Carlton Jared’s Buffalo Chicken Ranch Dip

I love to serve the best food possible when I entertain. This dip has never seemed to disappoint my guests. It’s...
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I love to serve the best food possible when I entertain. This dip has never seemed to disappoint my guests. It’s best when served in the winter months, only because it’s a very heavy dish.

Ingredients

  • 8 Ounces cream cheese, such as Philadelphia, softened
  • ½ Cup ranch dressing, such as Hidden Valley
  • ½ Cup sour cream
  • 2 Cups shredded chicken (cooked)
  • 1 Cup Buffalo sauce, such as Franks, divided,
  • 1 Cup shredded Monterey Jack cheese
  • 1 Cup shredded Cheddar cheese
  • ½ Cup crumbled gorgonzola
  • Tortillas for serving

Directions

Preheat oven to 375 degrees F.

Combine cream cheese, sour cream, and ranch. Spread into the bottom of a pie plate or small casserole dish. Toss chicken with ½ cup Buffalo sauce.

Top with chicken and drizzle with remaining Buffalo sauce.

Sprinkle with the shredded and crumbled cheeses and bake 25–30 minutes or until hot and bubbly.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.