Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- In a large bowl, beat the softened cream cheese until smooth, then mix in the hot sauce and ranch dressing.
- Fold in the shredded chicken, 1/2 cup of the cheddar, and all of the mozzarella until evenly combined.
- Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup cheddar on top.
- Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
- Garnish with sliced green onions and serve immediately with tortilla chips, celery, and crackers.
Notes
- Save time with rotisserie chicken. Rotisserie chicken saves a ton of time here. Shred it finely so it blends into the creamy base.
- Extra heat. For extra heat, stir in one diced jalapeño. For a milder dip, use 1/4 cup of hot sauce instead of 1/2 cup.
- Slow cooker method. To make it in a slow cooker, mix all the ingredients (keeping 1/2 cup cheddar aside), spread in the slow cooker and cook on low for 1 to 2 hours, until hot and melted, stirring once or twice. Top with the remaining cheddar, cover for a few minutes until melted, then keep on the warm setting while serving.
- Soften the cream cheese. Leave it at room temperature for about an hour so it blends smoothly without lumps.
- Make ahead. Assemble the dip up to 1 day ahead, cover and refrigerate. Bake just before serving, adding 5 to 10 extra minutes since it will be cold.