Mix. In a large bowl combine cooked chicken, cream cheese, buffalo sauce, ranch dressing, and 6 ounces of shredded cheddar cheese and stir together until mixed.
More Cheese. After 20 minutes uncover the dish and sprinkle the remaining cheese over the top. Place back in the oven to continue to bake for 10 minutes or until the cheese on top is melted and bubbling.
HOW TO STORE AND REHEAT Refrigerator – This dip can be stored in a tightly sealed the refrigerator for up to 1 week. Freezer – We do not suggest freezing this dip. The cream cheese mixture can have a strange texture after being frozen and then baked. Reheating – To reheat the dip place it in a microwave safe dish and heat for 1-2 minutes or until warmed through. If you prefer to reheat in the oven you can place it in an oven-safe dish, cover with foil, and bake at 350 degrees F for 15-20 minutes or until warmed through.evenly. Serve immediately.
WHAT MAKES BUFFALO CHICKEN DIP GREASY? The most common reason for the dip seeming a little greasy is that the ingredients weren’t mixed together well enough. This can mean the ingredients separate as they are heated and the grease from the cheese can pool in places. Make sure to mix the ingredients together well before baking. While I prefer fresh grated cheddar cheese in my dip using store bought shredded cheddar (which is lightly dusted in cornstarch) can help hold ingredients together and prevent it from being greasy. Note: if you want to keep it keto stick with fresh shredded cheese!