Preheat your grill or oven to 350 degrees F.
In a medium mixing bowl, combine the cream cheese, sour cream, pepper jack cheese and Veggie Shake. Stir with a spoon until everything is incorporated. Use the spoon to spread the cream cheese mixture into the bottom of a 9 inch cast iron skillet.
In a separate bowl combine the shredded smoked chicken and Buffalo sauce. Pour this over the cream cheese mixture in the skillet and spread evenly. Sprinkle the crumbled blue cheese on top of the Buffalo chicken mixture.
Bake at 350 degrees F for about 15 minutes or until the dip is bubbling around the edges and the blue cheese has melted.
Sprinkle the dip with the minced red onion and the chopped cilantro. Serve straight from the cast iron skillet to keep the dip warm. Perfect when served with celery sticks, tortilla chips, thin sliced baguettes, or crackers. Enjoy!!