Description
A creamy and spicy buffalo chicken dip made with shredded chicken, cream cheese, ranch dressing, hot sauce, and a mix of mozzarella and cheddar cheese, baked until bubbly and golden.
Ingredients
3 large boneless skinless chicken breasts, cooked and shredded
8 ounces cream cheese, cubed
1 cup ranch dressing
1 cup hot sauce (Frank’s RedHot recommended)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 cup green onion, chopped
1.5 cups mozzarella cheese, shredded and divided
1.5 cups cheddar cheese, shredded and divided
Instructions
1. Preheat oven to 350°F and spray a 9×9-inch baking pan with non-stick spray.
2. In a medium saucepan over medium-low heat, melt cream cheese with ranch dressing, hot sauce, black pepper, and garlic powder. Stir until smooth.
3. Add shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar to the sauce. Mix well.
4. Transfer mixture to prepared pan and top with remaining mozzarella and cheddar cheese.
5. Bake for 20-30 minutes until hot and bubbly. Broil 2-3 minutes until golden brown.
6. Serve hot with tortilla chips, vegetable sticks, or crackers.
Notes
Chicken can be prepared in advance to save time.
Rotisserie chicken works as a substitute for boiled chicken.
Use freshly shredded cheese for the best melting results.
Try adding jalapeños, beans, or corn for extra flavor.
Leftovers taste great for 2-3 days and can be reheated in the oven or microwave.
Can also be made in a slow cooker for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American