Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 0.5 cup ranch dressing
  • 0.5 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 2 cups shredded cooked chicken breast
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup crumbled blue cheese
  • 0.25 cup scallions, thinly sliced

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using a hand mixer or sturdy whisk until completely smooth.
  2. Gradually incorporate the buffalo sauce, ranch dressing, and Greek yogurt into the cream cheese. Mix on medium speed until the emulsion is a uniform, pale orange color with no visible white lumps.
  3. Fold the shredded chicken and 1 cup of the shredded cheddar cheese into the creamy base using a silicone spatula.
  4. Transfer the mixture to a 9x9 inch baking dish or a 3-quart slow cooker. If baking, spread evenly to the edges.
  5. Top the mixture with the remaining 0.5 cup of cheddar cheese and the crumbled blue cheese.
  6. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the cheese is bubbly and the edges begin to turn golden brown.
  7. Garnish with sliced scallions and an additional drizzle of buffalo sauce before serving warm.