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Buffalo Chicken Dip · Baked

Baked Buffalo Chicken Dip

10

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for cream cheese

    Instead of cream cheese

    • Neufchâtel: The same amount. Lower in fat and a little softer.
    • Mascarpone: The same amount. Richer, milder and softer, with less tang.
    • Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.

    All 4 swaps for cream cheese

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

Step 1 of 7

Heat the oven to 350°F (175°C).

350°F

Step 2 of 7

Stir the cream cheese in a large bowl until smooth.

Step 3 of 7

Add the ranch dressing and hot sauce and stir until no lumps of cream cheese remain.

Step 4 of 7

Fold (how to fold) Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid
in the chicken and 1 cup of the cheddar.

Step 5 of 7

Spread the dip in a 1 1/2-quart baking dish or a 9-inch pie dish and sprinkle the remaining cheese on top.

Step 6 of 7

Bake until the dip is bubbling at the edges, the cheese is melted and the center is hot, 165°F (74°C).

350°F

Step 7 of 7

Sprinkle with green onions and serve warm with celery, chips or crackers.

All done

Enjoy!

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Ingredients

  • Swaps for cream cheese

    Instead of cream cheese

    • Neufchâtel: The same amount. Lower in fat and a little softer.
    • Mascarpone: The same amount. Richer, milder and softer, with less tang.
    • Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.

    All 4 swaps for cream cheese

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions