Ingredients:

  • 3 cups (450g) cooked chicken, shredded (Rotisserie chicken recommended)
  • 8 oz block (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (120 ml) Ranch dressing or full-fat sour cream
  • 3/4 cup (180 ml) Frank’s Red Hot Sauce
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tsp (5 ml) garlic powder
  • 1 cup (115g) Blue Cheese Crumbles (Optional)
  • 1 cup (110g) Monterey Jack or Mozzarella, shredded
  • 1 cup (110g) Sharp Cheddar Cheese, shredded (for topping)
  • 1 tbsp (15 ml) fresh chives, chopped (Garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or small casserole dish.
  2. Shred the chicken and ensure the 8oz block of cream cheese is softened to room temperature to prevent lumps.
  3. Melt the 2 tbsp of butter. Stir in the 3/4 cup of hot sauce and the garlic powder. Set the mixture aside.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the ranch or sour cream and 1 cup of the shredded Monterey Jack cheese. Mix until just combined.
  5. Pour the hot sauce and melted butter mixture into the cream cheese base. Stir well until the mixture is uniform and completely orange.
  6. Add the shredded chicken and the 1 cup of blue cheese crumbles (if using) to the mixture. Gently fold with a spatula until the chicken is evenly coated.
  7. Spoon the chicken mixture into the prepared baking dish, ensuring the top is relatively level. Sprinkle the remaining 1 cup of sharp cheddar cheese evenly over the top layer.
  8. Bake for 20 to 25 minutes, or until the dip is bubbling around the edges and the cheese topping is melted, golden brown, and slightly crispy.
  9. Allow the dip to rest for 5 minutes after removing it from the oven. Garnish generously with fresh chopped chives before serving with chips or crudités.