Creamy Buffalo Chicken Dip with Not Just Creamy Basil Sauce – NotJustCo.

  • 1 Tbsp olive oil

  • 1 rotisserie chicken, shredded salt

  • ½ tsp garlic or onion powder

  • 1 jar Creamy Tomato Basil Sauce

  • ¾ cup Franks Buffalo Sauce, divided

  • 1 cup (4oz) crumbled blue cheese

  • ½ cup ranch or vegan ranch

  • 1 cup (4oz) monterey jack cheese

  • Pita chips, celery, and carrots to serve

  1. Preheat the oven to 350 degrees with a rack in the middle position and a rack 6-inches from the broiler element. To a large bowl, add the shredded chicken, ¼ teaspoon salt, garlic powder, not just creamy basil pasta sauce, ½ cup buffalo sauce, and the blue cheese.

  2. To a round (9.5-inch) baking dish, add the ranch and spread to cover the bottom of the dish. Top with the ground chicken mixture, drizzle with remaining ¼ cup buffalo sauce, and finish with a layer of monterey jack. Place on the middle rack and bake for 30 minutes until bubbly.

  3. Set the oven to broil and place the dish on the prepared top rack for about 3 minutes, monitoring, until golden brown. Let cool for 10 minutes. Serve with pita chips, celery, and carrots.

Creamy Buffalo Chicken Dip with Not Just Creamy Basil Sauce