1 ⅓cupssharp shredded cheddar cheesedivided (170g, divided) it's best to buy a block of cheddar cheese and shred it yourself. I used a blend of white and yellow sharp cheddar.
2Thinly sliced green onions for toppingoptional
Corn chips, crackers, toasted bread slices, etc. for dipping
Preheat your oven to 375F (190C) and lightly butter an 8x8 baking dish.
Mix cream cheese (with an electric mixer or spatula) in a large bowl until smooth and creamy.
Add ranch dressing, buffalo sauce, and paprika and garlic powder and stir well.
Add chicken and cheese and green onion and stir well.
Transfer ingredients to prepared baking dish and sprinkle with remaining ⅓ cup (55g) of cheese.
Bake in 375F (190C) oven for 15-20 minutes or bubbly.
Serve warm, topped with additional green onions, if desired.
*I like to use either meat picked from a rotisserie chicken or I'll cook some chicken in my slow cooker the night before. You'll need about an 8-10 oz piece of chicken for 2 cups of shredded chicken.
Making in Advance/Serving
This dip can be made several days in advance, just store it in the fridge and heat it in the oven until bubbly before serving. After heating, it can be stored for up to 5 days (covered and in the refrigerator). When serving, don't leave at room temperature for more than two hours.