Happy Football Season, friends!! Dips are one of my all time favorite things to make and with the kick off of football season, I decided to make one of my old time favorite dips. This easy 5-ingredient Ranch Buffalo Chicken Dip is so good and quick to make! I had a rotisserie chicken from Publix in the refrigerator that we hadn’t touched that week and decided to cut it up and use it for this recipe. Of course I love using rotisserie chicken or boiled/shredded chicken the best, but I have also made this multiple times using the can chicken and I swear it still tastes amazing. Typically, the idea of canned chicken would gross me out; but I promise you (or your guests) won’t even know!
I hope you enjoy it as much as we do!
Buffalo Chicken Dip
Ingredients
- 1 Rotisserie Chicken finely chopped or 2 10 oz cans Chicken Breast drained
- 1/2 C. Franks Hot Sauce
- 2 8oz Cream Cheese Packages
- 1 C. Ranch Dressing
- 1/2 C shredded Cheddar Cheese
Instructions
- Heat chicken and hot sauce over medium heat. Then add cream cheese and ranch dressing until cheese is melted and all is mixed together. Place mixture in oven safe container and then sprinkle with 1/2 cup shredded cheddar cheese. Place dip in 350 degree oven for approximately 20 minutes or until bubbly.
- Serve with wheat thins, celery or carrots.
Ranch Buffalo Chicken Dip
1 Rotisserie Chicken finely chopped or 2 (10 oz) cans Chicken Breast drained
1/2 C. Franks Hot Sauce
2 (8oz) Cream Cheese Packages
1 C. Ranch Dressing
1/2 C shredded Cheddar Cheese
Heat chicken and hot sauce over medium heat. Then add cream cheese and ranch dressing until cheese is melted and all is mixed together. Place mixture in oven safe container and then sprinkle with 1/2 cup shredded cheddar cheese. Place dip in 350 degree oven for approximately 20 minutes or until bubbly.
Serve with wheat thins, celery or carrots.
