Ep.6 Buffalo Chicken Dip “Baklava” Ingredients: 2 sleeves phyllo dough, thawed 1 cup unsalted butter, melted Green onions for garnish Filling: 1 Whole Rotisserie Chicken, shredded 1 (8 oz) block cream cheese 1 Cup buffalo sauce 2 tsp kosher salt or to taste 1 tsp garlic powder 1 tsp black pepper For Serving * Ranch Instructions 1. Make the Filling
Mix shredded rotisserie chicken and cream cheese until well combined. Then add the buffalo sauce, garlic powder, salt, and black pepper until well combined. 2. Prepare the Pan
Preheat oven to 350°F (175°C). Brush a 9x13-inch baking dish with melted butter. Keep phyllo covered with a damp towel while working. 3. Assemble
Layer one sleeve of phyllo in the pan, lightly buttering every 2–3 sheets. Spread filling evenly over the phyllo. Top with the second sleeve, again buttering every few sheets. Finish with remaining butter, fully coating the top. 4. Cut & Bake
Using a sharp knife, cut into diamonds or squares before baking. Bake for 1 hour...