• 1 container Willow Tree Buffalo chicken dip
  • 1 large bag corn tortilla chips
  • 1 cup Monterrey Jack cheese, shredded
  • Small bunch scallions (5-6)


  1. Arrange the corn chips on a large oven proof platter in an even layer.
  2. Spread the buffalo chicken dip over the center of the nachos.
  3. Sprinkle the cheese over the whole platter then pop the whole platter in the oven at 350F for 20-25 minutes until the cheese is bubbling and golden brown.
  4. Garnish with finely sliced scallions before serving.
  5.  Serve and enjoy!
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