Buffalo Chicken Dip

Buffalo Chicken Dip

Creamy, tangy, and just spicy enough, this is the dip that disappears first at every game day and get-together. A store-bought rotisserie chicken does the heavy lifting, so it comes together in about 10 minutes and bakes up hot and bubbly while you set out the chips.

Directions

1. Preheat the oven to 350°F. Let the cream cheese sit out to soften so it mixes smoothly.
2. Pull the meat from the rotisserie chicken, discarding the skin and bones, and shred it into bite-size pieces with two forks.
3. In a large bowl, stir together the softened cream cheese, Frank’s RedHot, and the ranch seasoning packet until smooth.
4. Fold in the pulled chicken and half of the shredded cheddar until everything is evenly coated.
5. Spread the mixture into an 8×8 baking dish, cast iron skillet, or similar oven-safe pan and top with the remaining cheddar.
6. Bake 20 to 25 minutes, until hot all the way through, bubbling at the edges, and the cheese on top is melted.
7. Let it rest a few minutes, then serve warm with tortilla chips, celery sticks, crackers, or toasted baguette slices.

Make It Your Own

• Blue cheese: Sprinkle crumbled blue cheese over the top before baking, or serve with our Best Blue Cheese Dressing on the side.
• More heat: Add another splash of Frank’s or a pinch of cayenne.
• Slow cooker: Combine everything in a small slow cooker and cook on low for 2 hours, stirring once or twice. Great for parties.
• Make ahead: Assemble the dip up to a day ahead, cover, and refrigerate. Add 5 to 10 minutes to the bake time.