Ingredients:

  • 1 block (8 oz) Full Fat Cream Cheese, softened
  • ½ cup Frank’s RedHot® Original Sauce
  • 2 cups Cooked and Shredded Chicken (rotisserie is recommended)
  • 1.5 cups Shredded Cheddar/Monterey Jack Blend
  • ½ cup Ranch or Blue Cheese Dressing

Instructions:

  1. Preheat oven to 350°F (175°C). Soften the cream cheese to room temperature.
  2. In a large mixing bowl, use a whisk or electric mixer to beat the softened cream cheese with the ranch or blue cheese dressing and the Frank’s RedHot® Original Sauce until a stable, homogenous, smooth base (emulsion) is achieved.
  3. Stir in the 2 cups of cooked and shredded chicken.
  4. Fold in 1 cup of the shredded cheddar/Monterey Jack blend, mixing until combined.
  5. Transfer the mixture to a shallow baking dish (8x8 inch or similar) and spread evenly.
  6. Top with the remaining 0.5 cup of shredded cheese blend.
  7. Bake for 15–20 minutes, or until the dip is hot and bubbling around the edges, and the top cheese layer is melted and lightly golden.
  8. Serve hot with chips, celery sticks, or crackers.