Buffalo Chicken Dip is an easy classic that features three different layers of flavors including chicken mixed with your favorite hot sauce (I always go for Frank's RedHot!), cream cheese, ranch dressing and, of course, lots of cheese!
4boneless skinless chicken breastsboiled and shredded
12ouncebottle hot sauce
16ouncescream cheeseat room temperature
16ouncebottle ranch dressing
6ouncesMonterey Jack cheeseshredded (about 1½ cups)
6ouncescheddar cheeseshredded (about 1½ cups)
Preheat oven to 350 degrees F.
In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.
Chicken: You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts. You can also substitute shredded rotisserie chicken (5 to 6 cups of shredded chicken).
Hot Sauce: Use your favorite; I recommend Frank's RedHot sauce.
Ranch Dressing: I recommend Hidden Valley Ranch dressing. You can substitute blue cheese for all of the ranch (or half of it).
Cream Cheese - If you prefer to make this without cream cheese, you can substitute sour cream or Greek yogurt. No need to melt it, simply whisk or stir it into the ranch dressing.
Layering: Instead of layering the dip, you can mix everything together.
How to Make in Crock Pot: You can make this dip in a crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.
What to Serve With It: Favorite dippers include tortilla chips, potato chips, crackers, baguettes, celery sticks, and carrot sticks.
Make-Ahead: This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.
Leftovers - Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!