Start with cooked chicken. You can use rotisserie chicken for ease. Shred it finely using two forks. Smaller pieces mix better into the dip and give smooth texture in every bite.

Make sure the cream cheese is soft. Leave it at room temperature for thirty minutes. Soft cream cheese blends easily and creates a creamy base without lumps.

Place cream cheese in a mixing bowl. Add ranch or blue cheese dressing. Mix until smooth and creamy. This base gives the dip its rich and comforting texture.

Pour in Frank’s RedHot sauce and melted butter. Stir gently until fully combined. The sauce adds heat and tang. The butter smooths out the spice.

Fold the shredded chicken into the mixture. Stir until all pieces are coated evenly. The chicken should look creamy and well mixed, not dry.

Mix in half of the cheddar and mozzarella cheese. Stir gently. The cheese melts into the dip and adds stretch and richness.

Spoon the mixture into a greased baking dish. Spread evenly using a spatula. This helps the dip heat evenly and look inviting.

Sprinkle the remaining cheese on top. This creates a bubbly, golden layer when baked. It also makes the dip extra tempting.

Place the dish in a preheated oven at 350°F. Bake for twenty to twenty-five minutes. The dip should be hot and bubbly around the edges.

Remove from oven and rest for five minutes. Sprinkle chopped green onions on top. Serve warm with chips, crackers or veggies.