Pacific Foods Buffalo Chicken Party Dip Recipe

Pacific Foods Buffalo Chicken Party Dip

This hot and spicy Buffalo Chicken dip is sure to keep any crowd coming back for more.

Serves: 16Prep: 12 minutesCook: 22 minutesTotal: 34 minutesDifficulty: Easy

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Serves: 16

Ingredients

  • 1 tbsp. organic butter
  • 2 cloves garlic, minced
  • 2 (12.5 ounce) cans of Swanson Chicken
  • 3⁄4 cup Buffalo hot wing sauce (depending on how spicy you'd prefer)
  • 1 can (10.5 ounces) Pacific Foods™ Organic Cream of Chicken Condensed Soup
  • 1 cup cream cheese
  • 1⁄2 cup sour cream
  • 1⁄2 cup cheddar cheese
  • 1⁄2 cup shredded mozzarella cheese
  • 3 tbsp. green onion, sliced to garnish
  • 1 bag Late July® Organic Sea Salt Thins and Crispy Tortilla Chips (any size)

Directions

  • Preheat oven to 375°F.
  • Add butter to a cast iron skillet or ovenproof pan over medium heat. Stir in garlic and sauté for 3 minutes.
  • Stir in shredded chicken and hot sauce and cook for 5 minutes or until sauce is reduced by half. Remove from heat.
  • In a medium bowl combine soup, cream cheese and sour cream. Mix well.
  • Stir the chicken mixture into the bowl with the soup mixture.
  • Once combined, Pour dip into the cast iron skillet or ovenproof pan and sprinkle with cheddar and mozzarella cheeses.
  • Bake dip for 10 to 12 minutes, or until hot. Broil for 1 to 2 minutes to brown cheese, if necessary.
  • Remove dip from oven, garnish with green onions and serve with Late July® Tortilla Chips. Enjoy!

Serves: 16

Ingredients

  • 1 tbsp. organic butter
  • 2 cloves garlic, minced
  • 2 (12.5 ounce) cans of Swanson Chicken
  • 3⁄4 cup Buffalo hot wing sauce (depending on how spicy you'd prefer)
  • 1 can (10.5 ounces) Pacific Foods™ Organic Cream of Chicken Condensed Soup
  • 1 cup cream cheese
  • 1⁄2 cup sour cream
  • 1⁄2 cup cheddar cheese
  • 1⁄2 cup shredded mozzarella cheese
  • 3 tbsp. green onion, sliced to garnish
  • 1 bag Late July® Organic Sea Salt Thins and Crispy Tortilla Chips (any size)

Directions

  • Preheat oven to 375°F.
  • Add butter to a cast iron skillet or ovenproof pan over medium heat. Stir in garlic and sauté for 3 minutes.
  • Stir in shredded chicken and hot sauce and cook for 5 minutes or until sauce is reduced by half. Remove from heat.
  • In a medium bowl combine soup, cream cheese and sour cream. Mix well.
  • Stir the chicken mixture into the bowl with the soup mixture.
  • Once combined, Pour dip into the cast iron skillet or ovenproof pan and sprinkle with cheddar and mozzarella cheeses.
  • Bake dip for 10 to 12 minutes, or until hot. Broil for 1 to 2 minutes to brown cheese, if necessary.
  • Remove dip from oven, garnish with green onions and serve with Late July® Tortilla Chips. Enjoy!