Buffalo Chicken Dip

Buffalo Chicken Dip

4:30 pm by Kamilya Abilova

For the pulled chicken:
3 chicken breasts
2 tbsp unsalted butter
4 cloves of garlic
Salt and pepper to taste

For the buffalo chicken dip:
Pulled chicken
1 pot of Wunder Creamy Plain Quark
12oz bottle of Buffalo wing sauce
1 tsp garlic powder

½ tsp celery salt
½ tsp ground pepper
2 cups mild cheddar
1 cup Colby jack cheese

For the pulled chicken:
Place chicken breasts in a crockpot with crushed garlic cloves, butter, salt, and pepper, and cook on high for 4 hours before shredding. Keep warm.

For the buffalo chicken dip:
Preheat the oven to 350F and grease an 8 x 8 glass baking dish.

In a large bowl, add your pulled chicken, quark, and Buffalo wing sauce, stirring until well combined.

Sprinkle on the garlic powder, celery salt, and black pepper and stir again, slowly adding one cup of the mild cheddar and the cup of Colby Jack.

When well combined, pour into the greased baking dish and sprinkle the remaining cup of cheddar on top and bake for 25-30 minutes.

Serve warm with celery, carrots, and chips.

Recipe and images by Phoebe Male of Milk With No Sugar.