Spicy creamy cheesy chicken (Printable version)

Creamy spicy chicken baked with cheddar and blue cheeses, topped with mozzarella and herbs.

# What You'll Need:

→ Main

01 - 2 cups cooked, shredded chicken breast (about 10.5 oz)
02 - 8 oz cream cheese, softened
03 - 1/2 cup hot sauce (e.g., Franks RedHot)
04 - 1/2 cup ranch dressing
05 - 1/2 cup blue cheese dressing (optional to substitute with ranch dressing)
06 - 1 cup shredded cheddar cheese (about 4 oz)
07 - 1/2 cup crumbled blue cheese (about 2 oz; optional)

→ Topping

08 - 1/2 cup shredded mozzarella cheese (about 2 oz)
09 - 2 tablespoons chopped chives or green onions (optional)

# How-To Steps:

01 - Set the oven temperature to 350°F (180°C) and allow it to fully heat.
02 - In a large mixing bowl, blend together cream cheese, hot sauce, ranch dressing, and blue cheese dressing until smooth.
03 - Fold shredded chicken, cheddar cheese, and crumbled blue cheese into the mixture, stirring until evenly incorporated.
04 - Transfer the combined mixture into a 1.5 to 2 quart baking dish, spreading evenly.
05 - Sprinkle shredded mozzarella cheese uniformly over the surface.
06 - Bake for 20 to 25 minutes until the dip is hot, bubbling, and lightly golden on top.
07 - Remove from oven and let stand for 5 minutes before serving.
08 - Optionally sprinkle with chopped chives or green onions. Serve warm with celery sticks, tortilla chips, or sliced baguette.

# Expert Hints:

01 -
  • Everything gets dumped in one bowl and stirred together, so even the most kitchen-phobic host can pull this off without breaking a sweat
  • The ratio of tangy heat to rich creaminess hits that perfect addictive spot where guests cannot stop eating it
02 -
  • I once tried using pre-shredded bagged cheese in a pinch and it never melted quite right, so grate your own cheese from blocks for the creamiest results
  • The dip can be assembled up to two days ahead and kept covered in the refrigerator, then baked just before people arrive
03 -
  • Use a rubber spatula to fold in the chicken gently so you do not shred it further into stringy bits
  • Let the cream cheese soften at room temperature for at least an hour to prevent those tiny unappetizing lumps in the finished dip
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