Serves 10 to 15 (makes about 6 cups) | Active Time 15 minutes
Total Time 35 minutes
1 pound cream cheese
¾ cup hot sauce
1 (2½-pound) rotisserie chicken, skin and bones discarded; meat shredded into bite-size pieces (3 cups)
1 cup ranch dressing
4 ounces blue cheese, crumbled (1 cup)
2 teaspoons Worcestershire sauce
4 ounces sharp cheddar cheese, shredded (1 cup)
2 scallions, sliced thin
Head Start
Refrigerate assembled, unbaked dip for up to 2 days; let come to room temperature before continuing with step 2.
Perfect Pair, Green Chile Cheeseburger Sliders , or Honeydew Salad with Peanuts and Lime .
WHY THIS RECIPE WORKS Perfect for serving a crowd on game night, this dip has all the lip-tingling, tangy flavor of great buffalo wings, but with less mess. Shredding the meat from a rotisserie chicken keeps the dip quick to assemble. Cream cheese provides a smooth base for the dip, and microwaving it with hot sauce loosens it so that stirring in chunky ingredients (chicken and blue cheese) is a snap. A cup of ranch dressing, a couple teaspoons of Worcestershire sauce, and a sprinkling of cheddar cheese and scallions heighten the dip’s zesty tang. If you have only a 2-quart baking dish, extend the baking time to 45 minutes. We prefer Frank’s RedHot Original Cayenne Pepper Sauce here, but other hot sauces will work.
1 Adjust oven rack to middle position and heat oven to 350 degrees. Combine cream cheese and hot sauce in medium bowl and microwave until cream cheese is very soft, about 2 minutes, whisking halfway through microwaving. Whisk until smooth and no lumps of cream cheese remain. Stir in chicken, ranch dressing, blue cheese, and Worcestershire until combined (visible bits of blue cheese are OK).
2 Transfer dip to shallow 3-quart baking dish and bake for 10 minutes. Remove dish from oven, stir, and sprinkle with cheddar. Return dish to oven and continue to bake until cheddar is melted and dip is bubbling around edges, about 10 minutes. Sprinkle with scallions and serve.