Ingredients:

  • 1 (8 oz) block full-fat Cream Cheese, softened
  • 1/2 cup high-quality Ranch Dressing
  • 1/2 cup Sour Cream or Greek Yogurt
  • 2/3 cup Frank’s RedHot Original Sauce
  • 2 cups Cooked Chicken, shredded
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon freshly ground Black Pepper
  • 1/2 cup Sharp Cheddar Cheese, shredded (for mixing)
  • 1/2 cup Monterey Jack Cheese, shredded (for mixing)
  • 1/2 cup Sharp Cheddar Cheese, shredded (for topping)
  • 1/2 cup Monterey Jack Cheese, shredded (for topping)
  • 2 tablespoons Blue Cheese, crumbled (optional garnish)
  • 1 tablespoon Fresh Chives or Spring Onions, sliced (optional garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8 or 9-inch round pie dish or small casserole dish.
  2. In a large mixing bowl, beat the softened cream cheese until it is completely smooth and lump-free. This step is crucial for texture.
  3. Mix in the Ranch dressing, sour cream (or yogurt), Frank’s RedHot sauce, garlic powder, and pepper until the base mixture is uniform and creamy.
  4. Fold the shredded chicken into the creamy base until it is thoroughly coated. Then, stir in half (1/2 cup total) of the Sharp Cheddar and Monterey Jack cheese.
  5. Spoon the entire mixture evenly into the prepared baking dish and smooth the top slightly.
  6. Sprinkle the remaining half of the Sharp Cheddar and Monterey Jack cheese blend evenly over the top layer.
  7. Bake for 20 to 25 minutes, or until the edges are bubbling vigorously and the top cheese layer is melted and lightly golden brown. If the top browns too quickly, cover loosely with foil.
  8. Remove the Buffalo Chicken Dip from the oven and allow it to rest for 5 minutes before serving. Garnish with crumbled blue cheese and fresh chives, if desired.