Easy Baked Buffalo Chicken Dip
This fiercely savory buffalo chicken dip completely destroys your expensive sports bar cravings! Heavily shredded poultry aggressively bakes in a massive pool of sharp hot sauce and heavy cream cheese for a violently bubbly crust.
Ingredients
- 2 cups cooked chicken breasts incredibly tender and finely shredded (approx. 300g)
- 8 oz full-fat block cream cheese completely softened to room temperature (approx. 225g)
- 1/2 cup Frank's RedHot Buffalo Wings Sauce intensely sharp and acidic (approx. 120ml)
- 1/2 cup high-quality ranch or blue cheese dressing approx. 120ml
- 3/4 cup freshly grated sharp cheddar cheese approx. 75g
- 3/4 cup freshly grated mozzarella cheese approx. 75g
Instructions
- Prep the Heavy Dairy: Drop your completely soft, totally room temperature cream cheese directly into a massive glass mixing bowl. Use a heavy silicone spatula to vigorously smash the thick dairy block until it becomes violently smooth and wildly creamy.
- Build the Spicy Base: Aggressively pour the sharp buffalo sauce and heavy ranch dressing directly over the violently smashed cream cheese. Fiercely whisk the heavy liquids together until the intense orange mixture completely absorbs the stark white dairy lumps entirely.
- Fold the Shredded Meat: Toss your incredibly tiny, totally shredded chicken strands directly into the deeply dark, intensely acidic wet cheese base. Vigorously fold the heavy meat until every single tiny piece is fiercely covered in a violently sticky, highly spicy layer.
- Add the Grated Cheese: Drop exactly half of your freshly grated cheddar and mozzarella mixture right into the heavy bowl. Aggressively stir the violently sticky mass until the sharp cheese threads completely disappear into the heavy buffalo cream.
- Bake for a Golden Crust: Spread the violently heavy mixture entirely into a shallow ceramic baking dish or heavy cast-iron skillet. Aggressively scatter the remaining fresh cheese directly over the top and actively bake at 350°F (175°C) for exactly 20 minutes until fiercely bubbling and totally golden.
Notes
Cheese Grating Warning: You absolutely must avoid horribly processed, pre-bagged shredded cheese. You desperately need to grate completely fresh blocks by hand; otherwise, the aggressive anti-caking powders will violently cause your hot dip to separate into a horrible greasy puddle.
Dairy Temperature Warning: Do not violently try to mix freezing cold cream cheese. You must rigorously let it sit on the counter until it is completely soft, or your final dip will fiercely suffer from terrible, unflavored white lumps.
Storage: Let the furiously bubbling cheese completely cool to total room temperature. Store leftovers in tightly sealed glass containers in the cold refrigerator for up to 4 consecutive days.
Reheating Warning: Reheat gently in a totally dry, intensely hot oven or heavy skillet to vigorously restore the golden crust. Violently blasting it in the aggressive office microwave can completely turn the incredibly soft dairy fats into a horribly split, oily mess.