Cheddar Buffalo Chicken Dip
A variant of Buffalo Chicken Dip — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.
Contains dairy
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 10 oz | chicken (cooked, shredded) |
| 8 oz | cream cheese (softened) |
| ½ cup | Buffalo-style hot sauce |
| ¼ cup | ranch dressing |
| ½ cup | blue cheese (crumbled) |
| 2 unit | scallion (thinly sliced) |
| 1 cup | cheddar cheese (grated) |
Optional
Not counted above. The dish works without them.
| ⅓ cup | sour cream (in place of ranch for a plainer creamy branch) |
Steps
- mix6 mincream cheese fully softened; bowl at room temperatureStir the cream cheese smooth first, then work in the hot sauce and ranch until uniform before folding in the shredded chicken and half the blue cheese. Starting with soft cream cheese matters: cold lumps force aggressive mixing and leave pockets of unmelted cheese in a dip that otherwise needs no complicated technique.
- season2 mintaste the unbaked mixture before adding any extra saltTaste the mixture as it is. Hot sauce, ranch and blue cheese are all salty prepared foods, so additional salt is usually unnecessary. Adjust heat with a little more hot sauce if needed rather than salting by habit.
- bake22 min375°F in a shallow 1-quart baking dish, remaining blue cheese over the topSpread the dip in a shallow 1-quart baking dish. Scatter the remaining blue cheese and all the listed cheddar over the top. Bake at 375°F until the center is hot and the edges bubble, about 20–25 minutes; avoid a prolonged boil that can make the dairy greasy.
- rest3 minout of the oven before servingLet the dip stand briefly, then top with scallions. That short rest lets the molten cream-cheese base regain enough body to cling to a chip instead of running off, while keeping the dip hot enough to remain creamy.