Ingredients
2 c. shredded rotisserie chicken
1 (8-oz.) block cream cheese, at room temperature or softened
1 c. shredded cheddar, divided
1/4 c. buffalo sauce
1 tbsp. ranch dressing
Few dashes hot sauce
1/4 c. crumbled blue cheese (optional)
Finely chopped chives, for garnish
Sliced baguette and carrot and celery sticks, for serving
Preparation
Step 1Adjust an oven rack to center position, and preheat oven to 350°. In a large bowl, combine rotisserie chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, ranch, and hot sauce. Step 2Transfer mixture to an ovenproof skillet or baking dish, and top with remaining 1/4 cup cheddar. Bake until warm and bubbly, about 20 minutes.Step 3Top with blue cheese and chives before serving with bread and vegetable sticks.
What kind of chicken should I use? We like using store-bought rotisserie chicken (it’s fast, convenient, and super delicious!) but you can also poach chicken breasts at home and then shred them if you prefer. What kind of cheese works best? Cheddar is our go-to, but gouda and fontina will also work well. Do I HAVE to add blue cheese? 100% optional. We love how the tang of the cheese brightens up the rich dip, but we also know blue cheese haters exist . . . and at the end of the day you’re the one eating it, so you decide! How do I thicken this dip? This dip is thickened with cream cheese. We recommend full-fat for the creamiest texture and best flavor. If you use the full amount called for in the recipe, the dip should be plenty thick—but if you want to thicken it more, you can always add a few more tablespoons of cream cheese.
