Ingredients:

  • 1.5 lb cooked chicken breast, shredded
  • 16 oz cream cheese, softened
  • 1 cup ranch dressing
  • 0.75 cup Buffalo sauce
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 0.25 cup blue cheese crumbles

Instructions:

  1. Soften the cream cheese. Leave the 16 oz of cream cheese on the counter for at least 1 hours 30 mins. Note: Cold cream cheese will never fully emulsify and will leave small white lumps.
  2. Preheat the oven. Set your rack to the middle position and heat to 175°C (350°F).
  3. Whisk the liquids. Combine the softened cream cheese, 1 cup ranch dressing, and 0.75 cup buffalo sauce in a large bowl.
  4. Incorporate the chicken. Fold in the 1.5 lb shredded chicken until every strand is fully lacquered in sauce.
  5. Add the first layer of cheese. Mix in half of the cheddar and half of the Monterey Jack.
  6. Transfer to the dish. Spread the mixture into your baking dish using a spatula.
  7. Top it off. Sprinkle the remaining cheddar, Monterey Jack, and 0.25 cup blue cheese crumbles over the surface.
  8. Bake the dip. Place in the oven for 20 minutes until the cheese is molten and bubbling at the edges.
  9. Broil for color. Switch to the broil setting for 2 minutes until the cheese has golden brown charred spots.
  10. Rest before serving. Let it sit for 5 minutes. Note: This allows the fats to stabilize so the dip isn't runny.