Buffalo chicken dip
Shredded rotisserie chicken in a tangy cream cheese, hot sauce and ranch dip, topped with cheddar and broiled until bubbling. Celery and chips for scooping.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 6
- Per serve
- 530 kcal
Ingredients
Method
Heat the broiler to high with a rack about 6 inches from the element. Pull the chicken off the bones and shred it with two forks, then cut the celery into sticks.
Put the cream cheese, hot sauce and ranch in a 10-inch oven-safe skillet (cast iron is ideal) over medium-low heat. Whisk until the cream cheese melts into a smooth, pale orange sauce.
Stir in the chicken and half the cheddar. Cook, stirring, until the dip is bubbling at the edges and the chicken is steaming hot all the way through.
Take off the heat, scatter over the rest of the cheddar and broil until the cheese is melted and browned in spots. Watch it closely.
Top with the scallions and serve straight from the skillet (the handle is very hot) with the celery sticks and tortilla chips.
Tips
- No oven-safe skillet? Make the dip in any pan, then tip it into a baking dish to broil, or skip the broiler and stir all the cheese in on the stove.
- Buffalo heat varies by brand. Start with 90 ml (6 tbsp) hot sauce if your crowd is mixed, and pass extra at the table.
- Many rotisserie chickens, ranch dressings and tortilla chips are gluten-free, but seasonings vary, so check the labels if that matters.
