Start with a block of cream cheese. Be sure your block of cream cheese is softened or at room temperature before you try mixing it in.

Then grab a chicken breast… This one is from a rotisserie chicken. Remove the skin and I like to use only the breasts.

You’ll need cooked chicken…You can buy a chicken breast and cook it yourself or just pick up a rotisserie chicken and use the breasts from there, either way, start with two boneless skinnless breasts.

I start processing the chicken by cubing it first… it won’t stay this way, but this makes it easier to manage.

I’ve heard there is a trick with a mixer to shred your chicken and by all means look it up and try it, but for me two forks works just as well for this little dip.

Add in sour cream… I like adding in the sour cream for the tang, but also for the way that it helps the dip to be a bit more fluid and not so stiff.

Start to work it in to the cream cheese.

Add in either blue cheese or ranch dressing… I found this cool Buffalo Blue Cheese dressing and I like it.

Add some shredded cheddar right into your mixture.

Mix well.

Then add in chicken and  your wing sauce. 

I like to let the sauce sit on the chicken for a minute or so to really absorb the flavor of the sauce. At this point add in a pinch of salt and pepper too.

Mix well.

Spread it in your pan.

Cover with more cheddar. At this point you can either keep refrigerated until it’s time to bake, or pop it in the oven.

Bake for 20-25 minutes until melted through. Everything is fully cooked going into the oven, so you really just need it to get melty.