Buffalo Chicken Dip
4 cups cooked chicken, chopped
1 (8 oz.) package cream cheese, softened
1 cup ranch dressing
1 cup hot sauce
1 cup shredded cheddar cheese
2 green onions, finely chopped (optional)
Stir together the cream cheese, ranch dressing, and hot sauce until smooth. Add the chicken and mix well. Spread into a greased casserole dish. Bake at 350 degrees for 20-25 minutes. Sprinkle with cheddar cheese. Bake for 10 minutes. Sprinkle green onions on top. Serve with chips.
This is a whole rotisserie chicken that I chopped. It equals about four cups of chicken.
For the sauce, I mixed a block of softened cream cheese
with a cup of bottled ranch dressing
and a cup of Crystal hot sauce.
I mixed well.
It turned into a beautiful orange sauce. I added the chicken and mixed well. I put the mixture in a greased casserole dish and baked it at 350 degrees for about 20-25 minutes. At that point, I added the shredded cheddar cheese and cooked for another 10 minutes.
These green onions were huge so I only used two.
Green onions are not optional for me; they're very much necessary. But, I did notice my picky relatives shoving them to the side. The onions did stop them, just slowed them down a little. So, I'll understand if you don't use them.
The cheese is melted - the onions are scattered. My mouth is watering...
This dip was devoured!
Note: The heat level on this dish is low to medium. Some people tasted a little heat; some folks didn't notice any heat at all. Also, when I took the dip out of the oven, it looked a little greasy, but as it cooled, the appearance improved. When I took out the first few scoops, there was some hot sauce gathered at the bottom, but a few scoops into it, the sauce had been absorbed. I suggest you serve this at room temperature.