Shredded Buffalo Chicken Dip
Here Is What You Need:
16 ounces room temperature cream cheese
½ to ¾ cup of your favorite hot sauce, I like Frank’s
½ cup ranch dressing, make your own or use favorite bottled, I use Doris
1 ½ cup shredded cheddar cheese, can use yellow or white (divided)
½ cup mayonnaise
2 stalks celery, finely chopped
2 and ½ cups shredded cooked chicken meat*
2 scallions sliced thin
fresh ground black pepper and kosher salt to taste
Your serving options: celery sticks, carrot sticks, endive lettuce leaves, tortilla chips, corn chips, sliced toasted French bread, toasted King’s Hawaiian Rolls (savory butter rolls), sliced toasted French bread or whatever else you like!
*You can use rotisserie chicken or poached chicken breasts.
Here Is What You Need To Do:
Heat your oven to 350.
In a large glass bowl combine cream cheese, hot sauce, ranch dressing, 1 cup shredded cheese, mayonnaise, celery, black pepper and a pinch of salt. After that is well combined, fold in the chicken.
Lightly spray an 8x8 inch baking dish with non-stick spray then transfer the chicken mixture into the dish and smooth out the top. Bake for about 30 minutes. Remove from oven and gently stir the dip.
Turn the broiler on to high. Sprinkle the dip with the remaining cheese and slide under the broiler to melt, just takes a few minutes so keep an eye on it. Remove from oven when cheese melts and let sit for 5 minutes.
Top with a drizzle of ranch and hot sauce if you like along with the scallions. If you want you can skip this and just serve the scallions on the side.
Serve with what you like! Let’s Eat!!
Notes:
You can put together this dip up to a day in advance. Put it together in the baking dish, cover and refrigerate.
Store leftovers in airtight container in the fridge for about 3 days.