Buffalo Chicken Dip (Print Version)

# Ingredients:

01 - Three big chicken breasts with no bones or skin, cooked in boiling water and pulled apart into thin pieces.
02 - 200 grams of cream cheese, chopped into small cubes.
03 - About 1 cup of ranch dressing—homemade or straight from the store.
04 - A cup of spicy hot sauce—I went with France's version of Tabasco for that extra kick; adjust as needed.
05 - 1 teaspoon of garlic powder.
06 - A teaspoon of freshly cracked black pepper.
07 - 1/2 cup of green onions, finely sliced.
08 - 1.5 cups of shredded cheddar cheese, split into two portions.
09 - 1.5 cups of shredded mozzarella cheese, also divided into two portions.

# Instructions:

01 - If your chicken's not cooked yet, get a big pot of water boiling. Drop in those chicken breasts, let the water start bubbling again, then turn off the heat. Cover the pot and let the chicken sit in the hot water for about 25 minutes. Take 'em out, let them cool, then shred the meat.
02 - Get your oven going at 175°C (350°F). Grab a 9x9-inch baking dish, and grease it up with some non-stick spray.
03 - Warm a medium-sized saucepan over lower heat and toss in the cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Grab a whisk and mix everything until it becomes smooth and the cheese is completely melted.
04 - Mix the shredded chicken, chopped green onions, 1 cup of the mozzarella, and 1 cup of the cheddar directly into the cheese sauce. Stir until combined, then move everything to your greased baking dish. Sprinkle the rest of the mozzarella and cheddar evenly on top.
05 - Bake for around 20 to 30 minutes, or until the cheese is perfectly melted and the dish is bubbling at the edges. Give it an extra 2-3 minutes under the broiler to brown the top nicely, then pull it out right away.
06 - Serve while piping hot! Pair with crackers, chips, or crunchy veggie sticks. Leftovers? Wrap 'em in a tortilla, add some lettuce, and enjoy.

# Notes:

01 - Cooking the chicken takes about 30 minutes and isn’t factored into the recipe's total time. Feel free to get it done in advance.
02 - Don’t wanna cook chicken? Swap it out for 4 cups of shredded rotisserie chicken.
03 - For a classic buffalo taste, use something like a French spicy sauce instead of Frank's.
04 - Freshly shred your cheese for the best melting! The pre-grated stuff has additives that don’t melt well.
05 - Store leftovers in the fridge for up to three days. Reheat in a microwave or pop it back in the oven at 175°C to warm it up.
06 - Making this in a slow cooker? Look up a detailed guide online!

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