Ingredients:

  • 4 cups cooked chicken, shredded
  • 2 (8 oz) blocks full fat cream cheese, softened
  • 3/4 cup Buffalo wing sauce (e.g., Frank's RedHot)
  • 1/2 cup Ranch or Blue Cheese Dressing
  • 1 1/2 cups shredded Mozzarella or Cheddar Jack cheese, divided
  • 1/2 cup crumbled Blue Cheese (optional, for topping)
  • 1 teaspoon garlic powder

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the softened cream cheese, Buffalo wing sauce, dressing, and garlic powder. Mix thoroughly until the mixture is smooth and completely uniform.
  3. Fold in the shredded cooked chicken and 1 cup (120 g) of the shredded mozzarella/cheddar jack blend until the chicken is evenly coated throughout the creamy base.
  4. Spoon the entire mixture into the prepared baking dish, spreading it out into an even layer.
  5. Sprinkle the remaining 1/2 cup (60 g) of shredded cheese evenly over the top layer. If using, sprinkle the crumbled blue cheese over the mozzarella.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout, the edges are bubbly, and the cheese topping is fully melted and lightly golden brown.
  7. Remove from the oven and allow to cool slightly (about 5 minutes) before serving piping hot with chips or vegetable sticks.