Preheat your oven to 375°F (190°C). If you’re using a rotisserie chicken, shred two cups of the cooked meat and set aside. Soften your cream cheese by leaving it at room temperature for about 30 minutes, or gently microwave it for 15-20 seconds until pliable.

In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, and ranch dressing. Use a spatula or electric mixer to thoroughly combine these ingredients until the mixture is smooth and well-incorporated. This forms the creamy, flavorful base of your dip.

Stir the shredded cooked chicken into the cream cheese mixture. Once the chicken is evenly coated, add three-quarters of the shredded cheddar cheese and three-quarters of the shredded Monterey Jack cheese to the bowl. Stir gently until everything is just combined.

Transfer the chicken and cheese mixture into an 8x8 inch baking dish or a similar oven-safe dish. Spread the mixture evenly. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the dip.

Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is melted and lightly golden brown. If you like a crispier top, you can briefly broil it for 1-2 minutes at the very end, keeping a close eye on it to prevent burning.

Carefully remove the Superbowl Buffalo Chicken Dip from the oven. Let it cool for a few minutes before serving. Garnish with chopped green onions, a sprinkle of blue cheese crumbles, or a drizzle of extra buffalo sauce if desired. Serve hot with your favorite dippers!