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Easy Chicken Dip With Hot Sauce - Creamy, Spicy, Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, shredded chicken (rotisserie chicken is ideal)
  • 8 ounces cream cheese, softened
  • 1/2 cup hot sauce (like Frank’s RedHot; adjust to taste)
  • 1/2 cup ranch dressing or blue cheese dressing (your choice)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella (for melt and stretch)
  • 1/4 cup crumbled blue cheese (optional, for extra tang)
  • 2 tablespoons chopped green onions (plus more for topping)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional add-ins: 1 small jalapeño (seeded and minced), 1 tablespoon chopped parsley, a squeeze of lemon
  • For serving: Tortilla chips, celery sticks, carrot sticks, crackers, or warm pita

Method
 

  1. Heat the oven: Preheat to 350°F (175°C). Lightly grease a small baking dish (8x8 or similar) or use an oven-safe skillet.
  2. Soften the cream cheese: Let it sit at room temperature for 20–30 minutes, or microwave in short bursts until soft but not melted. This helps everything mix smoothly.
  3. Mix the base: In a large bowl, stir together the cream cheese, hot sauce, ranch or blue cheese dressing, garlic powder, and onion powder until smooth and creamy.
  4. Add the chicken and cheese: Fold in the shredded chicken, cheddar, mozzarella, blue cheese (if using), and green onions. Taste and season with salt and pepper. Add more hot sauce if you want extra kick.
  5. Transfer and top: Spread the mixture evenly into the baking dish. Sprinkle a little extra cheddar or mozzarella on top for a bubbly finish.
  6. Bake: Bake for 18–22 minutes, until the edges are bubbling and the top is lightly golden. Don’t overbake or it can dry out.
  7. Garnish and serve: Let it rest 5 minutes. Top with more green onions and a light drizzle of hot sauce if you like. Serve warm with chips and crunchy veggies.