Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or a similar-sized baking dish.
- In a large mixing bowl, combine the softened cream cheese, buffalo sauce, and ranch dressing. Stir with a spatula or electric mixer until smooth and well combined.
- Fold in the shredded chicken and 1 cup of the shredded cheddar cheese. Stir until everything is evenly incorporated.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake for 20-25 minutes, until the dip is hot and the cheese is melted and bubbly. For a crispier top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Let the dip cool for a few minutes before serving. Serve warm with tortilla chips, celery sticks, crackers, or pita bread.
Notes
Make-Ahead Tip: You can assemble the dip up to 24 hours in advance. Cover and refrigerate, then add 5-10 minutes to the baking time.
Spice Level: For a milder dip, use less buffalo sauce. For a spicier kick, add more or a dash of cayenne pepper.
Crockpot Instructions: Combine all ingredients in a slow cooker. Cook on low for 2-3 hours, stirring occasionally, until melted and smooth.
Spice Level: For a milder dip, use less buffalo sauce. For a spicier kick, add more or a dash of cayenne pepper.
Crockpot Instructions: Combine all ingredients in a slow cooker. Cook on low for 2-3 hours, stirring occasionally, until melted and smooth.
