Buffalo Chicken Dip
with Toasted Baguette, Tortilla Chips, Carrots, Cucumbers & Ranch | 4-6 servings
When it comes to beloved apps, Buffalo chicken dip has few rivals. This version features the dream team—hot sauce and Frank’s Seasoning—swirled with bubbly cheese and chicken for the ultimate take on a winghouse classic. Plus, we’ve included an assortment of dippers (like toasted baguette slices, blue corn tortilla chips, and fresh veggies) to make “homegating” even easier. Whether this dip is your dinner (we support you) or you’re ordering extra servings for your crew, this snack is sure to get everyone cheering!
Nutrition values are representative of a 1/4 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Garlic Butter Baguette
(Contains Milk, Wheat)
2 unit
Scallions
10 ounce
Chicken Breast Strips
½ ounce
Frank's Seasoning Blend
½ cup
Cream Cheese
(Contains Milk)
3 tablespoon
Sour Cream
(Contains Milk)
½ cup
Mayonnaise
(Contains Eggs)
12 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
4 teaspoon
Hot Sauce
2.5 cup
Cheddar Cheese
(Contains Milk)
12 ounce
Carrots
3 unit
Mini Cucumber
3 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Instructions
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Slice baguette on a diagonal into ¼-inch-thick slices and arrange on a baking sheet.
Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and half the Frank’s Seasoning Blend; cook, stirring occasionally, until browned and cooked through, 3-5 minutes. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Turn off heat; transfer chicken to a cutting board. Finely chop any large pieces.
In a large bowl, whisk together cream cheese, sour cream, mayonnaise, two packets ranch dressing, hot sauce, and remaining Frank’s Seasoning Blend until smooth. Stir in chicken and cheddar until combined.
Evenly spoon Buffalo chicken dip into an 8-by-8-inch baking dish; place dish on a second baking sheet. Bake on middle rack for 10 minutes, then add sheet with baguette slices to take until dip is bubbling and baguette slices are lightly golden, 8-9 minutes more.
Meanwhile, trim, peel, and cut carrots into long, thin sticks. Trim and cut cucumbers into long, thin sticks. (Our carrot and cucumber sticks were 3 inches long and ½ inch wide.) Place each in a small bowl. Place remaining ranch dressing in a third small bowl.
Once Buffalo chicken dip is finished, carefully sprinkle with scallion greens. Serve with toasted baguette slices, tortilla chips, carrots, cucumbers, and ranch dressing on the side.
Chicken is fully cooked when internal temperature reaches 165°.
