Buffalo Chicken Yogurt Dip
Buffalo Chicken Yogurt Dip
Yield: 8 servings, about 1/3 cup each
Equipment: 2-quart baking dish, bowl, thermometer
Time and setting: 375°F; 20–25 minutes
Ingredients
- 3 cups cooked shredded chicken
- 1 cup plain Greek yogurt
- 4 ounces cream cheese, softened
- 1/2 cup Buffalo-style hot sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar, divided
- 2 scallions, sliced
Method
- Heat oven to 375°F and grease 2-quart dish.
- Mix chicken, yogurt, cream cheese, hot sauce, seasonings, and 1/2 cup cheddar until even.
- Spread in dish and top with remaining cheese.
- Bake 20–25 minutes until bubbling and center reaches 165°F. Rest 5 minutes; add scallions.
Preparation notes
Read the method fully, prepare the pan or appliance, and arrange ingredients in order. Divide the batch evenly. Keep raw-food utensils separate and preserve every rest or chill period.
Substitutions
Cooked turkey may replace chicken. Monterey Jack may replace cheddar. Adjust heat by replacing some hot sauce with plain tomato sauce.
Storage and safety
Refrigerate within 2 hours up to 4 days. Reheat to 165°F. Freeze up to 1 month and thaw refrigerated.
Planning and quality control
Measure ingredients before starting and keep each ingredient in its stated condition—cold, softened, drained, cooked, or frozen. Use the specified equipment capacity and divide the recipe according to the stated yield. Begin checking at the lower end of the time range, then use the visual cue and thermometer endpoint instead of relying on time alone.
For consistent portions, use a level scoop, measured spoon, or marked cutting guide. Complete the stated rest, cooling, or chilling period before moving or serving the recipe. If one substitution changes moisture, sweetness, or fat, avoid making additional substitutions in the same batch.
Use clean utensils for finished food after contact with raw egg or poultry. Label stored portions with the preparation date, reheat only the quantity needed, and avoid repeated warming and cooling. Check packaged ingredient labels for allergens and formulation changes. Optional garnishes should not be used to infer program points or nutrition.
