Buffalo Turkey Dip
Creamy, spicy, tangy, cheesy! This Buffalo turkey dip is the perfect way to use up leftover Thanksgiving turkey nd turn it into a perfect appetizer for game day (or any day, really).
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Servings: 10
Calories: 392kcal
Ingredients
- 4 cups cooked turkey (shredded)
- 8 ounces cream cheese (room temperature)
- 1 cup sour cream
- 1 cup Frank’s RedHot sauce
- 8 scallions (trimmed and minced)
- 2 teaspoons dry chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry dill
- 4 ounces pepper jack cheese (grated)
- 4 ounces sharp cheddar cheese (grated)
- Salt and pepper
- Butter (or oil, for greasing)
For serving:
- Crostini (or tortilla chips)
Instructions
Make the Buffalo dip sauce:
- Grease a 9x13 baking dish. Preheat the oven to 350ºF.
- Gather the cream cheese, sour cream, and Frank’s RedHot sauce in a large mixing bowl. Blend with a whisk or an electric hand mixer until smooth.
- Add all but a pinch of minced scallions along with the dry chives, garlic powder, onion powder, and dill. Mix to combine with the sauce. Add the shredded turkey, half the pepper jack cheese, and half the sharp cheddar cheese. Use a rubber spatula to mix until combined. Taste and season with salt and pepper.
Assemble the dip:
- Pour the mixture into the prepared baking dish and smooth it into an even layer. Sprinkle the remaining pepper jack and cheddar cheese on top. Transfer the baking dish to the preheated oven for 30 minutes.
- Turn on the broiler and broil for 2 to 3 minutes until the cheese is browned and bubbly. Remove from the oven and let stand for 5 minutes.
To serve:
- Sprinkle the reserved minced scallions on top. Serve the Buffalo turkey dip with crostini or tortilla chips. Enjoy!
Nutrition
Calories: 392kcal | Carbohydrates: 4g | Protein: 34g | Fat: 27g | Sodium: 1287mg | Fiber: 0.3g | Sugar: 2g | Vitamin C: 2mg
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