Cheesy Buffalo Chicken Dip
I just love the flavor of buffalo sauce with ranch, the two come together alongside cheddar cheese and cream cheese for a dip that pairs with just about anything.
- 1 (8-ounce) package cream cheese
- 16 ounces sharp cheddar cheese, divided
- ¼ cup ranch dressing
- 3 tablespoons buffalo sauce of choice (I use Frank’s Red Hot)
- 1 (2-pound) store-bought rotisserie chicken
- 2 green onions, thinly sliced, whites and greens separated
Remove the skin from the chicken and discard or set aside. Use you hands or two forks to shred the chicken.
Heat oven to 375ºF (190ºC). Add the cream cheese, shredded chicken, 3/4 of the cheddar cheese, ranch and buffalo sauce to a 1½ quart baking dish.
Bake until the cream cheese is soft, about 15 minutes, then stir the mixture together.
Stir in the whites of the green onions and top with the remaining cheddar cheese.
Continue to bake until the cheese is completely melted and bubbling, about an additional 20 minutes.
Top with the remaining green onions and serve with celery, carrots and tortilla chips.
Calories: 472kcal | Carbohydrates: 4g | Protein: 53g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 169mg | Sodium: 1219mg | Potassium: 490mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 521mg | Iron: 1mg