Description
A creamy, cheesy baked dip made with shredded chicken, cream cheese, ranch dressing, and hot sauce, 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
- Poach chicken: bring water to a boil, add chicken breasts, return to a boil, remove from heat, cover, and poach 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
Leftovers taste best for about 2–3 days, reheated in the microwave or oven. Do not freeze as the cheese may lose texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American