10ozcan of chicken, drained (or about 6-8 oz cooked shredded chicken)
1/2 - 1cupPanko bread crumbs (depending on your bake ware size)
Preheat oven to 375F.
In a large microwave-safe bowl, combine the cream cheese, shredded cheddar cheese, and the buffalo sauce. Microwave for 30 seconds at a time, until the mixture is soft enough to be stirred (about 2 minutes total, but stop and check every 30 seconds, since all microwaves are different). Stir well.
Add the blue cheese dressing and the shredded chicken to the cheese dip and stir. Transfer the chicken cheese dip into your bakeware (I baked mine in two small bowls so that it is easier to serve). Top with panko breadcrumbs.
Bake at 375F for 15 minutes, or until the dip is bubbling around the edges and the breadcrumbs start to turn golden brown. Carefully remove from oven and let stand 5 minutes before serving so the bowl can cool down.
You can omit the chicken and make this a vegetarian Buffalo Cheese Dip
Skip the bread crumbs for a gluten free keto version
I made this dip in these wonderful Ciroa bowls - they are super adorable, safe for the microwave and the oven, and they come with a lid which is perfect for transporting the dip to a party or storing leftovers. This recipe makes enough dip for 2 bowls
Sub Ranch dressing for Blue Cheese dressing if you prefer