In a large skillet, melt 2 tablespoons of salted butter over medium heat. Once the butter has melted, add 1/2 large finely diced onion and sauté for 3 to 4 minutes, or until the onion is translucent and softened. Stir in 2 minced garlic cloves and continue to cook for another 30 seconds, until fragrant and golden.

Pour in 1/2 cup of chicken broth to the skillet, then add 8 ounces of cubed cream cheese. Whisk the mixture together over medium heat until fully melted and combined, creating a thick, creamy sauce. If the sauce appears too thick, you can gradually add more chicken broth, stirring until you reach your desired consistency.

Next, stir in 1 cup of grated mozzarella cheese and 1/4 cup of Frank’s Red Hot Sauce. Mix thoroughly to combine all the ingredients. Then, gently fold in 2 cups of cooked and shredded chicken, ensuring that the chicken is evenly coated in the creamy mixture. Season with salt and pepper to taste, adjusting for your flavor preferences.

Carefully transfer the Buffalo Chicken Dip mixture into a small baking dish or bowl, spreading it out evenly. If desired, top the dip with 4 ounces of crumbled blue cheese and drizzle additional hot sauce over the top for added flavor.

Preheat your oven to 325°F and place the dip in the oven to bake for about 15 minutes. Bake until the top is bubbly and the blue cheese has melted into the dip.

Once baked, remove the Buffalo Chicken Dip from the oven and allow it to cool for a couple of minutes before serving. Pair it with your favorite crunchy dippers.