Buffalo Chicken Dip
Submitted By: Taz
Ingredients:
2 Cups Store Bought Rotisserie Chicken - shredded
8 oz. Cream Cheese - softened
1 Cup Sharp Cheddar Cheese - shredded
¼ Cup Hot Sauce - Frank's Red Hot® preferred
2 Tbs Unsalted Butter - melted
1 Clove Fresh Garlic - grated into a paste
3 Tbs Ranch Dressing
¼ tsp Fresh Ground Black Pepper
-OPTIONAL-
½ Cup Sour Cream*
-OPTIONAL GARNISH-
2 Green Onions - sliced thin
¼ Cup Blue Cheese - crumbled
Preparation:
- Preheat oven to 350ºF
- In a large bowl, thoroughly combine the cream cheese, ¾ Cup of the cheddar cheese (reserve ¼ cup for topping), hot sauce, butter, garlic, ranch dressing, pepper, and sour cream (if using)*
- Fold in the shredded rotisserie chicken until evenly distributed
- Transfer to a 2 quart baking dish, casserole, or 12 inch cast iron skillet
- Sprinkle the reserved ¼ Cup of cheddar cheese over the top
- Bake in the center of the oven until warm and bubbly (apx 20 minutes)
- Give it a quick stir, garnish as desired and serve hot with bread (I like sliced and toasted baguette), celery sticks, and/or corn chips
*
The addition of the sour cream reduces the spice level, adds even more richness, and makes
the dip creamier - If you are one that likes your buffalo wings on the mild side and wants the
dip a bit 'looser' go ahead and add it, otherwise just leave it out, it is up to you
