Ingredients:

  • 2 cups (340g) cooked chicken breast, shredded
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (120ml) cayenne pepper hot sauce
  • 1/2 cup (120ml) ranch dressing
  • 1/4 cup (60g) sour cream
  • 1 cup (115g) sharp cheddar cheese, freshly grated
  • 1/2 cup (60g) Monterey Jack cheese, freshly grated
  • 1/4 cup (30g) crumbled blue cheese
  • 2 green onions, thinly sliced

Instructions:

  1. Heat the oven. Set your oven to 350°F (175°C). Note: This moderate temp prevents the oils in the cheese from separating too quickly.
  2. Soften the base. Place 8 oz softened cream cheese in a large mixing bowl. Use a whisk to beat it until smooth and spreadable.
  3. Create the emulsion. Whisk in 1/2 cup hot sauce, 1/2 cup ranch dressing, and 1/4 cup sour cream until the color is uniform orange.
  4. Incorporate the chicken. Fold in 2 cups shredded chicken. Note: Stir gently so you don't turn the chicken into a paste.
  5. Add the first layer of cheese. Stir in half of the cheddar (1/2 cup) and all the blue cheese until just combined.
  6. Transfer to dish. Spread the mixture evenly into your baking dish. Use a spatula to smooth the surface.
  7. Top it off. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack over the top.
  8. Bake the dip. Place in the oven for 20 minutes until the edges are bubbling and the top is golden.
  9. Garnish and rest. Remove from the oven and top with 2 sliced green onions. Let it sit for 5 minutes until the sauce sets slightly.