Three Cheese Buffalo Chicken Dip
This dip is way easy to throw together and let’s face it; nothing says Fourth of July weekend more than Buffalo chicken (with lots of cheese). I use shredded cheese in this recipe; I just used the block cheese letters on top to write ‘Merica on the face of the dip. If you do not want to turn on the oven, you can just heat this dip in the microwave. But the cheese layer on top tastes better when melted in the oven.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Blue Cheese | 1 oz (28g) | 100 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Celery | 1 stalk (40g) | 6 |
| Buffalo | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- ½ cups Cream Cheese, Cut In Cubes
- ½ cups Blue Cheese, Crumbled
- 1 cup Buffalo Sauce ( I Like Whole Foods Brand)
- ½ cups Shredded Sharp White Cheddar Cheese
- ½ cups Sour Cream
- 1 bunch Celery, Cleaned And Cut Into Sticks, For Serving