Buffalo Chicken Dip

Preheat the oven to 350ºF (180ºC) and lightly grease a pie plate or 8x8” (23x23 cm) baking dish.

Place the softened cream cheese in a large bowl and beat with an electric mixer (or stand mixer) until smooth and creamy; scrape down the sides of the bowl as needed.

Add the ranch seasoning, cayenne pepper sauce, mayonnaise, melted butter, worcestershire sauce, garlic powder, and ground cayenne.

Mix the cream cheese and other ingredients together until smooth and uniform. A few small lumps are fine, but try to smooth them out as much as possible.

Add in the cooked chicken and ½ cup of the shredded cheddar cheese. Fold in using a rubber spatula.

Transfer everything to the prepared pie plate or baking dish, smoothing it into an even layer.

Bake in the preheated oven for 20-25 minutes, or until the center is hot and bubbly and the cheese is melted. Add the remaining cheddar cheese during the last 5 minutes of baking.

Optional: Broil for 1-2 minutes for extra bubbly and melty results.

Serve immediately with tortilla chips and/or veggie sticks (like celery, carrot, bell pepper). Garnish with sliced green onion or blue cheese crumbles if desired.