Ingredients:

  • 2 cups shredded chicken breast (300g)
  • 0.5 cup Buffalo hot sauce (120ml)
  • 8 oz low-fat cream cheese (Neufchâtel), softened (225g)
  • 0.5 cup ranch dressing (120ml)
  • 0.5 tsp garlic powder
  • 1.5 cups sharp cheddar cheese, freshly shredded (150g)
  • 2 tbsp green onions, sliced

Instructions:

  1. Place your 8 oz of softened cream cheese in a large mixing bowl. Use a spatula to cream it until no lumps remain. Note: This prevents white specks in your finished orange dip.
  2. Slowly pour in the 0.5 cup of ranch dressing and 0.5 cup of Buffalo sauce. Whisk until the mixture is a uniform, vibrant sunset orange.
  3. Stir in the 0.5 tsp of garlic powder. Note: Garlic powder distributes more evenly than fresh garlic in this quick cook application.
  4. Fold in your 2 cups of shredded chicken. Ensure every strand of meat is thoroughly coated in the sauce.
  5. Fold in 1 cup of the shredded cheddar, reserving the remaining 0.5 cup for the top.
  6. Spread the mixture evenly into your skillet or baking dish.
  7. Sprinkle the remaining cheddar over the top in an even layer.
  8. Bake for 15 minutes. Place in a 350°F oven until the edges are bubbling and the cheese is molten.
  9. Remove from the oven and let sit for 2 minutes. Sprinkle with the 2 tbsp of sliced green onions until the heat from the dip slightly wilts the greens, releasing their aroma.