- 3 large boneless skinless chicken breasts boiled and shredded
- 8 ounces cream cheese cubed
- 1 cup ranch dressing homemade or store-bought
- 1 cup hot sauce (I used Frank’s RedHot), plus more as needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ cup green onion chopped
- 1.5 cups mozzarella cheese shredded, divided
- 1.5 cups cheddar cheese shredded, divided
Large pot
Medium saucepan
Whisk
9x9-inch baking dish
Cook and Shred the ChickenBring a large pot of water to a boil over high heat. Add the chicken breasts and allow the water to return to a boil.Remove the pot from the heat, cover it tightly with a lid, and let the chicken poach for about 25 minutes, or until fully cooked through.Transfer the chicken to a plate and let it cool enough to handle. Shred the chicken using two forks or your hands.For a quicker option, use about 4 cups of cooked, shredded rotisserie chicken instead. Prepare the Oven and Baking DishPreheat the oven to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray and set it aside. Make the Buffalo SauceAdd the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder to a medium saucepan.Warm the mixture over medium-low heat, whisking frequently until the cream cheese has completely melted and the sauce is smooth and creamy. Keep the heat moderate to prevent the mixture from sticking or scorching. Remove the saucepan from the heat. Combine the DipAdd the shredded chicken, green onions, 1 cup mozzarella, and 1 cup cheddar to the warm buffalo sauce. Stir until the chicken and cheeses are evenly distributed and everything is well coated in the creamy sauce.Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and cheddar evenly over the top. Bake the DipBake for 20–30 minutes, or until the cheese is completely melted and the edges of the dip are hot and bubbling.Switch the oven to broil and broil for another 2–3 minutes, or until the cheese on top is lightly golden and bubbly. Watch the dip closely during broiling because the cheese can brown very quickly. Cool and ServeRemove the dip from the oven and let it cool slightly before serving. Serve warm with tortilla chips, crackers, celery sticks, carrots, sweet peppers, pita bread, or sliced baguette.
Recipe Notes
Chicken: The chicken takes about 30 minutes to cook, which is not included in the total recipe time. If you're short on time, cook and shred the chicken ahead of time.
Rotisserie Chicken: Save time by substituting approximately 4 cups of shredded rotisserie chicken.
Buffalo Sauce: Frank’s RedHot Sauce works especially well for this dip, but you can use your favorite hot sauce.
Ranch Dressing: Use homemade ranch dressing or your favorite store-bought ranch. Blue cheese dressing can also be used for a different flavor.
Freshly Grated Cheese: For the best melting and texture, grate the cheese yourself rather than using pre-shredded cheese. Packaged shredded cheese often contains anti-caking agents that can affect how smoothly it melts.
Cheese Options: Mozzarella and cheddar provide excellent melting and flavor. For a stronger, more distinctive taste, try adding Monterey Jack, blue cheese crumbles, or feta.
Storage & Reheating: Store leftovers in the refrigerator for 2–3 days. Reheat in the microwave or in a 350°F (175°C) oven, covered loosely with foil.
Slow Cooker: This dip can also be prepared in a slow cooker. The main difference is that the Crockpot version will not develop the browned, bubbly cheese topping you get from baking.
