Description
A creamy, cheesy baked dip made with shredded chicken, cream cheese, ranch dressing, and hot sauce, perfect for game days and potlucks.
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, 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 together cream cheese, ranch, hot sauce, black pepper, and garlic powder until smooth and combined.
- Stir in shredded chicken, green onion, 1 cup mozzarella, and 1 cup cheddar; spread mixture 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 warm.
Notes
Leftovers stay best for 2–3 days; reheated in the microwave or oven. Do not freeze as the mixture may turn chalky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American