Spicy Buffalo Chicken Dip (Print Version)

# Ingredients:

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01 - 3 cups cooked shredded chicken breast
02 - 1 cup original Frank's RedHot sauce
03 - 1½ blocks softened cream cheese, diced into small cubes
04 - ¾ cup ranch dressing
05 - 1¼ cup grated cheddar cheese
06 - 1¼ cup mixed colby and monterey jack cheeses

# Instructions:

01 - Set your oven to 400°F and let it warm up.
02 - Put shredded chicken in a 10-inch cast iron skillet with hot sauce. Stir over medium heat for 5 minutes.
03 - Toss in the cream cheese cubes and ranch dressing. Keep stirring until everything's warm and the cream cheese melts in.
04 - Take the skillet off heat. Stir in half the cheese mix until it's all blended. Sprinkle the rest on top.
05 - Pop the skillet in the oven for about 15-20 minutes until you see bubbling around the edges.
06 - Throw on some green onions or parsley if you want.

# Notes:

01 - Works great in an Instant Pot, slow cooker or air fryer too
02 - Soft, room temp cream cheese mixes in much better
03 - Try blue cheese dressing instead of ranch if you prefer

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