Ingredients:

  • 16 oz cream cheese, softened to room temperature
  • 0.5 cup Buffalo Chicken Ranch Dip style dressing
  • 0.5 cup Cayenne pepper hot sauce
  • 3 cups rotisserie chicken, deboned and rough-chopped
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese

Instructions:

  1. Preheat your oven to 350°F. Note: A consistent middle rack position ensures the bottom doesn't scorch before the top browns.
  2. Whisk the softened cream cheese in a large bowl until it looks like thick frosting. Note: Using a hand mixer here incorporates air for a lighter mouthfeel.
  3. Pour in the 0.5 cup of ranch style dressing and 0.5 cup of cayenne pepper hot sauce. Note: Stir until the white streaks disappear into a uniform sunset orange color.
  4. Fold in the 1 tsp garlic powder and 0.5 tsp onion powder.
  5. Incorporate the 3 cups of chopped rotisserie chicken into the creamy base. Note: Stir gently to keep the chicken chunks intact rather than turning them into a paste.
  6. Spread the mixture evenly into a 9x9 inch baking dish or a shallow ceramic pie plate.
  7. Sprinkle the 1 cup of Monterey Jack and 1 cup of sharp Cheddar over the top. Note: Layering the cheeses ensures every scoop gets a mix of stretch and sharp flavor.
  8. Bake for 20 minutes until the edges are bubbling and the cheese is molten.
  9. Broil on high for the last 2 minutes until the cheese begins to shatter crisp and brown in spots.
  10. Rest the dip for 5 minutes before serving. Note: This allows the fats to slightly set, preventing a 'soupy' texture when the first chip goes in.