Pepper Sauce 
More Spice Seasoning 
30-Minute Chicken Marinade 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTurn up the heat this football season with our Sizzlin’ Buffalo Chicken Dip by @Grillnation. Packed with authentic Louisiana flavor and powered by the ultimate trio of Tony’s. Game day just got an upgrade!
Ingredients
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2 large chicken breasts (about 1 lb)
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½ cup Tony’s Chicken Marinade
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1 Tbsp Tony’s More Spice Seasoning
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8 oz cream cheese, softened
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½ cup ranch dressing
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½ cup Tony’s Pepper Sauce (adjust for heat preference)
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1 ½ cups shredded cheddar cheese (divided)
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½ cup mozzarella cheese
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½ tsp garlic powder
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½ tsp onion powder
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2 green onions, sliced (for garnish)
- Clear
Directions
- Marinate the ChickenPlace chicken breasts in a zip-top bag with ½ cup Tony’s Chicken Marinade. Refrigerate for 30 minutes to infuse flavor.
- Cook the ChickenGrill, bake, or pan-sear chicken until internal temp reaches 165°F (about 18–20 minutes).
- Shred and SeasonShred chicken with two forks and toss with 1 Tbsp Tony’s More Spice Seasoning.
- Mix the BaseIn a large bowl, combine cream cheese, ranch dressing, garlic powder, onion powder, and Tony’s Pepper Sauce until smooth.
- Combine IngredientsStir in shredded chicken, 1 cup cheddar cheese, and mozzarella until evenly mixed.
- Bake the DipSpread mixture into a greased 9×9 baking dish. Top with remaining cheddar cheese. Bake at 375°F for 20–25 minutes, until bubbly and golden.
- Garnish & ServeSprinkle with sliced green onions and an extra drizzle of Tony’s Pepper Sauce. Serve hot with chips, bread, or veggies.
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