4boneless, skinless chicken breastscooked and shredded
32ozcream cheesesoftened (32 oz is 4 blocks)
2ranch dressing mix packets
1½cupsshredded cheddar cheese
1½cupsshredded pepper jack cheese
Place cream cheese in a large mixing bowl (or use stand mixer – that’s what I did, with the flat beater attachment). Beat the cream cheese on medium speed until the blocks are broken up and there aren’t any chunks remaining. (If you don’t have a hand mixer or stand mixer, microwave the cream cheese to get it really soft and just beat it really well with a wooden spoon to get as many chunks out as you can.)
Add the ranch dressing packets and continue to beat until the ranch is well-incorporated into the cream cheese.
Add the buffalo sauce and mix on low speed until it’s well-incorporated.
Add the onion and cheeses, and mix on low speed. Once combined, stir in the cooked chicken.
Transfer the dip to two baking dishes (you could do one if it’s long and shallow).
Bake at 350° for about 10-20 minutes, until the dip is heated all the way through. Check is after 10 minutes and just let it keep going as long as the top isn't burning.
Serve with tortilla chips.
Why did I give such a wide range on the cooking time? How well this heats through depends on the size of the baking dish used. The shallower the dish, the faster it’ll heat through. If your dish is deep, you might need to remove from the oven and stir halfway through. Also, if you have other things in the oven at a different temperature, this would be fine to heat within a range of 325°-400°. Just watch closer at higher temps.You can also make this ahead and store in the fridge before baking. However, to avoid the risk of temperature shocking your baking dish (and therefore the dish shattering), recommend putting it in a cold oven, heating to 350°, and then letting it cook an 10-20 minutes. Or just use a disposable metal pan, and no risk of a shattering dish, but it will need to heat for a lot longer since it's starting cold.