Katharina Buczek
1/4 Cup of Ranch Dressing
Frank’s Red Hot Sauce
Finely Shredded Cheese
First, you should preheat your oven to four hundred and twenty-five degrees and crack open your rotisserie chicken.
“This is the most important part because it is going to add so much more flavor than something like canned chicken, and it will save you the time and energy of cooking and seasoning chicken at home,” Ruby explained.
Next, grab a casserole dish before separating your chicken meat from the bone and place the pieces in your casserole dish until finished.
Once you are confident you have stripped the chicken of as much meat as possible, you can begin shredding it inside the casserole.
Ruby simply used two forks to pull apart the meat– and you can shred the chicken to whatever size you prefer.
“I like mine a little chunkier than most people typically make Buffalo Chicken Dip,” she said.
After you are done shredding, it is time to start adding in all of your wet ingredients. Ruby began by adding a block of softened cream cheese and evenly mixed it in with the chicken.
Then, you can mix in about a quarter cup of sour cream. The sour cream is meant to make your dip a more “dip-able” texture.
