Ingredients:

  • 16 oz cooked chicken, shredded (rotisserie or boiled breast/thigh meat)
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup Buffalo Hot Sauce (e.g., Frank's RedHot)
  • 1/2 cup Blue Cheese or Ranch Dressing
  • 2 cups shredded Monterey Jack or Cheddar cheese, divided
  • 1/4 cup Blue Cheese Crumbles (optional, for garnish)
  • 1 Tbsp fresh chives or parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8-inch shallow baking dish or cast iron skillet.
  2. In a large mixing bowl, beat or stir the softened cream cheese until it is completely smooth and lump-free.
  3. Incorporate the Buffalo hot sauce and the chosen dressing (Ranch or Blue Cheese) into the cream cheese, mixing thoroughly until the sauce base is uniformly blended and orange in color.
  4. Gently fold the shredded cooked chicken and approximately 1.5 cups (185 g) of the shredded Monterey Jack/Cheddar cheese into the sauce base. Ensure the mixture is evenly coated.
  5. Spoon the chicken mixture into the prepared baking dish, spreading it into an even layer.
  6. Sprinkle the remaining 1/2 cup (65 g) of shredded cheese evenly over the top layer of the dip. Add the optional blue cheese crumbles.
  7. Bake for 18–22 minutes. The dip is finished when the edges are bubbling and the cheese topping is fully melted and sizzling.
  8. Remove from the oven and allow to rest for 5 minutes. Garnish with chopped chives or parsley immediately before serving hot with tortilla chips or vegetable sticks.