Ingredients:

  • 3 cups shredded Cooked Chicken Breast
  • 1 (8 oz) block softened Cream Cheese
  • 1/2 cup Frank's RedHot Sauce
  • 1/2 cup Ranch or Blue Cheese Dressing
  • 2 tbsp melted Unsalted Butter
  • 1 cup shredded Monterey Jack Cheese
  • 1 cup shredded Sharp Cheddar Cheese
  • 2 tbsp sliced Spring Onions (optional garnish)
  • 1 tbsp chopped Fresh Parsley or Chives (optional garnish)

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish.
  2. In a large mixing bowl, thoroughly combine the softened cream cheese, melted butter, Buffalo sauce, and ranch or blue cheese dressing until the mixture is smooth and uniform.
  3. Add the 3 cups of shredded chicken and half (1 cup total) of the Monterey Jack and Cheddar cheese blend to the cream cheese mixture. Gently fold the ingredients together until the chicken is evenly coated and the cheese is dispersed throughout the dip base. Avoid overmixing.
  4. Scrape the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of shredded cheese blend evenly over the surface of the dip.
  5. Bake for 20–25 minutes until the dip is bubbling around the edges and the topping is melted and golden-brown. Remove the dip from the oven and let it rest for 5 minutes before serving. Garnish generously with sliced spring onions or chopped chives/parsley, and serve hot with dippers.