Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or a 2-quart baking dish.
- In a large mixing bowl, combine the softened cream cheese, ranch or blue cheese dressing, and buffalo hot sauce. Stir until the mixture is smooth and fully combined.
- Gently fold in the shredded chicken and 1 cup of the shredded cheddar cheese into the cream cheese mixture. Stir until everything is evenly distributed.
- Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese is melted. For a golden brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let it cool for 5-10 minutes. Garnish with chopped green onions or chives before serving. Serve warm with your favorite dippers.
Notes
Make-Ahead Tip: Assemble the dip completely (without baking), cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the baking time.
Spice Level: You can easily adjust the spiciness by using more or less hot sauce. For a milder dip, use 1/2 cup; for a spicier dip, use a full cup.
Spice Level: You can easily adjust the spiciness by using more or less hot sauce. For a milder dip, use 1/2 cup; for a spicier dip, use a full cup.