Supplies
Ingredients
Directions
1
Preheat the oven to 350 degrees F.
2
In a large bowl, stir together all ingredients and spread in the bottom of a 3-quart baking dish.
3
Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top.
4
Let stand for 10 minutes before serving.
5
Serve with celery sticks, other vegetables, tortilla chips or crackers.
Notes
Chicken: 4 boneless/skinless breasts, cooked and shredded, or four (12.5-ounce) cans of cooked chicken, drained, or shredded rotisserie chicken
Hot Sauce: Use your favorite; I recommend Frank's Garlic Buffalo Wing sauce.
Ranch Dressing: I recommend Hidden Valley Ranch dressing. You can substitute blue cheese for all of the ranch (or half of it).
Crock Pot: You can make this dip in a crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.
What to Serve With It: Favorite dippers include tortilla chips, potato chips, crackers, baguettes, celery sticks, and carrot sticks.
Make-Ahead: This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.
Leftovers - Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. You can also use leftover dip as a filling for some amazing quesadillas, sandwiches, and sliders!
Calories: 411kcal | Carbohydrates: 5g | Protein: 21g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 126mg | Sodium: 624mg | Potassium: 288mg | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 2.1mg | Calcium: 310mg | Iron: 0.9mg
Prep Time: 10 min Cook Time: 40 min Total Time: 50 min Servings: 10 to 12
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.