This gooey, cheesy dip is the perfect vehicle for any leftover roasted turkey you may still have in your freezer—it needs to be fairly finely chopped to be scoopable, so you you can use all those bits of dark and white meat. It can be assembled and frozen before baking, if you like—once it’s bubbly and golden, serve with tortilla chips, crackers and carrot and celery sticks for a classic Buffalo pairing. (And if you want to go a step further, crumble some blue cheese into the mixture before baking.)
By Julie Van Rosendaal
Preheat the oven to 375˚F.
In a medium saucepan or skillet, warm the cream cheese, turkey, sour cream, cheddar and hot sauce, stirring until melted and well-blended.
Transfer to a shallow baking dish, scatter with mozzarella and bake for 15-20 minutes, or until bubbly and golden.
Sprinkle with green onions and serve warm.