Ingredients
- 3 cups shredded chicken I used breast meat, boiled/cooked/rotisserie
- 1 cup Frank’s RedHot Original hot sauce
- 1 ½ blocks cream cheese cut into cubes and softened to room temperature
- ¾ cup ranch dressing
- 1 ¼ cup shredded cheddar cheese
- 1 ¼ cup colby monterey jack cheese blend
Instructions
- Preheat oven to 400℉.
- In a 10-inch cast iron skillet over medium heat, heat the already cooked and shredded chicken with the hot sauce. Stir to combine and cook for 5 minutes.
- Add the blocks of cream cheese and ranch dressing. Stir to combine and continue to cook until fully heated through and the cream cheese is well incorporated.
- Remove the skillet from the heat, then mix in half of the shredded cheddar and colby monterey jack cheeses, stirring until combined.
- Top with the remaining cheese.
- Transfer the cast iron skillet to the preheated oven and bake for 15-20 minutes, just until the mixture is hot and starts to bubble around the edges.
- Remove from the oven and garnish green onions or parsley.
Serve with fresh vegetable slices, tortilla chips, crackers, or crostini. Enjoy!
Nutrition
Notes
Shredded rotisserie chicken works great in this recipe. I used breast meat that was boiled first for about 25-30 minutes and then removed from the water and shredded.
Using room temperature cream cheese will help it to incorporate into the dip quicker.
Swap out the ranch dressing for blue cheese dressing or even sour cream if desired.
Another great topping idea to consider is blue cheese crumbles.
If you do not have an oven safe skillet, you can still cook this dip in a regular pan and then transfer it to a baking dish before topping it with more cheese.
I recommend buying blocks of cheese (as opposed to pre-shredded) and shredding it yourself with a grater. It melts much better because it is not coated in anti-clumping agents.
STORING
This dip can be stored in an airtight container in the refrigerator for 3-5 days. It can also be frozen in an airtight freezer safe container for up to 2 months. Thaw overnight in the refrigerator and then transfer to a baking dish and bake at 400℉ until heated through.
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This dip can be stored in an airtight container in the refrigerator for 3-5 days. It can also be frozen in an airtight freezer safe container for up to 2 months. Thaw overnight in the refrigerator and then transfer to a baking dish and bake at 400℉ until heated through.
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