Ingredients:

  • 16 oz cream cheese, softened
  • 0.5 cup buttermilk-based ranch dressing
  • 0.5 cup cayenne-based hot sauce
  • 1 tsp garlic powder
  • 3 cups rotisserie chicken, shredded
  • 1.5 cups sharp white cheddar cheese, freshly grated
  • 0.5 cup Monterey Jack cheese, freshly grated
  • 0.25 cup blue cheese crumbles
  • 2 tbsp fresh chives, minced

Instructions:

  1. Preheat oven. Set your oven to 350°F (175°C). Note: A preheated oven ensures the dip starts bubbling immediately rather than drying out.
  2. Soften cream cheese. Place 16 oz cream cheese in a large bowl and beat with a hand mixer until silky and smooth.
  3. Integrate liquids. Add 0.5 cup buttermilk based ranch dressing, 0.5 cup cayenne based hot sauce, and 1 tsp garlic powder. Note: This creates the sauce foundation before adding solids.
  4. Fold in protein. Stir in 3 cups shredded rotisserie chicken until every strand is coated in orange sauce.
  5. Add cheese core. Mix in 1 cup of the sharp white cheddar and all of the Monterey Jack.
  6. Transfer to dish. Spread the mixture into a 9x9 inch (23x23 cm) baking dish, smoothing the top with your spatula.
  7. Top it off. Sprinkle the remaining 0.5 cup sharp white cheddar and 0.25 cup blue cheese crumbles over the surface.
  8. Bake for 20 minutes. Cook until the edges are vigorously bubbling and the top is golden brown.
  9. Garnish and rest. Remove from heat and sprinkle with 2 tbsp minced chives. Let it rest for 5 minutes to allow the cheese to set.
  10. Final Serve. Present the Buffalo Chicken Dip with a side of sturdy tortilla chips or celery sticks.