An easy party dip made with buffalo wing sauce, cream cheese, sour cream & shredded zucchini. An excellent way to sneak in some veggies. Make it easily in your slow cooker, on the stove or in the oven.
It’s that time of year when everyone’s gardens are overflowing with zucchini. I always look forward to zucchini season since I find it so versatile.
With it’s mild flavor, you can toss it in just about anything with awesome results.
Sadly, my husband doesn’t share the same enthusiasm for my beloved summer squash so I am always trying to find creative ways to sneak it into our dishes and baked goods.
He’s a big fan of anything Buffalo Chicken so I threw in some shredded zucchini into this Buffalo Chicken Dip and he had no clue I snuck in some green goodies in there.
In fact, the dip was so deliciously addicting that he finished the whole batch in one sitting.
It’s also perfect for serving at parties, get-togethers or when you just want something satisfying to snack on while you’re watching the game.
If you are serving a large group, you may want to double the recipe since it goes fast.
I used shredded rotisserie chicken, cream cheese, Gay Lea’s Gold Premium Sour Cream for that ultra smooth and creamy texture plus three types of cheese along with some hot sauce.
It’s delicious served with tortilla chips, celery, pita chips and carrots. It’s also really easy to make in your slow cooker, stove top or oven.
Since I haven’t felt like turning my oven on much these days, I just tossed all the ingredients into my crockpot. I loved how effortless it was to make – just set and forget and dip away!
An easy party dip made with buffalo wing sauce, cream cheese, sour cream & shredded zucchini. An excellent way to sneak in some veggies. Make it easily in your slow cooker, on the stove or in the oven.
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
2 cups cooked, shredded chicken (I used rotisserie chicken)
1/2 - 1 cup hot sauce (I used Frank's) (use more or less depending on how well you handle heat)
one 8 ounce package of reduced fat cream cheese, softened
1 cup [url href="http://gaylea.com/products/sour-cream/272-retail-products-sour_cream-gold-premium-sour-cream" target="_blank" rel="nofollow" ]Gay Lea Gold Premium Sour Cream[/url]
2 cups of shredded cheese, divided (I used a mix of cheddar, monterey jack and mozarella)
1 medium zucchini, peeled, shredded
1-2 green onions, thinly sliced (optional)
Instructions
- For Crock pot
- Spray crock pot with non-stick cooking spray.
- Stir together the cream cheese, sour cream, chicken, hot sauce and cheeses until well-combined in crock pot.
- Cook on low for 1 hour until the cheese is melted. Stir in the zucchini and continue cooking for another 20 minutes. Stir occasionally to ensure even cooking. Add reserved cheese and cook until cheese is all melted and the dip starts to bubble on edges.
- Top with green onions and serve warm with your favorite chips, crackers and veggies.
For the Oven- Preheat oven to 350°F. Reserve 1/4 cup of shredded cheese. Combine all the ingredients in a 1-quart baking dish. Top with reserved cheese .
- Bake for 20-30 minutes or until mixture is heated through. You can broil the dip at the end to give the cheese a nice crust.
- Top with green onions and serve warm with your favorite chips, crackers and veggies.
For the Stove- In a medium saucepan, stir together all the ingredients until combined over medium-low heat. Continue heating for about 10-15 minutes, stirring occasionally, until the cheese is melted and the dip is simmering. Remove and top with green onions and serve warm with your favorite chips, crackers and veggies.
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