Buffalo Chicken Dip

Ingredients

• 8 ounces block-style, full-fat cream cheese, cubed
• 1 cup ranch dressing or blue cheese dressing
• 1 cup hot sauce, such as Frank's RedHot
• ½ teaspoon minced garlic or ¼ teaspoon garlic powder
• 3 to 4 cups shredded cooked chicken, such as rotisserie chicken or shredded chicken of choice, preferably white meat
• 3 cups shredded Mexican cheese blend or half shredded mozzarella and half cheddar, divided
• ½ cup chopped green onions, divided

Method

1. Preheat the oven to 350 degrees F. Coat 9x9-inch or 2-quart baking dish (or any pan of that approximate size) with cooking spray or a very thin layer of oil.
2. In a medium saucepan, combine the cream cheese, ranch dressing, hot sauce and minced garlic. Set the pan over medium heat and cook until the cream cheese has completely melted, whisking constantly.
3. Remove the pan from the heat and fold in the chicken, half of the cheese (1 ½ cups) and all but 1 tablespoon of the green onions (reserve the rest for garnish).
4. Transfer the mixture to the prepared pan and spread out in an even layer. Top with the remaining 1 ½ cups of cheese.
5. Bake for 20 to 30 minutes, until the filling is bubbly and the cheese melts. (Note, if you overcook your dip, it will separate, so start checking at the beginning of the suggested cooking time.) If desired, place the pan under the broiler to get the cheese golden brown.
6. Remove dip from oven and garnish with the remaining chopped green onions. Cool for 5 minutes and serve with desired dippers.