Ingredients:

  • 2 cups cooked chicken breast, hand-shredded (approx. 500g)
  • 1 tbsp neutral oil
  • 8 oz full-fat cream cheese, softened (225g)
  • 0.5 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 0.5 cup high-quality Ranch dressing
  • 0.5 tsp garlic powder
  • 1 cup Monterey Jack cheese, freshly grated (115g)
  • 0.5 cup sharp Cheddar cheese, freshly grated (60g)

Instructions:

  1. Preheat your oven to 350°F (200°C).
  2. In a skillet, heat 1 tbsp neutral oil over medium high heat. Add your 2 cups shredded chicken and 0.5 tsp garlic powder. Sizzle 2-3 minutes until the edges look golden and slightly crisp.
  3. Pour 0.5 cup Frank’s RedHot directly over the chicken in the skillet. Toss 1 minute until the sauce reduces slightly and coats every fiber.
  4. In a large mixing bowl, combine 8 oz softened cream cheese and 0.5 cup Ranch dressing. Smash them together with a spatula until the mixture is completely smooth and streak free.
  5. Fold the hot buffalo chicken into the cream cheese mixture. Work quickly until you have a uniform, pale orange lava like consistency.
  6. Stir in half of the Monterey Jack and half of the Cheddar cheese. This ensures cheese is throughout the dip, not just on top.
  7. Transfer the mixture into a 9x9 inch baking dish or a 10 inch cast iron skillet. Smooth the top with the back of a spoon.
  8. Sprinkle the remaining Monterey Jack and Cheddar over the top in an even layer.
  9. Place in the center of the oven for 20 minutes until the edges are bubbling and the cheese is molten.
  10. Switch to broil for 1-2 minutes until the cheese develops brown, toasted spots and a slight crackle.