Buffalo Chicken Dip
| Preheat oven to 350°F | |||||
| Grease an 8x8-in baking dish | |||||
| Soften the cream cheese | |||||
| 2 (8 oz) blocks cream cheese, softened | beat until smooth | fold in, spread in dish | sprinkle over top | bake 350°F until bubbly, 20 to 25 min | serve hot with |
| 1 cup ranch dressing | |||||
| 3/4 cup Frank's RedHot original cayenne pepper sauce | |||||
| 3 cups (about 1 lb) cooked chicken, shredded | |||||
| 1 1/2 cups cheddar cheese, shredded | |||||
| as needed tortilla chips or celery sticks, for dipping | |||||
- Preheat oven to 350°F
- Grease an 8x8-in baking dish
- Soften the cream cheese
Ingredients
- 2 (8 oz) blocks cream cheese, softened
- 1 cup ranch dressing
- 3/4 cup Frank's RedHot original cayenne pepper sauce
- 3 cups (about 1 lb) cooked chicken, shredded
- 1 1/2 cups cheddar cheese, shredded
- as needed tortilla chips or celery sticks, for dipping
Steps
- beat until smooth: cream cheese, ranch dressing, Frank's RedHot original cayenne pepper sauce
- fold in, spread in dish: step 1, cooked chicken
- sprinkle over top: step 2, cheddar cheese
- bake 350°F until bubbly, 20 to 25 min: step 3
- serve hot with: step 4, tortilla chips or celery sticks
