Chicken Wing Dip
This creamy, spicy chicken wing dip features shredded chicken, cream cheese, hot sauce, and cheddar, all baked until bubbly.
Ingredients
- 8 ounces full-fat cream cheese softened, 225g
- 1/2 cup ranch dressing 120ml
- 1/2 cup cayenne pepper hot sauce like Frank's RedHot, 120ml
- 2 cups shredded cooked chicken about 300g
- 1 cup shredded sharp cheddar cheese divided, 115g
- Sliced green onions or chives for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish or an 8x8-inch pan.
- In a medium bowl, combine the softened cream cheese, ranch dressing, and hot sauce. Stir with a spatula or wooden spoon until the mixture is smooth.
- Add the shredded chicken and half of the shredded cheddar cheese (1/2 cup) to the bowl. Fold everything together until well combined.
- Spread the mixture evenly into your prepared baking dish.
- Sprinkle the remaining half of the cheddar cheese over the top of the dip.
- Bake for 25 to 30 minutes, or until the dip is hot and bubbling around the edges and the cheese is melted.
- For safety, confirm the internal temperature reaches 165°F (74°C) with a food thermometer, as it contains poultry.
- Let the dip rest for 5 to 10 minutes before serving. It will be very hot.
- Garnish with sliced green onions or chives, if using, and serve warm.
Notes
Food Safety: Because this dish contains cooked poultry, it must be reheated to a safe internal temperature of 165°F (74°C).
Make-Ahead: You can assemble the dip up to 24 hours in advance. Cover and refrigerate, then add 5-10 minutes to the baking time.
Spice Level: For a milder dip, reduce the hot sauce to 1/4 cup. For a spicier version, increase it to 3/4 cup or add a pinch of cayenne pepper.
Chicken Prep: A store-bought rotisserie chicken is a convenient option for the shredded chicken.