I grill the chicken tenderloins just enough so that the chicken is edible (approximately 4-5 minutes per side). It does not need to be browned, as it will be mixed in with the other ingredients, on a skillet, for a few more minutes.

While the chicken is grilling...

In a medium-sized skillet and with the burner on a medium setting, combine the cream cheese, 1/2 cup of the shredded cheese, hot sauce, and ranch. Stir occasionally to break-up the ingredients (especially the cream cheese), adding a dash of ground cayenne and black pepper.

Once the ingredients have mixed well (the mixture should be an orange-red color and a thick, but soupy consistency), and the chicken is done grilling, shred/thinly-slice the chicken, and turn the stove down to a low setting. Add small handfuls of the shredded/sliced chicken to the mix, stirring while doing so, as well as the other 1/2 cup of shredded cheese.

After a few minutes of letting the chicken soak up the yummy flavors of the mix, turn off the stove. Let the dip sit for a moment, as it will be hot, and needs to regain a thicker consistency.

Do not let the dip cool for too long, though, as Buffalo Chicken Dip is best served warm!

It is now ready to serve.



