Buffalo Chicken Dip with Franks Buffalo Sauce

My husbands favorite appetizer!

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Total Time: 40

Servings:

1 (8 oz) package cream cheese, at room temperature
1 cup sour cream (about a 12 oz container)
3/4 cup mayo (or more sour cream)
1/2 cup Franks red hot buffalo sauce (or more depending on your preference)
1 (1 oz) packet ranch seasoning
1 1/2 teaspoons montreal steak seasoning
1 1/2 teaspoons white wine vinegar
1 (8 oz) package extra sharp cheddar cheese, shredded
1 (8 oz) package colby jack cheese, shredded (1/2 cup reserved for topping)
4 cups shredded chicken, loosely packed (about 2 lbs chicken breast or one small rotisserie chicken)

Preheat the oven to 350 degrees.
In a large microwave safe-bowl, combine all of the dip ingredients except the cheese and chicken.
Add the chicken and cheese (reserve 1/2 cup cheese for the top)
If you don't want any cream cheese chunks, microwave the mixture in 15 second intervals. Stir in between. Repeat until it’s as smooth as you like.
Pour the dip into a 9x13-inch baking dish (or a 12 inch cast iron cast iron skillet)
Sprinkle the remaining shredded cheese over the top. I don't like too much cheese on top or chips won't be able to scoop it up!
Bake for 20-25 minutes, until cheese is melted and the dip is warmed through and cheese on top is melted.
Serve with tortilla chips, carrots, and or celery.

Serving: 1 serving of dip (no chips) | Calories: 300kcal | Carbohydrates: 3g | Protein: 24g | Fat: 21g