Baked Buffalo Chicken Dip
Shredded chicken and cream cheese baked hot with enough Frank's to bite back — the dip that empties fastest at any table with a game on.
- Serves
- 8
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Preheat the oven to 375°F.
-
Beat the cream cheese in a bowl until smooth, then stir in the ranch dressing and hot sauce until no streaks of either remain.
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Fold in the shredded chicken along with half the cheddar and half the blue cheese.
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Spread the mixture into a small baking dish and scatter the remaining cheddar and blue cheese over the top.
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Bake until the edges bubble and the top has browned in spots, 20 to 25 minutes.
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Scatter the scallions over the dip and serve hot with celery sticks and tortilla chips.
Notes
Rotisserie chicken is the whole point here — shred it while it’s still warm and skip poaching a breast just for this. The ranch is doing real work, not just filler: it mellows the hot sauce enough that the dip stays spoonable instead of separating into an oil slick.
Assemble it a day ahead and hold it covered in the fridge; bake straight from cold, adding five minutes to the time. Leftovers reheat fine and make an unreasonably good grilled cheese.