Ingredients:
- 1 (10-12 ounce) can cooked, shredded chicken (or 2 cups shredded rotisserie chicken)
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup Frank’s Red Hot sauce (adjust for spice preference)
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles (or shredded cheddar, Monterey Jack, or a mix)
- Optional: Celery stalks and carrots for serving
- Optional: Crackers, tortilla chips, or bread slices for serving
Equipment:
- Mixing bowls
- 9×13 baking dish (or a smaller dish, or a slow cooker)
Instructions:
Oven Method:
- Preheat: Preheat oven to 350°F (175°C).
- Mix the base: In a large bowl, combine shredded chicken, cream cheese, hot sauce, and ranch dressing. Mix thoroughly until well combined.
- Fold in cheese: Gently stir in blue cheese crumbles.
- Spread: Spread the dip evenly into your baking dish.
- Bake: Bake for 20-25 minutes, or until heated through and bubbly around the edges.
- Serve: Serve immediately with your choice of celery, carrots, crackers, tortilla chips, or bread.
Slow Cooker Method:
- Combine: Add all ingredients (shredded chicken, cream cheese, hot sauce, ranch dressing, and blue cheese) to your slow cooker.
- Cook: Cook on LOW for 2-3 hours or on HIGH for 1-2 hours, stirring occasionally, until heated through and bubbly.
- Serve: Serve directly from the slow cooker on warm setting with your choice of dippers.
Customization Tips:
- Spice it up: Use more hot sauce, or add a pinch of cayenne pepper or a drizzle of your favorite spicier hot sauce.
- Make it cheesier: Use more blue cheese or add additional shredded cheese of your choice on top before baking.
- Healthy Swaps: Use Greek yogurt instead of ranch dressing for a lighter option.
- Add-ins: For extra flavor, consider adding a tablespoon of Worcestershire sauce or a couple of finely chopped green onions.
