Ingredients:

  • 2 cups shredded chicken (approx. 12 oz)
  • 8 oz Philadelphia Cream Cheese, softened
  • 1/2 cup Buffalo Hot Sauce
  • 1/2 cup Sour Cream
  • 1/2 cup Ranch dressing
  • 1 tsp Garlic Powder
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • 1/2 cup Monterey Jack cheese, freshly grated
  • 1/4 cup Blue Cheese Crumbles

Instructions:

  1. Soften the base. Place 8 oz Philadelphia Cream Cheese in a large mixing bowl. Note: If it's still cold, microwave for 15 seconds to ensure it's pliable.
  2. Whisk the liquids. Add 1/2 cup Sour Cream and 1/2 cup Ranch dressing to the cream cheese. Mix until silky and no lumps remain.
  3. Add the spice. Pour in 1/2 cup Buffalo Hot Sauce and sprinkle in 1 tsp Garlic Powder. Note: This is where the color transforms into that iconic orange glow.
  4. Fold in the chicken. Add 2 cups shredded chicken. Stir gently until every strand is coated in the spicy cream mixture.
  5. Add the first layer of cheese. Fold in 1/2 cup Sharp Cheddar and 1/2 cup Monterey Jack.
  6. Transfer to the dish. Spread the mixture evenly into a 2 quart baking dish. Smooth the top with your spatula to prevent thin spots.
  7. Create the crown. Sprinkle the remaining 1/2 cup Sharp Cheddar and 1/4 cup Blue Cheese Crumbles over the top.
  8. Bake the dip. Place in a preheated 375°F oven for 25 minutes. Cook until the edges are bubbling and the cheese is golden.
  9. Rest and serve. Let the dish sit for 5 minutes. Note: This allows the fats to settle so the dip isn't runny when you first scoop into it.