Serves 6-8


  • 2 cups Ingles rotisserie chicken, skin removed, deboned and shredded
  • 1 cup Buffalo wing sauce
  • 1 (8 oz.) block Laura Lynn plain cream cheese, softened
  • 1 (8 oz.) block Laura Lynn pepper jack cheese, shredded
  • 2/3 cup Laura Lynn sour cream
  • 1 pkt. Laura Lynn ranch dressing dry mix
  • 4 oz. smoked blue cheese crumbles
  • 1 bunch green onion, sliced
  • celery
  • carrots
  • pita chips
  • non-stick cooking spray


  1. Preheat the grill or oven to 350°F.
  2. In a mixing bowl, combine the shredded rotisserie chicken and the buffalo wing sauce and stir to incorporate. Set aside.
  3. Combine cream cheese and sour cream in a separate mixing bowl. Mix well, then fold in the Laura Lynn ranch dressing packet. Once combined, fold in the shredded pepper jack cheese.
  4. Spray the inside of a 9 inch cast iron skillet with non-stick cooking spray. Spread the cheese mixture evenly in the bottom of the skillet. Top the cheese mixture with the shredded chicken and the blue cheese crumbles.
  5. Place the skillet on the grill or in the oven and cook for 10–15 minutes until the cheese is melted and the dip is bubbling and heated through. Remove the skillet from heat and top the dip with sliced green onions.
  6. Serve the dip warm directly from the skillet. We like to serve this with pita chips, celery, and carrot sticks as dip delivery devices, but feel free to use your favorite accompaniments.