Buffalo Chicken Dip is possibly the most incredible appetizer and/or dip that was EVER CREATED! It is rich, creamy, spicy, cheesy, delicious and packed with chicken! It is so life changing, I now separate my life into two segments - BBCD and ABCD. Before Buffalo Chicken Dip and After Buffalo Chicken Dip.
Preheat oven to 350F.
Combine shredded chicken, cream cheese, buffalo sauce, ranch, and 1 cup mozzarella cheese in a large bowl. Stir to fully combine.
Spoon ingredients into a shallow baking dish (1-quart should suffice). Sprinkle with remaining mozzarella cheese.
Bake at 350F for 25-30 minutes, or until dip is bubbling and cheese has begun to brown. Serve warm with bread, chips, or pita.
Storage: Refrigerate in an airtight container for up to one week.
For Hot Dip: Use 3/4 cup of buffalo sauce.
For Extra-Hot Dip: Use 1 cup buffalo and 1/3 cup ranch/blue cheese.
To Cook Chicken: Cut two chicken breasts in half length-wise. Salt and pepper each side, then bake at 350F for 15 minutes - flipping chicken half way through. Once slightly cooled, use a fork to shred.
Love Blue Cheese?: Crumble 1/2 cup blue cheese (instead of mozzarella) on top of dip before baking.