Ingredients:

  • 2 cups cooked and shredded chicken
  • 8 oz block cream cheese, softened
  • 1/2 cup Ranch or Blue Cheese Dressing
  • 1/2 cup Frank's RedHot Original sauce
  • 1 cup shredded Monterey Jack/Cheddar Blend cheese
  • 1/4 cup Blue Cheese crumbles (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon melted butter (optional, for topping)
  • Fresh chopped chives or parsley, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.
  2. In a large mixing bowl, combine the softened cream cheese, ranch/blue cheese dressing, hot sauce, garlic powder, and black pepper. Mix until smooth and fully incorporated.
  3. Gently fold in the shredded chicken and three-quarters (3/4) of the shredded cheese blend until the chicken is evenly coated.
  4. Spoon the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup of shredded cheese blend over the top. If using, drizzle the melted butter lightly over the cheese topping.
  5. Bake for 20–25 minutes, or until the dip is bubbling around the edges and the cheese topping is melted and lightly golden brown.
  6. Optional: Switch the oven to broil for the final 1–2 minutes to achieve a crispier top, watching very carefully to prevent burning.
  7. Let the dip rest for 5 minutes before serving. Sprinkle with fresh chives or parsley just before taking it to the table.