Description
Spicy, cheesy, creamy, hearty buffalo chicken dip…full of ranch flavor!
Ingredients
Scale
- 2 large bone-in, skin-on chicken breasts (about 1-1/2 pounds) or the breasts off one rotisserie chicken
- 12 ounces cream cheese, at room temperature
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup ranch dressing
- 3/4 cup hot sauce, preferably Frank’s Red Hot
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dry ranch dressing/seasoning mix (e.g., Hidden Valley)
- 1/2 teaspoon garlic powder
- 4 ounces (1-1/2 cups) sharp cheddar cheese, grated
- 4 ounces (1/2 cup) pepper jack cheese, grated
- 5 scallions, white and green parts thinly sliced
- Kosher salt and freshly ground black pepper
- Tortilla chips, for serving
Instructions
- If cooking the chicken (skip to step 2 if using rotisserie chicken): Preheat the oven to 400°. Line a small baking sheet with aluminum foil. Place the chicken breasts on the sheet pan, drizzle with a little olive oil and season both sides with salt and pepper. Roast for 30 to 35 minutes, until the chicken is cooked through. Let cool slightly.
- In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, ranch, hot sauce, Worcestershire sauce, ranch seasoning mix, garlic powder, cheeses, and green onion (reserve a handful of cheese and green onion for topping). Season to taste with salt and pepper.
- Reduce (or preheat) the oven temperature to 350°. When the chicken is cool enough to handle, remove the skin and cut the breast from the bone. Shred the chicken into bite-sized pieces, using two forks or your fingers. Add to the dip mixture, stirring to combine. Transfer to a baking dish. Bake for 20 to 25 minutes, until bubbly and golden brown on top. Serve hot with tortilla chips.
- Category: Appetizers, Dips