarella would be my preference, if its a cows milk sensitivity specifically – i also like LaClare goats milk mozzarella for a better taste)
- 3/4 cup organic shredded sharp cheddar cheese (love raw farm raw cheddar here, or dairy free option- I like the whole foods 365 brand)
- 1/2 cup franks buffalo sauce
- Optional: 2 tbsp diced green onion
- Crackers or chips for dipping – I love the crunchmaster gluten free seed crackers or pita chips!
- Optional: some carrot and celery sticks for dipping too!
Directions:
- Preheat oven to 400.
- Add all ingredients except half the cheddar, in a medium bowl.
- Add to a pie dish or 9×9 baking dish. Top with remaining cheddar.
- Bake 30-35 mins until bubbly and slightly brown on top. I actually turned the broiler on for 2 mins at the end to get it nice and brown! Optional: top with green onions.
- Serve with chips/crackers/veggies.
Enjoy!
