James Beard Award-winning Buffalo Chicken Dip

Preheat oven to 350°F (175°C). In a large bowl, combine 16 oz of shredded cooked chicken, 8 oz of cream cheese (softened), 1/2 cup of your favorite buffalo wing sauce (such as Frank's RedHot), 1/2 cup of ranch dressing, and 1/2 cup of shredded cheddar cheese.

Stir well until all ingredients are thoroughly combined.

Transfer the mixture to a 9-inch baking dish. Spread evenly.

Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.

Bake for 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly.

Remove from oven and let cool slightly before serving. Garnish with a sprinkle of chopped green onions, if desired.

Serve hot with tortilla chips, celery sticks, carrot sticks, or baguette slices.