1. Prepare the Chicken:

• Shred the Chicken: If you’re using a rotisserie chicken, remove the skin and bones, and shred the meat into small, bite-sized pieces. If you prefer to cook your chicken from scratch, boil or bake the chicken breasts until fully cooked, then shred using two forks.

2. Make the Buffalo Chicken Dip Mixture:

• Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and well-combined. You can use a hand mixer or just a spoon for this.
• Add Buffalo Sauce: Add the Buffalo wing sauce to the creamy mixture and stir to incorporate.
• Season: Stir in the garlic powder, onion powder, ranch seasoning (if using), and season with a little salt and pepper. Taste the mixture and adjust seasonings as necessary.
• Add Shredded Chicken: Fold the shredded chicken into the mixture, ensuring it’s evenly coated in the creamy sauce.
• Add Cheese: Stir in the shredded cheddar and mozzarella cheeses, reserving a small handful of each cheese to sprinkle on top of the dip before baking.

3. Bake the Buffalo Chicken Dip:

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Transfer to Baking Dish: Pour the buffalo chicken dip mixture into a medium-sized baking dish (such as an 8×8-inch square or a 9-inch round dish).
• Top with Cheese: Sprinkle the reserved shredded cheddar and mozzarella cheeses on top of the dip for a cheesy, bubbly finish.
• Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot, bubbly, and golden on top. If you like a slightly crispier top, you can broil it for an additional 1-2 minutes, but keep a close eye on it to prevent burning.

4. Serve:

• Cool Slightly: Let the dip cool for about 5 minutes before serving. This helps it set a little and makes it easier to scoop.
• Serve with Dippers: Serve the Buffalo Chicken Dip with tortilla chips, celery sticks, carrot sticks, or crackers for dipping.