Ultimate Buffalo Chicken Dip

Preheat the oven to 400°F. Season chicken breasts with black pepper and garlic powder. Bake chicken in a foil-lined baking sheet for 20 minutes, or until cooked through. Remove from oven and let cool. Once cool enough to handle, shred the chicken.

Preheat the oven to 350°F.

Lower oven temperature to 350°F and grease a 9x9-inch baking pan.

In a medium mixing bowl, combine cream cheese, ranch dressing, and sour cream until smooth.

In a medium saucepot over medium-low heat, combine the cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has dissolved into the ranch and hot sauce.

In a separate bowl, mix together cooked shredded chicken, buffalo sauce, and garlic powder.

Add the cooked and shredded chicken, green onion, 1 cup of shredded mozzarella cheese, and 1 cup of shredded cheddar cheese to the saucepot. Stir well to combine.

Combine the chicken mixture with the cream cheese mixture. Then, stir in celery, green onions, and half of both cheddar and mozzarella cheeses.

Transfer the mixture to the prepared baking pan and top with the remaining mozzarella and cheddar cheese.

Transfer the mixture to an 8x8-inch baking dish, spreading it evenly.

Bake for 25-30 minutes or until the cheese has melted and the sides are bubbly. Set oven to broil and cook for an additional 2-3 minutes, or until golden brown on top.

Top with the remaining chicken mixture and sprinkle the remaining cheddar and mozzarella cheeses over it.

Remove from the oven and let it cool for a few minutes. Serve with tortilla chips, vegetable sticks, or crackers, or enjoy as a filling for tortillas with your favorite greens.

Bake for 25 minutes or until heated through and the cheese is melted and bubbly.