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Note: There is a more recent version of this recipe here.
I first made this a couple of years ago, and it’s probably the most requested thing for me to bring to parties (or serve as an appetizer when I’m having a party). It’s really simple, but always a hit. If I’m taking it to a party, I will usually just wait to bake it until I get there, as long as I know the host will have oven space. This recipe fits well in a 2.5 qt casserole dish. I like using my vintage Pyrex verde dish when I make it, and I use silicone cooking bands to keep the lid on the Pyrex dish when I’m transporting it. These are especially handy if I’m transporting the dip right out of the oven because they’ll survive the heat. If it’s right out of the oven, I usually transport it on a Le Creuset silicone trivet on top of a kitchen towel in the car.
2-3 boneless chicken breasts
2 blocks cream cheese, softened
¼ to ½ cup buffalo sauce (depending on how buffalo-y you like it)
2 packets ranch dressing mix
¾ cup cheddar cheese
Cook chicken breasts and shred. My favorite way to shred chicken is to cut each breast in half, toss in the bowl of my stand mixer with the flat beater, and turn it on medium speed for about 45 seconds. I always cover it with a towel so chicken pieces won’t fly everywhere. I go through it to pick out any funky pieces (which the dogs appreciate).
Add the rest of the ingredients and stir to combine. I just toss everything in the stand mixer since the chicken is already in there. Start with ¼ cup of the buffalo sauce and taste the dip once everything is combined to see if you want to add more.
Transfer to a casserole dish and bake uncovered at 350° until it’s hot, probably about 15 minutes. You may need to adjust the cooking time depending on how deep or shallow your baking dish is. Just keep an eye on it. Serve with tortilla chips.