Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish or set it aside.
In a large mixing bowl, combine the cooked shredded chicken, 2 cups of the Mexican blend cheese, sour cream, salsa verde, chopped green chiles, ranch dip mix, and ground cumin.
Stir the ingredients until evenly combined and smooth, leaving 1/2 cup of cheese aside for the topping.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the reserved 1/2 cup cheese evenly over the top.
Bake for 20–25 minutes, until the dip is heated through and bubbly and the cheese on top is melted and lightly golden at the edges.
Remove from the oven, sprinkle with chopped scallions or cilantro, and serve warm with tortilla chips or fresh vegetables.
