Classic Frank's Redhot Buffalo Chicken Dip

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the 8 oz of softened cream cheese and 1/2 cup of Frank's RedHot sauce. Whisk or stir vigorously until the mixture is smooth and fully combined.

Mix in the 1/2 cup of ranch dressing until incorporated.

Fold in the 2 cups of shredded chicken and 1/2 cup of the sharp cheddar cheese (reserve the remaining 1/4 cup for topping).

Transfer the mixture to a 1-quart baking dish or a 9-inch pie plate (or oven-safe skillet), spreading it into an even layer.

Sprinkle the remaining 1/4 cup of cheddar cheese and the optional 1/4 cup of blue cheese crumbles over the top.

Bake for 20 minutes, or until the dip is heated through and the cheese on top is bubbly and slightly golden.

Garnish with the 2 tablespoons of sliced green onions before serving.