Ingredients (~8 servings)
- 12 oz cream cheese, softened at room temperature
- 1 packet ranch seasoning
- 1/2 cup cayenne pepper sauce (like Frank’s Red Hot)
- 1/2 cup mayonnaise
- 2 Tbsp butter, melted and cooled
- 3/4 tsp worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground cayenne (optional)
- 1 1/2 cups chopped cooked chicken
- 1 cup shredded cheddar cheese, divided (preferably shredded from the block)
Beat the Cream Cheese Until Smooth
Preheat your oven to 350F and lightly grease a 9×9 baking dish or pie plate.
Place the softened cream cheese in a large bowl and beat with an electric mixer until smooth and creamy; scrape down the sides of the bowl as needed.
The cream cheese needs to be properly softened or you’ll get lumps that are tough to smooth out later.
Mix in All the Flavor Components
Add the ranch seasoning, cayenne pepper sauce, mayonnaise, melted butter, worcestershire sauce, garlic powder, and ground cayenne to the cream cheese.
Mix everything together until smooth and uniform.
A few small lumps are fine, but try to smooth them out as much as possible – the ranch powder clumps at first but will dissolve with mixing.
Fold in the Chicken and Most of the Cheese
Add the cooked chicken and 3/4 cup of the shredded cheddar cheese.
Fold everything in using a rubber spatula until evenly distributed.
Transfer to your prepared baking dish and smooth into an even layer.
Bake Until Hot and Bubbly
Bake for ~20-25 minutes, or until the center is hot and bubbly throughout.
Add the remaining 1/4 cup cheddar cheese during the last 5 minutes of baking so it melts on top without overcooking.
If you want extra bubbling and browning, broil for 1-2 minutes at the end.
Serve immediately with tortilla chips, celery sticks, or bell pepper strips.
Buffalo Chicken Dip
Ingredients
Ingredients (~8 servings)
- 12 oz cream cheese softened at room temperature
- 1 packet ranch seasoning
- 1/2 cup cayenne pepper sauce like Frank’s Red Hot
- 1/2 cup mayonnaise
- 2 Tbsp butter melted and cooled
- 3/4 tsp worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground cayenne optional
- 1 1/2 cups chopped cooked chicken
- 1 cup shredded cheddar cheese preferably shredded from the block, divided
Instructions
- Cooling/Resting Time: 0 minutes
- Preheat oven to 350F and grease a 9×9 baking dish or pie plate.
- Beat softened cream cheese with an electric mixer until smooth.
- Add ranch seasoning, cayenne pepper sauce, mayonnaise, melted butter, worcestershire sauce, garlic powder, and ground cayenne to cream cheese and mix until smooth.
- Fold in cooked chicken and 3/4 cup shredded cheddar cheese until evenly distributed.
- Transfer to prepared baking dish and smooth into an even layer.
- Bake for 20-25 minutes until hot and bubbly throughout.
- Add remaining 1/4 cup cheddar cheese during the last 5 minutes of baking.
- Serve immediately with tortilla chips, celery sticks, or bell pepper strips.
