Shredded chicken folded into a creamy mix of cream cheese, ranch and tangy hot sauce, topped with cheddar and baked until bubbly. It is the dip that disappears first at every game day party.
Recommended for this recipe
Bakes the dip hot and bubbly and goes straight to the table.
The classic cayenne hot sauce behind authentic buffalo flavor.
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Ingredients
- 3 cups (about 400 g) cooked shredded chicken
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) ranch dressing
- 1/2 cup (120 ml) cayenne hot sauce
- 1 1/2 cups (170 g) shredded cheddar, divided
- 2 green onions, sliced
- Tortilla chips, celery and carrot sticks for serving
Instructions
- Heat the oven to 350°F (175°C).
- Stir the cream cheese, ranch and hot sauce together until smooth.
- Fold in the chicken and 1 cup of cheddar.
- Spread in a skillet or baking dish and top with the remaining cheddar.
- Bake 18 to 22 minutes until hot and bubbly. Top with green onions and serve with chips and vegetables.
Tips for the best results
Rotisserie chicken makes this dip even faster. For a milder dip, use half the hot sauce and add a little extra ranch.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving of dip, without chips.
Shop this recipe
Shred cooked or rotisserie chicken in seconds.
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