Buffalo Chicken Dip

Recipe from Kiki (The Forked Spoon)

Ingredients

• 3 large boneless skinless chicken breasts, poached and shredded -OR- 3 large cans cooked chicken -OR- 1 rotisserie chicken shredded

• 8 oz cream cheese, cubed

• 1 cup ranch dressing, homemade or store-bought, can also use Bleu cheese dressing

• 1 cup hot sauce, like Frank's RedHot, plus more as needed

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• ½ cup green onion, chopped

• 1 ½ cups mozzarella cheese, shredded, divided

• 1 ½ cups cheddar cheese, shredded, divided)

For serving: Tortilla chips, carrot and celery sticks, crackers.

Directions

If using fresh chicken, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle and shred.

Preheat your oven to 350˚ F and spray a 9x9-inch baking pan with non-stick cooking spray.

To a medium sauce pot over medium-low heat add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.

Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remain mozzarella and cheddar cheese.

Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately and serve.