Buffalo Chicken Cheeseball

If you're tired of buffalo chicken dip (but really, can you GET tired of buffalo chicken dip?), a great alternative is a buffalo chicken cheeseball.  This cheeseball isn't as firm as some of the other varieties I make, it's more like a spread, but oh so good!

I toyed with the idea of adding finely chopped celery and carrots for extra texture, but I'm not a fan of celery so at the last minute decided not to add those.  If you'd like to, add in 1/4 cup of finely chopped or almost minced celery and/or carrots to the mixture before shaping into a ball.

2 (8 oz.) blocks softened cream cheese

1/2 cup Ranch seasoning POWDER

1/2 cup of your favorite hot sauce (I used Frank's)

8 oz. of freshly grated sharp cheddar cheese

1 cup finely chopped cooked chicken breast

1/4 cup finely chopped celery (optional)

1/4 cup finely chopped carrots (optional)

I used my Kitchen Aid stand mixer, but you can certainly use those biceps and mix by hand!

Place cream cheese, seasoning powder, hot sauce, and cheddar in a large bowl or in bowl of stand mixer.  On low speed, mix until ingredients are well combined.  

Remove bowl from stand and stir in chicken, celery, and carrots if using.

Tear off a large piece of plastic wrap and spoon mixture into the center.  Using your hands, shape into a ball and wrap tightly in the plastic wrap.  Refrigerate for several hours or overnight.

As I noted above, this will be a soft cheese ball.  Reshape gently with hands when you place on serving platter.  Serve with tortilla chips or Chicken Biskit crackers.

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