Buffalo Chicken Dip
Ingredients
- 4 cups shredded cooked chicken rotisserie works well
- 2 8-ounce blocks cream cheese, softened
- 1 cup hot sauce such as Frank's RedHot
- 1 cup ranch dressing
- 2 cups shredded cheddar divided
- 1/2 cup crumbled blue cheese
- 1/2 cup diced celery
- Tortilla chips or crackers for serving
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Beat the softened cream cheese in a large bowl until smooth, then stir in the hot sauce and ranch dressing.
- Fold in the shredded chicken and 1 cup of the shredded cheddar until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- Scatter the remaining 1 cup of cheddar over the top.
- Bake for 20 to 25 minutes, until the dip is bubbling at the edges and the cheese on top has melted into golden patches.
- Remove from the oven and scatter the blue cheese crumbles and diced celery over the hot dip.
- Let it sit for 5 minutes before serving, since the center stays dangerously hot straight out of the oven.
Good to Know
Assemble the dip up to a day ahead and refrigerate unbaked; add 5 extra minutes to the baking time if it goes into the oven cold.