In a mixing bowl combine all the ingredients; keep some of both shredded cheeses to sprinkle on top.
Transfer the mixture to an oven-safe dish. Evenly sprinkle with remaining cheese.
Bake at 350F for 22-25 minutes, or until cheese is melty and tops is golden-brown.
Serve with corn chips if desired and enjoy!
Notes
Cream cheese: We don’t suggest using low-fat cream cheese in this recipe, as it may lead to runny dip.
Buffalo sauce: You can add a bit of additional sauce or remove a little to adjust the spice level.
Sour cream: You can substitute it with full-fat Greek yogurt.
Chicken breast: You can bake or poach chicken breasts before shredding or chopping. For an even easier dip, shred or chop a pre-cooked rotisserie chicken from the store.
Cheeses: Shred your own or buy them pre-shredded.
Tips: Make sure to start with truly softened cream cheese to make everything combine easily.
Storage: Store in a sealed container in the fridge for 3-5 days.