Dip

• 1 package (250 g) cream cheese, at room temperature
• 125 ml (½ cup) sour cream
• 125 ml (½ cup) Buffalo sauce (such as Frank’s RedHot)
• 1 green onion, thinly sliced
• 30 ml (2 tbsp) melted butter
• 5 ml (1 tsp) Worcestershire sauce
• 1 piece (170 g) Bergeron Classique Smoked cheese, grated
• Freshly ground black pepper
• 500 ml (2 cups, about 250 g) shredded cooked chicken
• 250 ml (1 cup) Brins de Gouda Bergeron, roughly chopped

To serve

• Thinly sliced green onion
• Celery and carrot sticks, or other raw vegetables
• Tortilla chips or toasted bread croutons

1. Preheat the oven to 375°F (190°C). Lightly oil an oven-safe baking dish or a 23 cm (9 in) cast-iron skillet.
2. In a large bowl, whisk the cream cheese with the sour cream until smooth. Add the Buffalo sauce, sliced green onion, melted butter, Worcestershire sauce, and some ground pepper. Mix well.
3. Add the shredded chicken and grated Bergeron Classique fumé cheese, then stir to distribute evenly.
4. Spread the mixture into the baking dish or skillet. Sprinkle the top with Brins de gouda Bergeron.
5. Bake for 20 to 25 minutes, or until the dip is very hot, bubbling around the edges, and lightly golden on top. If needed, broil for 1 to 2 minutes to nicely brown the Brins de Gouda. 
6. Serve the dip piping hot with raw vegetables, tortilla chips, or toasted bread croutons.