Ingredients
Method
- Preheat the oven to 350°F.
- In a mixing bowl, stir together the shredded chicken, softened cream cheese, buffalo sauce, dressing, and half of the cheddar until evenly combined.
- Transfer the mixture to a small baking dish and spread it evenly.
- Sprinkle the remaining cheddar over the top.
- Bake for about 20 minutes, until hot and bubbly around the edges.
- Top with sliced green onions if using, and serve warm with chips, celery, carrots, or crackers.
Notes
- Rotisserie chicken works well and saves time.
- Let the cream cheese soften first so the mixture combines smoothly.
- Start with less buffalo sauce if you want a milder dip, then adjust next time.
- Bake until the edges bubble, not just until the cheese melts on top.
- For make-ahead prep, assemble the dip in advance and bake just before serving.
- Leftovers keep well in the fridge for 3 to 4 days and can be reheated gently.
