Ingredients:

  • 24 oz cooked chicken breast, shredded
  • 8 oz Neufchâtel cheese, softened
  • 1 cup plain 2% Greek yogurt
  • 3/4 cup buffalo hot sauce
  • 1 tbsp dry ranch seasoning mix
  • 1 tsp garlic powder
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 cup pepper jack cheese, freshly shredded
  • 1/4 cup blue cheese crumbles

Instructions:

  1. Preheat your oven to 350°F. Note: Starting with a fully hot oven ensures the cheese melts before the yogurt releases too much moisture.
  2. Combine the softened Neufchâtel and Greek yogurt. Mix these in a large bowl until the mixture is completely smooth and no lumps remain.
  3. Whisk in the buffalo hot sauce, ranch seasoning, and garlic powder. Stir until the color is a uniform, vibrant orange.
  4. Fold in the shredded chicken. Use a spatula to toss the meat until every piece of chicken is fully saturated with the sauce.
  5. Add half of the shredded cheddar and pepper jack. Stir these into the chicken mixture until evenly distributed throughout the bowl.
  6. Transfer the mixture to your baking dish. Spread it out with your spatula until the surface is level and reaches the corners.
  7. Top with the remaining shredded cheeses and blue cheese crumbles. Sprinkle them evenly until the chicken mixture is mostly covered.
  8. Bake for 20 minutes. Cook until the cheese on top is bubbling and the edges start to turn golden brown.
  9. Rest for 5 minutes before serving. This allows the dip to thicken until it reaches a scoopable, velvety consistency.