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Easy Buffalo Chicken Dip for Game Day

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces 227 grams full-fat block cream cheese, softened
  • ½ cup 120 milliliters ranch salad dressing
  • ½ cup 120 milliliters Frank’s RedHot Original Cayenne Pepper Sauce
  • ½ cup about 56 grams shredded low-moisture mozzarella cheese
  • One 12.5-ounce 354-gram can chunk chicken breast packed in water, thoroughly drained
  • Celery sticks carrot sticks, or chips for serving, as needed

Method
 

  1. Preheat the oven to 350°F (177°C).
  2. Cream the softened cream cheese, ranch dressing, and Frank’s RedHot together in a medium bowl. Small cream-cheese lumps are acceptable.
  3. Stir in the mozzarella and thoroughly drained canned chicken. Break the chicken into small shreds and mix until evenly combined.
  4. Transfer the mixture to a 1-quart oven-safe casserole dish or standard 9-inch pie dish and spread it evenly.
  5. Bake for 20 minutes, until the cheese is melted, the dip is hot throughout, and gentle bubbles appear near the surface or edges.
  6. Serve warm with celery sticks, carrot sticks, or chips.

Notes

Cool leftovers and refrigerate them in a shallow airtight container for three to four days. Freeze in an airtight freezer-safe container for up to three months and thaw overnight in the refrigerator.
Reheat individual portions in short microwave intervals, stirring between intervals, or warm a larger portion at 350°F for approximately 10–15 minutes. Reheated dip should reach 165°F (74°C) in the center.