Oven Method:

Preheat Oven: Preheat your oven to 350°F (175°C).

Combine Ingredients: In a medium mixing bowl, combine the softened cream cheese, buffalo wing sauce, and ranch (or blue cheese) dressing. Mix with a hand mixer or spoon until smooth and well combined.

Add Chicken & Cheese: Gently stir in the drained and shredded canned chicken and 1/2 cup of the shredded cheddar cheese. If using, add crumbled blue cheese now.

Transfer to Dish: Spread the mixture evenly into a 1-quart baking dish or a 9-inch pie plate.

Top & Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.

Bake for 20-25 minutes, or until the dip is heated through, bubbly around the edges, and the cheese on top is melted and lightly golden.

Serve: Let the dip cool for a few minutes before serving. Garnish with chopped green onions if desired. Serve warm with your favorite dippers.

Crock Pot Method:

Combine Ingredients: In your slow cooker, combine the softened cream cheese, buffalo wing sauce, ranch (or blue cheese) dressing, drained and shredded canned chicken, and 1/2 cup of the shredded cheddar cheese. Stir well.

Cook: Cover and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours, stirring occasionally, until the dip is heated through and well combined.

Add Topping & Serve: About 15-20 minutes before serving, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top (if desired, or stir it in). Keep on WARM setting for serving. Garnish with green onions if desired.