Ingredients:

  • 3 cups shredded rotisserie chicken
  • 16 oz cream cheese, softened to room temperature
  • 0.75 cup buffalo sauce (cayenne-based)
  • 0.5 cup ranch dressing
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, shredded
  • 0.25 cup green onions, thinly sliced

Instructions:

  1. Preheat the oven to 350°F.
  2. Combine the buffalo sauce and shredded chicken. Toss the 3 cups of chicken with the 0.75 cup of sauce in a small bowl.
  3. Beat the cream cheese until smooth. Use a hand mixer or a sturdy spoon to whip the 16 oz of softened cream cheese in a large bowl.
  4. Fold in the ranch dressing. Add the 0.5 cup of ranch to the cream cheese. Mix until the white streaks disappear and the texture is velvety.
  5. Add the cheeses. Stir in 1.5 cups of the cheddar and 0.5 cup of the Monterey Jack.
  6. Integrate the chicken. Fold the buffalo coated chicken into the cheese mixture.
  7. Transfer to the baking dish. Spread the mixture evenly into your chosen vessel (9x9 inch Baking Dish or 10 inch Cast Iron Skillet).
  8. Top with remaining cheese. Sprinkle the last 0.5 cup of cheddar and 0.5 cup of Monterey Jack over the top.
  9. Bake for 20 minutes. Cook until the cheese is bubbling and the edges are starting to turn golden brown.
  10. Garnish and rest. Let the dip sit for 5 minutes before topping with the 0.25 cup of green onions.