Ingredients
2 cups cooked, shredded chicken
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup blue cheese dressing
1/2 cup buffalo sauce (like Frank’s RedHot)
1 /2 cups shredded cheddar cheese
1/2 cup crumbled blue cheese (optional)
1 tbsp chopped green onions (for garnish, optional)
Execution
Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similar-sized oven-safe dish.
Mix the Ingredients
-In a large mixing bowl, combine the softened cream cheese, ranch dressing, blue cheese dressing, and buffalo sauce. Stir until smooth and well blended.
-Add the shredded chicken and 1 cup of shredded cheddar cheese to the mixture. Stir until the chicken is evenly coated with the creamy sauce.
Bake the Dip
-Transfer the mixture into the prepared baking dish and spread it out evenly.
-Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and add crumbled blue cheese if desired.
-Bake for 20 minutes, or until the dip is hot and bubbly and the cheese on top is melted.
Serve and Enjoy
-Remove the dip from the oven and let it cool slightly. Garnish with chopped green onions if desired.
-Serve warm with tortilla chips, crackers, celery, or carrot sticks.
Additional tips
- Adjust the Heat: If you prefer a milder dip, reduce the amount of buffalo sauce or use a mild buffalo sauce. You can also add more ranch or blue cheese dressing to tone down the heat.
- Slow Cooker Option: For a no-fuss version, combine all ingredients in a slow cooker and cook on low for 2-3 hours until hot and bubbly.
- Add Veggies: Try adding some sautéed onions or bell peppers to the dip for added flavor and texture.
- Make It Extra Cheesy: Add extra cheddar or even mozzarella for an extra cheesy dip.
