Buffalo chicken dip is a quintessential football food, best served while watching the big game on TV or at a tailgate! This recipe is super simple and takes less than an hour to make.

This dip is gooey, cheesy and spicy — everything that I look for in a game day snack. Serve it soon after taking it out of the oven so it stays warm, and enjoy it with any sort of chip that you want. This dip will be a hit at your next tailgate, hang out or game day festivity.

Ingredients needed for buffalo chicken dip include butter or oil (to grease the dish), two 8-ounce blocks of cream cheese, one cup of ranch, three/fourths cup of hot sauce, 1 half to 1 cup of shredded cheddar cheese (depending on how much you would like), 1 cup of shredded rotisserie chicken meat and chips and/or vegetables to enjoy the dip with.

Kitchen supplies needed for the dip included a standard large mixing bowl, a spatula or spoon, an oven and a pan to cook the dip. There are numerous types of pans that could be used: a large mixing bowl, a cake pan or any other oven-safe dish that is large enough to hold the dip.

To start the process, preheat the oven to 350 degrees and grease the pan with either butter or oil (this will make the cleanup process easier). After preheating the oven, shred the rotisserie chicken; it is easiest to shred with two forks.

Then, mix together two blocks of cream cheese, hot sauce and ranch dressing. Any brand of hot sauce will work, but I recommend using Frank’s RedHot. After, add in the shredded rotisserie chicken meat and stir to combine.

Transfer the mixture to the greased baking dish. Bake the buffalo chicken base at 350 degrees for 15 minutes. After, take the dish out of the oven (carefully) and add around 1 cup of shredded cheddar cheese to the top (you can add more or less depending on how cheesy you like your dip to be).

Place the dip back in the oven to melt the cheese for an additional 10-12 minutes. Serve with chips, vegetables and anything else that you would love to dip in buffalo chicken dip.