• Microwave the cream cheese in a microwave-safe bowl for 30-second intervals, stirring after each interval until smooth.
• Drain the excess water from the canned chicken, and add it to a large mixing bowl. Shred the chicken with a hand mixer, then stir in the melted cream cheese, ranch dressing, buffalo sauce, and cheeses.

For baked buffalo chicken dip:

• Spread the dip mixture in a 9"x13" ceramic baking dish. Bake at 350°F for 20 minutes or until the dip is bubbling and heated through. Alternately you could pour the mixture in a slow cooker and heat on low until bubbly and then turn it down to warm.

For crockpot buffalo chicken dip:

• Transfer the dip mixture to a slow cooker and place the lid on top. Heat on low until bubbly, then turn the temperature down to keep warm. For easy cleanup, I recommend lining your crockpot with one of these slow cooker liners.
• Serve with tortilla chips or toasted baguette slices.