Ingredients
Main Ingredients
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup homemade ranch dressing
- 1 cup hot wing sauce
- 1 (8-ounce) block Colby Jack cheese, shredded (divided 1 1/2 cups and 1/2 cup)
- 4 cups cooked chicken, shredded
- 2 ounces blue cheese crumbles
- Fresh flat-leaf parsley leaves, chopped (for garnish)
- Carrots and celery sticks or keto chips/crackers (for serving)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Mix Ingredients: In a large bowl, combine the softened cream cheese, homemade ranch dressing, hot wing sauce, 1 1/2 cups of shredded Colby Jack cheese, and the shredded cooked chicken until well mixed.
- Assemble Dip: Spoon the mixture into a cast iron skillet or an oven-safe baking dish. Evenly sprinkle the remaining 1/2 cup shredded Colby Jack cheese on top.
- Bake Dip: Place the skillet or baking dish in the oven and bake for 20 minutes or until the cheese on top is bubbly and slightly golden.
- Garnish and Serve: Remove from the oven, top with blue cheese crumbles and chopped fresh parsley. Serve warm with carrot sticks, celery sticks, keto chips, or your favorite crackers.
Notes
- Use room temperature cream cheese for easy mixing and a smoother dip.
- Homemade ranch dressing enhances flavor, but store-bought can be used as a convenient substitute.
- The level of spiciness can be adjusted by varying the amount or type of wing sauce used.
- For a keto-friendly version, serve with low-carb chips or fresh vegetable sticks.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Salt
