I have also made it with TJ's Unexpected Cheddar, gives it a little different zing! This can be made ahead, good in fridge 3-5 days. I have never frozen but I don't see why not!

1 8-ounce package cream cheese, at room temperature
1/2 c. sour cream
2 tbsp. fresh lemon juice
1/3 c. Buffalo hot sauce (we used Frank’s RedHot)
3 c. finely shredded white-meat rotisserie chicken
8 oz. Monterey Jack cheese, coarsely grated
2 scallions, finely chopped
2 oz blue cheese, crumbled
Potato chips and celery sticks, for serving

1 8-ounce package cream cheese, at room temperature 1/2 c. sour cream 2 tbsp fresh lemon juice 1/3 c. Buffalo hot sauce (we used Frank’s RedHot) 3 c. finely shredded white-meat rotisserie chicken 8 oz. Monterey Jack cheese, coarsely grated 2 scallions, finely chopped 2 oz blue cheese, crumbled

Heat oven to 425°F. In large bowl, whisk together cream cheese, sour cream, lemon juice, and hot sauce. Fold in chicken, Monterey Jack, and scallions.
Transfer mixture to 2 shallow 2-cup baking dishes, top with blue cheese, and bake until golden brown, 12 to 15 minutes. Serve with potato chips and celery sticks.