Hot Chicken Dip
This is honestly one of my favorite hot dips to make—you can’t stop eating it once you start. It’s super easy and a total crowd pleaser. It is also a dish you can make ahead of time!
Ingredients
3–4 cups chopped or shredded boneless skinless chicken breast (you can also use rotisserie chicken)
½ cup bottled ranch dressing
½ cup Calabama Hot Sauce
8 ounces cream cheese, softened
8 ounces shredded cheese (I love using a Cheddar and Monterey Jack blend)
½ teaspoon garlic powder
½ teaspoon black pepper
3 ounces blue cheese crumbles
¾ cup green onions, thinly sliced and split in half
½ cup grated Parmesan cheese
Cooking spray
Sliced pickles (for serving)
Carrot sticks, celery sticks, or pretzel thins (for serving)
Preparation
1. Preheat the oven to 375ºF.
2. In a large bowl, combine the chicken, ranch dressing, hot sauce, cream cheese, shredded cheese, garlic powder, and black pepper. Add half of the green onions and mix to thoroughly combine.
3. Lightly grease a 9 x 6 inch casserole dish or cast-iron skillet and add the chicken mixture in an even layer. Sprinkle with the blue cheese, Parmesan, and remaining green onions. If you’re making this dish ahead of time, you can cover it now and refrigerate until ready to bake.
4. Bake until melted and bubbly, 20–25 minutes.
5. Top with sliced pickles and serve hot with carrot sticks, celery sticks, or pretzel thins for dipping!
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