Directions

1. Preheat grill to 350 degrees F.
2. Spatchcock chicken by removing backbone and laying flat. Pat chicken dry with paper towels and season generously with salt and pepper.
3. Cook chicken directly on grate of grill until the internal breast temperature reads at least 165 degrees F. Rest chicken for XX minutes and then shred and set aside.
4. Combine softened cream cheese, ranch, Treasure Cave Crumbled Blue Cheese, hot sauce, pepper, green onion, garlic powder, mozzarella and cheddar cheese in a bowl.
5. Add shredded chicken and pour mixture into a 12-inch cast-iron skillet.
6. Cook on grill at 350 degrees for 25-30 minutes until bubbly. Sprinkle more Treasure Cave crumbled blue cheese on top and serve warm.