Serves: 4 

• 8 ounces cream cheese⁠
• ⅓ low-fat Neufchatel or regular, softened⁠
• 1 heaping cup shredded mozzarella cheese, part-skim or whole milk⁠
• ½ cup bottled Ranch dressing⁠
• ½ cup Frank's Red Hot Sauce (Buffalo Wings or Original), plus additional for garnish (see notes below)⁠
• 2 tablespoons crumbled blue cheese, (I like Gorgonzola) plus additional for garnish⁠
• 2 cups cooked shredded chicken (see notes below)⁠, thinly sliced green onions or chopped fresh parsley, optional for garnish⁠⁠

• Step 1 Preheat the broiler. 
• Step 2 Heat 3 cups (1 lb.) coarsely shredded chicken, ¾ cup hot sauce, 1 tsp. onion powder, 1 tsp. garlic powder, and 8 oz. cubed cream cheese in medium, broiler-safe skillet until the cream cheese is mostly melted; remove from heat. 
• Step 3 Stir in 8 oz. sour cream, finely grated zest of 1 large lemon, and ½ cup shredded cheddar cheese (it’s okay if the cheese doesn’t melt fully). 
• Step 4 Smooth the surface of the dip. Top with ½ cup shredded cheddar cheese, and 3 oz. roughly crumbled blue cheese. 
• Step 5 Broil dip until golden brown in spots. (The cook time here really depends on your broiler, so keep a close eye.) 
• Step 6 Top with thinly sliced scallion greens and the pickled celery.

What You'll Need