Ingredients
Dip Ingredients
- 16 ounces cream cheese (room temperature, 2 bricks)
- 4 cups shredded cooked chicken
- 1 cup shredded Mexican blend cheese
- 1 cup light ranch dressing
- 12 ounces Frank’s RedHot Buffalo Sauce (or original, 1 bottle)
Instructions
- Combine Ingredients: In a large bowl, thoroughly mix together the cream cheese, shredded cooked chicken, shredded Mexican blend cheese, light ranch dressing, and Frank’s RedHot Buffalo Sauce until fully blended and creamy.
- Prepare Baking Dish: Spray or lightly grease a nonstick baking dish to prevent sticking and ensure easy serving.
- Bake the Dip: Pour the combined mixture into the prepared baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until the dip is fully heated through and hot throughout.
Notes
- Use room temperature cream cheese for easier mixing and a smoother dip.
- Shredded cooked chicken can be rotisserie chicken or leftovers.
- Adjust the amount of hot sauce depending on desired spice level.
- Serve warm with tortilla chips, celery sticks, or crackers.
- To keep dip warm longer, place it in a slow cooker on low after baking.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American