Leftover Turkey Buffalo Dip
Leftover Turkey Buffalo Dip, a quick and easy appetizer recipe made with shredded cooked turkey, creamy cheese, and a bit of heat.
Servings: 6
Equipment
Ingredients
- 8 oz Cream Cheese . Softened to room temperature.
- 2 tablespoon Worcestershire Sauce
- 3 tablespoon Frank’s RedHot sauce.
- ⅓ cup Ranch Dressing
- 2 tablespoon Mayonnaise
- ½ teaspoon Granulated Garlic
- 1 cup Cheddar Cheese --Shredded.
- 2 cup Turkey. -Cooked, cooled, skinless, and shredded or diced small.
Instructions
- Prepare. Preheat your oven to 350. Prep a large baking dish for nonstick (spray should work).
- Combine In a large bowl, combine together the cream cheese, Worcestershire Sauce, Frank’s RedHot sauce, ranch dressing, mayonnaise, and garlic.
- Turkey Use a rubber spatula or similar item to fold in the shredded turkey.
- Transfer. Transfer the ingredients from from the bowl to your prepared baking dish, evenly spreading the mixture out.
- Top. Sprinkle the cheddar cheese over the ingredients in the baking dish.
- Bake. Bake the dip for 20 minutes or until bubbly
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 418kcal | Carbohydrates: 5g | Protein: 22g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 696mg | Potassium: 347mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 722IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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