This Frank’s Red Hot Buffalo Chicken Dip features tender shredded chicken that’s smothered in zesty hot sauce and gooey melted cheese
It’s a rich, creamy and sinfully delicious appetizer that’s a must-have for any party!
– 3 cups shredded chicken cooked – 1 cup Frank’s Red Hot Sauce – 12 ounces cream cheese – ¾ cup ranch dressing – 1 ¼ cup cheddar cheese shredded – 1 ¼ cup colby monterey jack cheese blend shredded
Preheat oven to 400℉. In a 10-inch cast iron skillet over medium heat, heat the already cooked and shredded chicken with the hot sauce.
Stir to combine and cook for 5 minutes.
Add the blocks of cream cheese and ranch dressing. Stir to combine and continue to cook until fully heated through and the cheese is well incorporated.
Remove from heat. Add half of the shredded cheddar and colby monterey jack cheeses, stirring until combined. Top with the remaining shredded cheese.
Place cast iron skillet in the preheated oven and bake for 20 minutes (until the mixture is heated and bubbly around the edges). Remove from the oven, garnish as desired and serve hot.