BUFFALO CHICKEN DIP

8 Ingredients or less|Appetizers|Chicken|Gluten-free

Ingredients

2, 8 ounce bars cream cheese, softened to room temperature

¾ cup ranch dressing

½ cup chunky blue cheese dressing

¾ cup Frank’s Hot Sauce (plus 2 tablespoons more for garnish on top of the tip)

8 ounces cheddar cheese, hand-shredded

8 ounces pepper jack cheese, hand-shredded

4 cups cooked chicken, finely shredded* (about 3 large chicken breasts)

¼ cup scallions, chopped

Tortilla chips and celery sticks for dipping

Instructions

Preheat oven to 350 degrees.

Beat the cream cheese, ranch dressing, blue cheese dressing, and hot sauce with an electric mixer until combined and fluffy. Beat in the cheeses until just combined. Stir in the shredded chicken, tossing until well combined. Garnish with chopped scallions and drizzle more hot sauce on top to garnish if desired.

Bake for 20-25 minutes until hot and bubbly. Serve with chips and celery on the side for dipping.

*For this dip, I love to shred the cooked chicken breasts with an electric mixer which gives great texture. Break the cooked chicken breasts up into large pieces in a large bowl and beat with the electric mixer until shredded.

Mix any leftover dip with al dente cooked pasta and garnish with scallions and crumbled blue cheese for a great dinner twist!