Buffalo Chicken Dip - Savory Tirza

# Ingredient List:

01 - 2 cups cooked, shredded chicken breast

02 - 8 oz cream cheese, softened

03 - 1/2 cup hot sauce (such as Franks RedHot)

04 - 1/2 cup ranch dressing

05 - 1/2 cup blue cheese dressing

06 - 1 cup shredded cheddar cheese

07 - 1/2 cup crumbled blue cheese

08 - 1/2 cup shredded mozzarella cheese

09 - 2 tablespoons chopped chives or green onions

01 - Preheat your oven to 350°F.

02 - In a large mixing bowl, combine the cream cheese, hot sauce, ranch dressing, and blue cheese dressing until smooth and fully incorporated.

03 - Fold in the shredded chicken, cheddar cheese, and crumbled blue cheese. Mix until evenly distributed throughout the mixture.

04 - Transfer the mixture to a 1.5–2-quart baking dish, spreading evenly.

05 - Sprinkle the shredded mozzarella cheese evenly over the top of the dip.

06 - Bake for 20–25 minutes until hot, bubbly, and lightly golden on top.

07 - Remove from the oven and let cool for 5 minutes to allow the dip to set slightly.

08 - Garnish with chopped chives or green onions if desired. Serve warm with celery sticks, tortilla chips, or sliced baguette.

01 -

This dip somehow manages to be creamy, tangy, spicy, and cheesy all at once without any single flavor overwhelming the others.
It comes together in about ten minutes of prep time, then the oven does all the work while you hang out with your people.

02 -

This dip thickens as it cools, so serve it straight from the oven while its still lava-hot and irresistibly gooey.
Mixing the base thoroughly before adding the chicken prevents clumps of cream cheese, which I learned the disappointing way one time.

03 -

Use freshly shredded cheese instead of pre-shredded bags for better melting and creamier texture.
Leftovers reheat surprisingly well in the microwave, though the texture gets slightly less bubbly.