Ingredients:

  • 4 cups Cooked chicken, shredded (rotisserie or poached breast)
  • 3/4 cup Buffalo wing sauce
  • 1/2 cup Blue cheese crumbles
  • 16 oz full-fat cream cheese, softened to room temperature
  • 1 cup Ranch or Blue Cheese dressing
  • 1 tsp Garlic powder
  • 2 cups Sharp cheddar cheese, freshly shredded
  • 1/4 cup Sliced green onions

Instructions:

  1. Preheat your oven to 350°F. Ensure the rack is in the center position for even heat distribution.
  2. Whip the 16 oz of softened cream cheese in a large bowl. Note: Continue until it looks like thick frosting and no lumps remain.
  3. Incorporate the 3/4 cup buffalo sauce, 1 cup dressing, and 1 tsp garlic powder. Note: The mixture should turn a uniform, pale orange color.
  4. Fold in the 4 cups of shredded chicken and 1/2 cup blue cheese crumbles. Note: Use a spatula to ensure the chicken is fully coated and the crumbles are distributed.
  5. Transfer the mixture into your baking dish. Spread it evenly to the edges using the back of a spoon.
  6. Layer the 2 cups of freshly shredded cheddar over the top. Cover the entire surface so the moisture stays trapped inside.
  7. Bake for 20 minutes. Wait until the edges are bubbling and the cheese is molten before checking.
  8. Broil for the final 2 minutes. Watch for the cheese to sizzle and develop dark golden spots.
  9. Garnish with the 1/4 cup of sliced green onions immediately. Note: The residual heat will slightly soften the onions without losing their crunch.
  10. Rest the dip for 5 minutes. Allow the emulsion to set so it doesn't run off your chips.