Ingredients:

  • 8 oz (1 block) Cream Cheese, full-fat, softened to room temperature
  • ½ cup Blue Cheese Dressing, thick, good quality
  • ½ cup Buffalo Hot Sauce (recommend Frank's RedHot original)
  • 2 cups (packed) Shredded Cooked Chicken (rotisserie or poached)
  • 1 cup Shredded Cheddar Cheese (Sharp or mild)
  • 1 cup Shredded Monterey Jack (or Mozzarella)
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper, freshly cracked
  • ½ cup Shredded Cheddar or Monterey Jack (for topping)
  • 1 tablespoon Fresh Chives (optional), finely chopped
  • 2 tablespoons Blue Cheese Crumbles (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13 inch shallow baking dish or a 2-quart oven-safe bowl.
  2. Place the room-temperature cream cheese into a large mixing bowl. Beat briefly (or mash well with a spatula) until smooth and creamy. This prevents lumps.
  3. Add the Blue Cheese dressing and the Buffalo Hot Sauce to the cream cheese. Mix thoroughly until the mixture is uniform and bright orange.
  4. Stir in the shredded cooked chicken, 1 cup of the Cheddar cheese, 1 cup of the Monterey Jack cheese, the garlic powder, and black pepper. Fold gently but thoroughly until the chicken is evenly coated in the creamy sauce mixture.
  5. Transfer the Buffalo Chicken Dip mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of Cheddar/Monterey Jack cheese evenly over the top.
  6. Place the dish in the preheated oven and bake for 20–25 minutes.
  7. The dip is ready when the edges are bubbling vigorously, the centre is heated through, and the top is golden brown and melted.
  8. Remove the dip from the oven and let it rest for 5 minutes. Garnish with a scattering of fresh chives and/or blue cheese crumbles just before serving. Serve immediately while piping hot with dippers like celery, carrots, or tortilla chips.