Ingredients
Method
- Heat the chicken and Buffalo sauce in a skillet over medium heat until heated through. Break up the chicken to ensure no large chunks. Stir in the cream cheese and ranch dressing. Cook, stirring constantly until the mixture is well blended and warm.
- Mix in the shredded Cheddar cheese. Pour the mixture into a shallow dish or pie pan.
- Sprinkle with blue cheese crumbles. (If not all guests enjoy blue cheese, you can sprinkle it on only half of the dip).
- Bake in a preheated oven at 350°F for 15-20 minutes, or microwave until the cheese melts and the dip is bubbly. Serve warm with chips for dipping.
Notes
- For the creamiest dip, make sure your cream cheese is at room temperature before mixing. This helps it blend smoothly without lumps. - If using canned chicken, drain it well to avoid a watery dip.
- Don't overbake: bake just until the cheese is melted and bubbly, otherwise, it can become dry. - Make ahead: assemble the dip, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the bake time if baking from cold. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overbake: bake just until the cheese is melted and bubbly, otherwise, it can become dry. - Make ahead: assemble the dip, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the bake time if baking from cold. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.