Ingredients:

  • 3 cups rotisserie chicken, shredded
  • 16 oz cream cheese, softened to room temperature
  • 1 cup buffalo chicken ranch dip
  • 1/2 cup sour cream
  • 3/4 cup Frank’s RedHot Original Sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 cup monterey jack cheese, freshly grated
  • 1/4 cup blue cheese crumbles
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: A hot oven ensures the cheese melts before the chicken dries out.
  2. Shred the 3 cups of rotisserie chicken into bite-sized pieces. Ensure no large chunks remain to keep the dip scoopable.
  3. Combine the 16 oz softened cream cheese, 1 cup ranch dip, and 1/2 cup sour cream in a large bowl.
  4. Whisk in the 3/4 cup Frank’s RedHot, garlic powder, and onion powder until the mixture is a uniform orange.
  5. Fold in the shredded chicken and 1 cup of the cheddar plus all of the Monterey Jack.
  6. Transfer the mixture into your baking dish (9x13 inch) and smooth the top with a spatula.
  7. Sprinkle the remaining 1/2 cup of cheddar and the blue cheese crumbles evenly over the surface.
  8. Bake for 25 minutes until the edges are golden and the center is bubbling vigorously.
  9. Remove from the oven and let it sit for 5 minutes. Note: This allows the fats to stabilize so the dip isn't runny.
  10. Garnish with the sliced green onions and serve immediately while the cheese is still stretchy.