Shredded Chicken and Hot Sauce Dip
Ingredients:
- 1 cup of shredded chicken (or cut up 2 chicken breasts into small pieces)
- 1/2 cup of ranch dressing
- 1/2 cup of Frank’s Red Hot Sauce
- 1 block of softened cream cheese (8 oz)
- 2 cups of shredded cheese (1 cup for mixing and 1 cup for topping)
- 1 bag of Tostitos/chips (or other dip-able foods)
Directions:
- Preheat your oven to 350°F (175°C).
- Prepare the chicken:
- If using chicken breasts, cook them first. You can bake, boil, or grill them until fully cooked. Once cooked, shred the chicken using two forks or cut into small pieces.
- Mix the ingredients:
- In a large mixing bowl, combine the shredded chicken, ranch dressing, Frank’s Red Hot Sauce, softened cream cheese, and 1 cup of shredded cheese. Stir until well combined.
- Transfer to an oven-safe dish:
- Spread the mixture evenly in an oven-safe dish. A 9×9-inch baking dish or a similar size works well.
- Bake the dip:
- Cover the dish with aluminum foil and place it in the preheated oven. Bake for 20-30 minutes, until the dip is hot and bubbly.
- Add the cheese topping:
- Remove the foil and sprinkle the remaining 1 cup of shredded cheese evenly over the top of the dip. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
- Serve:
- Remove the dish from the oven and let it cool slightly. Serve the dip warm with Tostitos, chips, or your favorite dip-able foods.
Tips:
- Adjust the heat: For a spicier dip, increase the Frank’s Red Hot Sauce to 1 cup.
- Softening the cream cheese: To soften cream cheese quickly, microwave it for about 15-20 seconds.
- Make ahead: This dip can be prepared ahead of time. Assemble the dip, cover, and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.
Enjoy your delicious and easy shredded chicken and hot sauce dip!