A Ruffles.net original recipe built for game day. Shredded chicken, cream cheese and buffalo sauce bake into a bubbling, scoopable dip that's spicy enough to earn its spot on the table next to a bowl of Ruffles Flamin' Hot.
2 cups shredded cooked chicken (fully cooked to an internal temperature of 165°F before shredding)
8 oz cream cheese, softened
1/2 cup buffalo-style hot sauce
1/2 cup ranch dressing
1 1/4 cups shredded cheddar cheese, divided
1/4 cup crumbled blue cheese (optional)
2 tbsp sliced green onion or chives, for garnish
Ruffles Flamin' Hot or Ruffles Original, for serving
Preparation
Preheat the oven to 375°F (190°C) and lightly grease a small baking dish (about 8x8 inches or a 1.5-quart dish).
In a bowl, stir the softened cream cheese with the buffalo sauce and ranch dressing until smooth.
Fold in the shredded chicken and 1 cup of the cheddar cheese.
Spread the mixture into the prepared baking dish and top with the remaining 1/4 cup cheddar and the blue cheese, if using.
Bake for 20 to 25 minutes, until the dip is bubbling at the edges and the cheese on top is melted and lightly golden.
Let the dip cool for about 5 minutes before serving — it will be very hot straight out of the oven. Garnish with green onion and serve with Ruffles for dipping.
