Buffalo Chicken Dip

🧂 Ingredients

• 8 ounces cream cheese

  softened at room temperature
• 1 package ranch seasoning

  or 3 tablespoons homemade ranch seasoning [https://dashfordinner.com/homemade-ranch-seasoning-recipe/]
• 6 tablespoons cayenne pepper sauce

  like Frank’s Red Hot Sauce
• ⅓ cup mayonnaise
• 1 ½ tablespoons butter

  melted and cooled
• ½ teaspoon worcestershire sauce
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground cayenne

  optional
• 1 cup chopped cooked chicken
• ¾ cup shredded cheddar cheese

  divided (packed), preferably shredded from the block

Instructions

• 1 Preheat the oven to 350ºF (180ºC) and lightly grease a pie plate or 8x8” (23x23
  cm) baking dish.
• 2 Place the softened cream cheese in a large bowl and beat with an electric mixer
  (or stand mixer) until smooth and creamy; scrape down the sides of the bowl as
  needed.
• 3 Add the ranch seasoning, cayenne pepper sauce, mayonnaise, melted butter,
  worcestershire sauce, garlic powder, and ground cayenne.
• 4 Mix the cream cheese and other ingredients together until smooth and uniform. A
  few small lumps are fine, but try to smooth them out as much as possible.
• 5 Add in the cooked chicken and ½ cup of the shredded cheddar cheese. Fold in
  using a rubber spatula.
• 6 Transfer everything to the prepared pie plate or baking dish, smoothing it into
  an even layer.
• 7 Bake in the preheated oven for 20-25 minutes, or until the center is hot and
  bubbly and the cheese is melted. Add the remaining cheddar cheese during the
  last 5 minutes of baking.
• 8 Optional: Broil for 1-2 minutes for extra bubbly and melty results.
• 9 Serve immediately with tortilla chips and/or veggie sticks (like celery, carrot,
  bell pepper). Garnish with sliced green onion or blue cheese crumbles if
  desired.

Nutrition Info