Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup Franks Red Hot Buffalo Chicken Dip sauce
  • 0.5 cup Ranch dressing
  • 0.5 tsp garlic powder
  • 2 cups shredded cooked chicken
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 0.25 cup blue cheese crumbles
  • 2 green onions, thinly sliced

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, Frank's Red Hot sauce, ranch dressing, and garlic powder. Whisk until the mixture is smooth and no large lumps remain.
  2. Fold in the shredded chicken and 1 cup of the shredded cheddar cheese until the protein is evenly coated in the sauce.
  3. Transfer the mixture into a 9x9 inch baking dish or a 1.5–3 quart slow cooker. Level the top with a spatula and sprinkle the remaining 1/2 cup of cheddar cheese over the surface.
  4. For the oven method: Bake at 350°F (175°C) for 20–25 minutes until the edges are bubbling and the cheese is molten. For the slow cooker method: Cover and cook on Low for 2 hours or High for 1 hour.
  5. Remove from heat and garnish with blue cheese crumbles and sliced green onions. Let the dip sit for 5 minutes to thicken before serving.