Ingredients⌗

  • 8 oz (1 bar) cream cheese, softened at room temperature
  • 1/2 cup hot sauce 1
  • 1/2 cup ranch dressing
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 lb cooked boneless, skinless chicken breast 2
  • 1/2 a small white onion, finely minced (optional)
  • 1 stalk celery, finely minced (optional)
  • 1/4 cup sliced green onions

Instructions⌗

  1. Preheat oven to 350 degrees.
  2. If using onion/celery, add a drizzle of olive oil to a frying pan and heat it to medium-high. When the oil shimmers, add the minced veggies and saute aggressively until they start to brown. Remove from heat and set veggies aside in a small bowl.
  3. Finely dice the cooked chicken. Cutting it into small, even pieces ensures that it will be evenly distributed in every scoop of dip.
  4. In a medium bowl, mix together the cream cheese, hot sauce, ranch dressing, 1 cup of the cheddar, 1/4 cup of the blue cheese crumbles, sauteed onion/celery if using, and diced chicken until evenly combined.
  5. Spread chicken mixture in a 1-quart (8x6) baking dish. Sprinkle remaining shredded cheddar in a layer on top.
  6. Once oven is preheated, bake 20-25 minutes, until cheese on top is bubbling. Remove from oven.
  7. Top with remaining blue cheese crumbles and green onions. Serve with hot crostini, pita chips, hearty crackers, or sliced veggies.

  1. You can use just about any hot sauce you like here, but be mindful that half a cup is a lot of sauce and an aggressively spicy sauce will make an aggressively spicy dip. Personally I try to use a good-quality buffalo-style hot sauce. Just DO NOT use a pre-made “wing” sauce because it will be full of cheap fats (butter substitutes like soybean oil) that will make your dip oily and unpleasant. ↩︎

  2. You can use pre-cooked chicken for this, or bake your own-for an 8oz chicken breast you can toss it in salt and olive oil and bake it for about 18 minutes at 425; just confirm the internal temperature is at least 165 when it’s finished (or slice through it and confirm there’s no pink left in the meat). ↩︎