3 large boneless skinless chicken breasts – boiled and shredded (or use a store bought Rotisserie chicken shredded)

8 oz low fat cream cheese – cubed

1 cup ranch or blue cheese dressing

1 cup hot sauce – (I use Frank’s RedHot)

1 tsp freshly ground black pepper

1 tsp garlic powder

1/2 cup green onion – chopped

1 1/2 cups mozzarella cheese,shredded

Preheat oven to 350 degrees F, and spray a baking dish with non-stick cooking spray. In a medium saucepot over medium-low heat add the cubed cream cheese, ranch or blue cheese dressing, hot sauce, black pepper, and garlic powder.

Whisk constantly until the cream cheese has dissolved in the dressing and hot sauce. Remove from heat. Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot.

Mix well to combine. Transfer to your prepared baking dish, and top with remaining mozzarella and cheddar cheese.

At this point you can cover and refrigerate until ready to serve. When ready to enjoy, bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to BROIL. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until top is golden brown. Remove immediately.

Serve with potato chips, crackers or tortilla chips.