Description
A creamy, cheesy baked dip made with shredded chicken, cream cheese, ranch dressing, hot sauce, and shredded cheese, baked until golden and bubbly.
Ingredients
- 3 large boneless skinless chicken breasts, boiled and shredded
- 8 oz cream cheese, cubed
- 1 cup ranch dressing
- 1 cup hot sauce (such as Frank’s RedHot), plus more as needed
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup green onion, chopped
- 1.5 cups mozzarella, shredded (divided)
- 1.5 cups cheddar, shredded (divided)
Instructions
- Bring water to a boil in a pot, add chicken breasts, return to a boil, remove from heat, cover, and poach for about 25 minutes; then cool and shred.
- Preheat oven to 350°F and spray a 9×9-inch baking pan.
- In a pot over medium-low heat, whisk cream cheese, ranch, hot sauce, pepper, and garlic powder until smooth and combined.
- Stir in shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar; spread into the baking pan and top with remaining cheese.
- Bake for 20–30 minutes until melted and bubbling; broil for 2–3 minutes to brown the top, then serve.
Notes
Serve warm with tortilla chips, crackers, pretzels, or veggie sticks. Store leftovers in the refrigerator for 2–3 days. Reheat in the microwave or oven, but do not freeze as the texture may change.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American