Pretzel-Crusted Buffalo Chicken Dip with Carrot Chips
Serves: 10
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Spicy, cheesy, and baked to perfection, this Pretzel Crusted Buffalo Chicken Dip delivers bold buffalo flavor, air chilled chicken with a satisfying pretzel crunch on top. Pair it with carrot chips and celery for an easy, game-day-ready dip everyone will love.
Ingredients
- 1 Pkg Bell & Evans Boneless, Skinless Chicken Breasts or Thighs
- 1 TB Olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 (8-oz) Packages Cream cheese, softened
- 1 Cup Blue cheese dressing
- 1 Cup Hot sauce
- 2 Cups Shredded sharp cheddar cheese
- 5 oz Crumbled blue cheese
- 1 ½ Cups Coarse pretzel crumbs
- Carrot chips and celery sticks, for dipping
- Alternate cooking: 3 cups Bell & Evans Organic Chicken Bone Broth
Preparation
- Preheat oven to 400°F. Brush chicken with oil and season with salt and pepper. Arrange chicken in a single layer on a baking pan.
- Bake chicken, uncovered, for 18 to 20 minutes or until no longer pink (use a meat thermometer to confirm that the chicken is heated through to 165°F). Allow chicken to cool, shred the meat and set aside.
- Alternate chicken cooking instructions: Add broth to a medium sized pot and add chicken breasts. Bring to a very light simmer and gently poach the chicken for approximately 10-12 minutes or until an internal temperature of 165° is achieved. Remove chicken and let cool, shred using two forks. Strain broth and reserve for sipping or any other cooking application.
- Meanwhile, thoroughly combine cream cheese, blue cheese dressing, hot sauce, and cheddar cheese in a large bowl by hand or with a hand mixer. Add chicken to bowl and stir until all chicken is coated.
- In a small bowl, combine crumbled blue cheese and pretzel crumbs. Sprinkle evenly over the top of the chicken and cheese mixture.
