Buffalo Turkey Dip is creamy, loaded with protein and a little bit spicy. It’s perfect for a party spread or an appetizer.

Ingredients

  • 1 Pkg of Hayter’s Farm Boneless Skinless Turkey Breast (Alternatively, you could use leftover turkey from a Whole Turkey or Turkey Roast)
  • 8 ounces of Cream Cheese, room temp
  • 1 Cup of Ranch
  • 1 Cup of Hot Sauce – we used Frank’s RedHot Buffalo. You could start with less sauce and add more as you go to limit the spice level.
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 Cup Green onion, chopped
  • 3 Cups of cheese – mozzarella and cheddar is ideal, but use whatever you have on hand

Method of Preparation

  1. Cook your turkey by slow cooking it the night before you plan to make your dip, or, by boiling it in a pot of water for about 20-25 mins or until cooked to 165F. Once done, shred and set aside.
  2. Preheat your oven to 350F and prepare a 9×9 or 9×13 pan with non-stick oil.
  3. In a saucepan, add the cream cheese, ranch, hot sauce, pepper and garlic powder. Heat on medium until well combined and a smooth texture is achieved. Then, remove from heat.
  4. Mix in half the shredded cheese, your turkey, and a 1/4 cup of green onion and stir well. Then, transfer the dip to your prepared pan. Add the remaining cheese on top.
  5. Bake the dip for 20-30 mins or until the cheese has melted and the top of the dip starts bubble. Then, if desired, turn your oven to broil to allow some darker, crispy spots to appear. Keep a close eye so you don’t burn your dip – this process won’t take long!
  6. Once your dip is out of the oven, top with the remainder of the green onions and serve with your choice of veggies, pita, or chips!