Ingredients:

  • 2 lbs cooked chicken breast, finely shredded
  • 16 oz full-fat cream cheese, softened
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1 cup high-quality ranch dressing
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1/2 cup blue cheese crumbles
  • 2 green onions, thinly sliced

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese until completely smooth. Gradually whisk in the Frank's RedHot sauce and ranch dressing until the mixture is a uniform orange color with no white lumps.
  2. Fold the shredded chicken and 1.5 cups of the shredded cheese blend (cheddar and Monterey Jack) into the creamy base using a rubber spatula. Transfer the mixture into a 9x13 inch baking dish or 12-inch cast iron skillet.
  3. Spread the remaining 1.5 cups of shredded cheese over the top in an even layer. Bake at 350°F (175°C) for 20 minutes until the edges are bubbling and the center is hot.
  4. Optional: Broil on high for 1–2 minutes until the cheese develops golden-brown toasted spots. Garnish with blue cheese crumbles and sliced green onions before serving.