Ingredients:

  • 8 oz full fat cream cheese, softened
  • 0.5 cup high-quality ranch dressing
  • 0.5 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 2 cups shredded rotisserie chicken
  • 1 cup sharp cheddar cheese, freshly grated
  • 0.5 cup Monterey Jack cheese, freshly grated
  • 0.25 cup scallions, thinly sliced
  • 2 tbsp blue cheese crumbles

Instructions:

  1. Preheat your oven to 350°F. Note: This ensures the dip starts bubbling before the cheese burns.
  2. Cream the softened 8 oz cream cheese in a medium bowl until smooth, until no lumps remain.
  3. Whisk in the 0.5 cup ranch dressing and 0.5 cup Frank’s RedHot. Note: The mixture should look like a pale orange, silky ribbon.
  4. Fold in the 2 cups shredded rotisserie chicken and half of both the cheddar and Monterey Jack.
  5. Transfer the mixture to your baking dish, smoothing the top with your spatula.
  6. Top with the remaining 0.5 cup cheddar and 0.25 cup Monterey Jack.
  7. Bake for 20 minutes until the edges are vigorously bubbling and the top is bronzed.
  8. Scatter the 0.25 cup scallions and 2 tbsp blue cheese crumbles over the hot surface.
  9. Rest the dip for 5 minutes. Note: This allows the fats to set so it doesn't run off your chip.