1-Getting started with this buffalo chicken dip: begins with preparing your chicken, which sets the base for all that creamy goodness. First, poach the chicken by bringing a large pot of water to a boil, then add the 3 large boneless skinless chicken breasts, let it boil again, cover, and simmer for about 25 minutes. Once it’s cool, shred the chicken to get around 3-4 cups or use pre-cooked chicken to speed things up.

2-Next, preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan with non-stick spray to make serving easier later. In a medium saucepot on medium-low heat, combine 8 ounces of cubed cream cheese, 1 cup ranch dressing, 1 cup hot sauce, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Whisk constantly until the cream cheese melts and everything blends into a smooth mixture, then take it off the heat.

3-Combining and Baking the Dip: Now, stir in the shredded chicken, 1/2 cup chopped green onion or chives, 1 cup of the shredded mozzarella cheese, and 1 cup of the shredded cheddar cheese into the saucepot mixture. This step brings all the flavors together, creating that signature spicy and creamy blend. Transfer everything to your prepared baking pan and sprinkle the remaining 0.5 cups of mozzarella and 0.5 cups of cheddar on top for a cheesy crust.

4-Bake it in the oven for 20-30 minutes until the cheese melts and bubbles beautifully. To finish, switch the oven to broil and cook for another 2-3 minutes until the top turns golden brown, but watch closely so it doesn’t burn. Let it cool a bit before serving warm with options like tortilla chips, crackers, vegetable sticks, pita bread, or sliced baguette.