Ingredients:

  • 2 cups (450 g) Cooked Chicken, shredded
  • 8 oz (226 g) Full-Fat Cream Cheese, softened
  • ½ cup (120 ml) Buffalo-Style Hot Sauce (such as Frank’s RedHot)
  • ½ cup (120 ml) Blue Cheese or Ranch Dressing
  • 1 cup (115 g) Monterey Jack Cheese, shredded
  • 1 cup (115 g) Sharp Cheddar Cheese, shredded
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Sliced Spring Onions (optional)
  • 1 tablespoon Blue Cheese Crumbles (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or 8x8-inch baking dish. Ensure your chicken is fully cooked and shredded finely.
  2. Place the softened cream cheese in a large mixing bowl. Add the Buffalo hot sauce, dressing, garlic powder, and black pepper. Mix using a hand mixer or spatula until the base is perfectly smooth and uniform, ensuring there are no cream cheese lumps.
  3. Fold in the shredded chicken and the 1 cup (115g) of Monterey Jack cheese until all ingredients are evenly distributed. Avoid overmixing. Taste the mixture and adjust seasoning (salt or more hot sauce) if needed.
  4. Scrape the mixture into the prepared baking dish, smoothing the top slightly. Sprinkle the remaining 1 cup (115g) of sharp cheddar evenly over the top layer.
  5. Bake in the preheated oven for 20–25 minutes. The Buffalo Chicken Dip is ready when the edges are bubbling vigorously and the cheese on top is melted, golden brown, and slightly crispy.
  6. Remove from the oven and allow the dip to rest for 5 minutes. Garnish with sliced spring onions and blue cheese crumbles (if using) before serving immediately with dippers.