Buffalo Chicken Dip

If there is one dish we make consistently during football season, it is this one. With a football player for a son and plenty of Sundays spent watching games together, I can honestly say this buffalo chicken dip makes an appearance at just about every football gathering we have.

And there is a reason we keep coming back to it. It is ridiculously easy, warm and cheesy, has just the right amount of spice, and everyone loves it.

INGREDIENTS

Chicken breast, drained and shredded (canned, leftover, or rotisserie chicken)

1 block cream cheese

1 cup ranch dressing

¾ cup Frank's RedHot sauce

Medium or sharp cheddar cheese, freshly shredded, to taste

Tortilla chips, for serving

Step 1: Add the drained chicken to a low Dutch oven or pan over heat. Let some of the excess moisture cook off, then use a wooden spoon to break the chicken into smaller pieces.

Step 2: Cut the block of cream cheese into smaller pieces and add it to the chicken. Cutting it first helps the cream cheese melt more quickly.

Step 3: Add 1 cup of ranch dressing and stir everything together.

Step 4: Pour in ¾ cup of Frank's RedHot sauce. If you prefer a milder buffalo chicken dip, use a little less. If your family loves spice, add more!

Step 5: Continue stirring until the cream cheese has melted and everything is warm and creamy.

Step 6: Cover the top generously with freshly shredded cheddar cheese.

Step 7: Cover the pan and allow the cheese to melt for about 2 minutes. Once it's completely melted, turn off the heat so the dip doesn't continue cooking.

Step 8: Take the pan straight to the table and serve warm with plenty of tortilla chips. Just be careful with that first bite because the melted cheese will be HOT!