Ingredients:

  • 8 oz Philadelphia Cream Cheese, softened
  • 0.5 cup Frank’s RedHot Buffalo Wings Sauce
  • 0.5 cup high-quality Ranch dressing
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 2 cups shredded rotisserie chicken (dark meat preferred)
  • 1.5 cups sharp white cheddar cheese, freshly grated
  • 0.5 cup Monterey Jack cheese, freshly grated
  • 2 tbsp scallions, thinly sliced
  • 0.25 cup blue cheese crumbles

Instructions:

  1. In a large mixing bowl, cream the softened cream cheese with a spatula until completely smooth and lump-free.
  2. Slowly fold in the Buffalo sauce, Ranch dressing, garlic powder, and smoked paprika. Whisk or stir until a stable emulsion is formed.
  3. Add the shredded chicken and half of the grated cheddar and Monterey Jack. Fold gently to coat the protein, which protects the meat from drying out.
  4. Transfer the mixture to a 9x9 inch ceramic baking dish or 10-inch cast iron skillet. Top with the remaining shredded cheese.
  5. Bake at 350°F (177°C) for 20 minutes. Optional: Switch to the broiler for the final 2 minutes to achieve a golden-brown gratin crust via the Maillard reaction.
  6. Garnish with sliced scallions and blue cheese crumbles. Serve warm.