Ingredients:

  • 3 cups (450g) rotisserie chicken, hand-shredded and roughly chopped
  • 1/2 cup (120ml) Buffalo wing sauce
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (120ml) ranch dressing
  • 1 tsp (5g) garlic powder
  • 1.5 cups (170g) sharp cheddar cheese, freshly shredded
  • 1/2 cup (60g) Monterey Jack cheese, shredded
  • 1/4 cup (30g) blue cheese crumbles
  • 2 tbsp green onions, thinly sliced

Instructions:

  1. Preheat oven. Set your oven to 175°C (350°F) to ensure a steady, even bake.
  2. Soften cream cheese. Place 450g cream cheese in a bowl and microwave for 20 seconds. Note: Cold cream cheese will never fully incorporate, leaving you with white lumps.
  3. Whisk the base. Add 120ml buffalo sauce, 120ml ranch dressing, and 5g garlic powder to the cream cheese. Mix 2 minutes until completely smooth and velvety.
  4. Prep the chicken. Hand shred 450g of rotisserie chicken into bite-sized pieces. Note: Hand shredding preserves the muscle fibers better than a knife, allowing more sauce to cling to the meat.
  5. Fold in components. Stir the chicken and 1 cup (115g) of the cheddar cheese into the creamy base.
  6. Transfer to dish. Spread the mixture evenly into your 2 quart baking dish or skillet.
  7. Top with cheese. Sprinkle the remaining 1/2 cup (55g) cheddar and all 60g of Monterey Jack over the top.
  8. Bake the dip. Place in the oven for 20 minutes until the edges are bubbling and the cheese is fully melted.
  9. Broil for color. Switch to the broiler for 1-2 minutes until the top is spotted with golden brown bubbles.
  10. Garnish and serve. Remove from heat, sprinkle with blue cheese crumbles and green onions, and let sit for 5 minutes. Note: Resting allows the emulsion to set slightly so it doesn't run off your chip.