Ingredients
Scale
- 2 cups shredded smoked chicken
- 1 cup buffalo sauce
- 8 oz cream cheese
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- Tortilla chips for serving
Instructions
- In a large bowl, mix the shredded smoked chicken with buffalo sauce until evenly coated.
- In a skillet over medium heat, melt the cream cheese. Stir in ranch dressing and additional buffalo sauce, blending until smooth and creamy.
- In a mixing bowl, combine the chicken mixture with the melted cream cheese blend. Top with shredded cheddar cheese and mix well.
- Spread the mixture into a baking dish and bake at 350°F (175°C) for about 25-30 minutes, or until the cheese is bubbly and golden.
Notes
- If you have leftovers, store in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in the oven at 350°F (175°C) until warmed through.
- For extra spice, add more buffalo sauce or include sliced jalapeños.
- You can freeze the dip before baking, thaw in refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg