Sincerely Carolina

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college student special: buffalo chicken dip

by sincerelycaroline

This is a monthly feature that will highlight a gluten-free recipe created by a super-cool college student. This month, we’re lucky to have Ricky and Brad of Point Park University whipping up this Buffalo Chicken Dip and Flourless Peanut Butter Cookies. {See their photo story.}



2 12.5-ounce cans of white meat chicken (option: substitute fresh grilled chicken)
1/2 cup of mozzarella cheese
1/2 cup of ranch dressing
1/2 cup of buffalo sauce
1 8-ounce package of cream cheese
shredded cheddar cheese, as desired


(1) Preheat oven to 350 degrees F. Soften cream cheese in 8×8 baking dish, then add cheese, ranch and buffalo sauce. Mix thoroughly.

(2) Open and drain cans of chicken. Add to a medium bowl, using a fork to shred chicken. Mix in with the other ingredients. Top with shredded cheddar cheese.

(3) Bake for 20 minutes. Enjoy with gluten-free tortilla chips!