Buffalo Chicken Dip Recipe (Print Version)

# Ingredients:

01 - 3 large boneless skinless chicken breasts - boiled and shredded.
02 - 8 ounces cream cheese - cubed.
03 - 1 cup ranch dressing - homemade or store-bought.
04 - 1 cup hot sauce - (I used Frank's RedHot), plus more as needed.
05 - 1 teaspoon freshly ground black pepper.
06 - 1 teaspoon garlic powder.
07 - ½ cup green onion - chopped.
08 - 1.5 cups mozzarella cheese - shredded, divided.
09 - 1.5 cups cheddar cheese - shredded, divided.

# Instructions:

01 - If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts and return to a boil. Remove from heat, cover, and allow chicken to poach for approximately 25 minutes. When fully cooked, remove and let them cool.
02 - Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with non-stick cooking spray.
03 - In a medium saucepot over medium-low heat, combine the cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese melts into the mixture.
04 - Stir in the shredded chicken, green onion, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese. Mix well and transfer the mixture to the prepared baking pan. Sprinkle the remaining mozzarella and cheddar cheeses over the top.
05 - Bake for 20-30 minutes, or until the cheese is melted and the sides are bubbling. Set the oven to broil and cook for an additional 2-3 minutes to achieve a golden-brown top. Remove immediately.
06 - Serve hot with tortilla chips, vegetable sticks, or crackers. Leftovers can be enjoyed in a tortilla with greens.

# Notes:

01 - The chicken takes about 30 minutes to cook and isn’t included in the recipe’s total time. Prepare it ahead if needed.
02 - Substitute with 4 cups of shredded rotisserie chicken if desired.
03 - Frank's RedHot Sauce is recommended for authentic buffalo flavor.
04 - For best results, grate cheese fresh; pre-shredded cheese contains anti-caking agents.
05 - Leftovers can be stored for 2-3 days and reheated in the microwave or oven at 350°F.
06 - For a slow cooker version, find detailed instructions online.

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