We hope Buffalo Chicken Dip will be your new go-to party dip! It has a spicy kick, but it’s not overwhelming for those that can’t take the heat. If you want to crank up the heat, add more Hot Sauce or use Palmetto Cheese with Jalapenos. To cut down on overall fat and calories we used Fat Free Ranch Dressing and Fat Free Cream Cheese. If you’re not concerned about that and/or prefer the flavor of the regular versions, feel free to use whatever brand/variety you like best.
12 oz. Palmetto Cheese – The Pimento Cheese with Soul (any variety)
2-2.5lb Rotisserie Chicken (remove and shred all of the meat, approx. 3 Cups)
5 oz Franks Hot Sauce
8 oz Cream Cheese (softened)
8 oz Ranch Dressing
1 cup Cheddar, shredded
2 Green Onions, sliced
Celery or Corn Chips
Preheat oven to 375F
In a mixing bowl, add shredded chicken and hot sauce and mix together. If you prefer to use Chicken Breast instead of a Rotisserie Chicken, boil and then shred 2lb of Chicken Breasts and then proceed with the recipe.
Stir in the cream cheese, ranch dressing and Palmetto Cheese until combined. Pour the mixture into a 9″x9″ baking dish. Bake for 20 minutes at 375F.
Remove from the oven and top with 1 cup of shredded cheddar and bake for another 10 minutes.
Once the cheese is melted, remove from the oven and top with green onions. You can serve this with celery slices, corn chips, or any other cracker or chip you like.