Buffalo Chicken Dip
Equipment
- Microwave safe bowl or medium saucepan
- Prep bowls
- Measuring cups
- Whisk
- Can opener
- Cheese grater
Ingredients
- 16 oz softened cream cheese
- 1 cup Hidden Valley Ranch Dressing
- 2/3 cup Frank’s Hot Sauce
- 2 cups shredded cheddar cheese
- 20 oz canned chicken
Instructions
Prep Ingredients
- Drain canned chicken and add to a medium prep bowl. Shred with two forks and set aside.
- Grate cheese and set aside.
- Mix ranch dressing and hot sauce together in a small prep bowl.
Stovetop Directions
- Melt cream cheese on the stovetop over medium-low heat.
- Add ranch and hot sauce mixture. Heat through and whisk until smooth.
- Add 1 1/2 cups of the shredded cheese and the shredded chicken. Stir until mixture bubbles.
- Transfer to a serving dish. Top with remaining cheese.
- Serve with tortilla chips and enjoy!
Microwave Directions
- This recipe can also work in the microwave for those hot summer days that you don't want to stand over a hot stovetop.
- Melt the cream cheese in a microwave-safe bowl. Check and stir the cream cheese in 1 minute intervals until melted.
- Add ranch and hot sauce mixture. Heat in microwave and stir every two minutes until warm Whisk the mixture until smooth.
- Add 1 1/2 cups of the shredded cheese and the shredded chicken. Stir and heat in microwave until warm. Check in 3-5 minute intervals, stirring each time.
- Transfer to a serving dish or eat it right out of the bowl! Top with remaining cheese.
- Serve with tortilla chips and enjoy!