Ingredients
Main Ingredients
- 1 pound chicken breasts (cooked and shredded)
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1/2 cup buffalo sauce (Frank’s Red Hots recommended)
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 tablespoons blue cheese dressing (or ranch, for garnish)
- Fritos scoops, baguette slices, carrot sticks, celery sticks (for dipping)
Instructions
- Combine Ingredients: In a large bowl, mix together the shredded chicken, softened cream cheese, sour cream, buffalo sauce, and 1 cup of shredded cheddar cheese until fully blended and creamy.
- Prepare Baking Dish: Spread the mixture evenly in the bottom of a 1.5 quart baking dish. Then sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- Bake: Place the dish in a preheated oven at 350°F (175°C) and bake uncovered for 15-20 minutes, until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the dip from the oven, immediately drizzle with blue cheese or ranch dressing as a garnish, and serve hot with your choice of baguette slices, Fritos scoops, carrot sticks, and celery sticks.
Notes
- Use cooked chicken breasts shredded by hand or with a mixer for easy shredding.
- Buffalo sauce brands may vary in spice level; adjust quantity to taste.
- For a milder dip, substitute buffalo sauce with wing sauce or hot sauce with less heat.
- Can be kept warm in an oven set to a low temperature if serving over time.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
