Game Day is on! Are you prepped? Here’s a recipe for Buffalo Ranch Chicken Dip recipe that is truly effortless! Give your friends and family some heat to go with the anticipated intensity of the game. Make this a day or so ahead of time and just heat it up before your guests arrive. Double it up if you are expecting a crowd.
My thoughts here are regarding its versatility. You could dip Tostitos or celery in it. (No double dipping!) Slather it on a tortilla like you would a sandwich spread up. Roll it up and refrigerate. Then slice it into a pinwheel appetizers just before serving. Want to make it more classy? Place a small scoop in mini fillo shells. Shall we go on? Based upon the crowd you expect, you decide on the form of presentation.
Let’s begin with the chicken. I bought a rotisserie chicken to use with this recipe which reduces the prep time. The extra chicken was used to make a soup base. You could also use 2 chicken breasts. Boil them for about 20 minutes and shred when cooled.
In a microwave-safe dish, place the cream cheese, hot sauce, yogurt and ranch seasoning mix. Cook for about 3 minutes and whisk after each minute until sauce is smooth and creamy. I used my own Homemade Ranch Seasoning instead of the package mix available in the grocery store. Use it to make ranch dip or ranch dressing for salads. It’s wonderful to have on hand. My Smoky Ranch Chicken Wings also uses this seasoning. They would be a wonderful addition to the game day spread.
Pour this hot sauce mixture over the chicken. Top with the grated Monterey Jack cheese. With a spatula, combine all ingredients.
Spread out evenly and bake for about 30 minutes.
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Cook time:
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Serves: 4 cups
- 2 c. shredded chicken breast- I used a rotisserie chicken and made a soup with the rest.
- 8 oz. ⅓ less fat cream cheese (Neufchatel)
- 2 T. Ranch Seasoning Mix (1 oz. pkg) or Homemade Ranch Seasoning -(see link above)
- ½ c. Frank's Original Red Hot Sauce
- 1 c. plain non-fat Greek Yogurt
- 8 oz. shredded Monterey Jack cheese, about 2 cups
- Preheat oven to 350 degrees.
- Shred chicken breasts from 1 rotisserie chicken to measure 2 cups. Save the rest to create some soup.
- In a separate dish, microwave cream cheese, ranch seasoning, hot sauce and yogurt for approximately 3 minutes, whisking it at the conclusion of each minute.
- Pour over shredded chicken breasts.
- Grate the Monterey Jack cheese and layer it on top hot sauce mixture.
- Stir with a spatula to thoroughly combine.
- Bake for 30 minutes.
