Pescatarian Buffalo Chicken Dip

Total time40 min

Prep time15 min

Cook time25 min

4.8

(4)

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Ingredients

8 servings

2 cups cooked chicken, shredded
Chef's tip
Plant-based chicken is already cooked, so stir it in near the end just to heat through.
8 oz cream cheese, softened
½ cup hot sauce (such as frank's redhot)
½ cup ranch dressing
1 cup cheddar cheese, shredded, divided
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

2 tbsp sliced green onions (optional)
tortilla chips, celery sticks, or crackers, for serving

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish and set aside.
2
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and lump-free, about 1 minute.

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