Buffalo Chicken Dip

This has been the summer of Buffalo Chicken, am I right?  Well, here’s the easiest, tastiest buffalo chicken dip around - I’ve been plopping it in lettuce boats for a nice little lunch lately. How do you eat your buffalo chicken?

INGREDIENTS

3 large boneless skinless chicken breasts - boiled and shredded
8 ounces cream cheese - cubed
1 cup ranch dressing - homemade or store-bought
1 cup Frank’s Red Hot sauce, plus more as needed
2 tsp freshly ground black pepper
2 tsp garlic powder
½ cup green onion - chopped
1 1/2 cups mozzarella cheese - shredded
1 1/2 cups cheddar cheese - shredded

DIRECTIONS

  • Preheat your oven to 350 degrees F. and spray a 9x9-inch baking pan (or approximate size) with non-stick cooking spray.

  • In a medium pot over medium-low heat add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Stir constantly until the cream cheese has melted thoroughly in the ranch and hot sauce. Remove from heat.

  • Add the cooked, shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remain mozzarella and cheddar cheese.

  • Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.

  • Serve with tortilla chips, vegetable sticks, crackers, or enjoy leftovers wrapped in a tortilla with all your favorite greens. 

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