Buffalo Chicken Dip
Creamy, tangy, and just spicy enough — shredded chicken folded into a hot cream cheese base with Frank's and ranch, topped with melted cheddar.
Ingredients
- 8 ozcream cheese(softened)
- ½ cupFrank's RedHot sauce(or other cayenne-based hot sauce)
- ½ cupranch dressing
- 2 cupscooked chicken(shredded; rotisserie works well)
- 1 cupshredded cheddar cheese(divided)
- 2 tbspsliced green onions(for garnish)
Method
- 01
Preheat the oven to 375 °F (190 °C).
- 02
In a medium bowl, beat the 8 oz cream cheese with a fork or hand mixer until smooth and lump-free.
- 03
Stir the ½ cup Frank's RedHot sauce and ½ cup ranch dressing into the cream cheese until fully combined.
- 04
Fold in the 2 cups shredded chicken and ¾ cup of the shredded cheddar cheese, reserving the remaining ¼ cup for the top.
- 05
Spread the mixture evenly into a 9-inch pie dish or similar oven-safe baking dish.
- 06
Scatter the reserved ¼ cup cheddar cheese evenly over the top.
- 07
Bake for 20–25 minutes, until the edges are bubbling and the cheese on top is melted and lightly golden.
- 08
Remove from the oven and let rest for 5 minutes before garnishing with the 2 tbsp sliced green onions.
- 09
Serve hot with tortilla chips, celery sticks, or sliced baguette alongside.
Adapted from public domain & community sources