Cheesy Buffalo Chicken in a Hot, Bubbling Oven Dip

This Cheesy Buffalo Chicken in a Hot, Bubbling Oven Dip features the recognizable vinegary heat associated with classic buffalo wings. Heating a fresh buttermilk ranch and cream cheese blend in a saucepan creates an exceptionally even consistency. The combined ingredients finish in a 350°F (180°C) oven to reach a bubbling state.

The ranch dressing base

The base relies on a scratch-made ranch mixture. Whole egg mayonnaise creates a smooth texture and mild tang. Sour cream and buttermilk lighten the dip and keep it scoopable. Fresh parsley, fresh dill, onion powder, and garlic powder supply the traditional ranch taste. You whisk these together and let the bowl sit for 10 minutes. This resting time develops the flavors.

You can make a quick substitute if you do not have buttermilk. Mix one-third cup of full-fat milk with one-half teaspoon of lemon juice. Let the milk rest for 10 minutes before using it. You can also swap the lemon juice and the apple cider vinegar for one another.

The hot sauce and cheese base

Frank's Red Hot sauce brings the traditional vinegary heat of buffalo wings to the pan. You heat the rested ranch mixture on the stove and drop in the cream cheese cubes. You melt the cream cheese into the liquid over the heat to get a smooth consistency. You stir in ground black pepper for extra spice.

Colby and cheddar provide a strong taste and excellent melting qualities for the finished dish. It is important to shred these portions directly from a whole block. Store-bought bags of grated cheese contain powdery additives to stop clumping, and those powders will leave your melted dip with a grainy texture while stopping the dairy from melting smoothly. If you need a substitute, any easily melted cheese will work in place of the cheddar and colby. Mozzarella is an acceptable alternative, though it will result in much less flavor.

The chicken

The recipe requires three cups of cooked, shredded chicken breast. You can start with 400 grams of raw chicken breast. That amount yields about 300 grams, or 3 cups, of cooked meat. Raw chicken poached at home gives the dip a juicy texture. You can also buy a rotisserie chicken from the store. Rotisserie meat brings extra savory seasoning to the bowl.

You must shred the meat very finely. Fine pieces mix evenly into the creamy base. Large chunks or cubes do not blend well. Avoid using dry or stringy meat. Tough chicken will ruin the texture of the finished dip.

Baking the dip

You mix the shredded meat, the hot cream base, sliced green onions, and most of the grated cheese together.

Pour everything into a 6-cup (1.5 L) baking dish. Scatter the remaining cheese on top.

The dip bakes at 350°F (180°C) until it bubbles. The hot mixture naturally separates a little bit in the oven. You will see streaks of red oil running through the cream. Switch on the broiler or grill setting near the end of the cooking time. The direct broiler heat toasts the top and creates brown spots on the cheese.

Dippers and sides

Bring the hot baking dish straight to the table with a garnish of extra green onions. Traditional pairings include celery sticks and other raw vegetable sticks. You can also scoop the dip with crispy sides.

• Corn chips
• Crostini
• Potato crisps
• Crackers
• Toasted bread

Storing and reheating leftovers

Keep leftover dip in the refrigerator for four to five days. You can reheat cold dip in the microwave. You can also cover the dish and bake it in the oven until the center is molten. Do not freeze this dip. The cold temperature breaks the creamy emulsion. You can spread cold or warm leftovers inside hot sandwiches for a quick meal.