Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken
- 2 cups corn (fresh, frozen, or drained canned)
- 1/2 cup hot sauce (such as Frank’s Red Hot or buffalo hot sauce)
- 8 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup ranch dressing (or sour cream)
- 1 tablespoon lime juice (optional)
- 2 cups shredded cheese (cheddar and/or Monterey Jack)
- 2 green onions, sliced (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to prepare for baking the dip.
- Combine Ingredients: In a large mixing bowl, thoroughly combine the shredded chicken, corn, hot sauce, cream cheese, mayonnaise, ranch dressing, lime juice (if using), and shredded cheeses. Mix well until all ingredients are evenly distributed.
- Transfer to Baking Dish: Spoon the mixture into an oven-safe baking dish, spreading it out evenly.
- Bake the Dip: Place the dish in the preheated oven and bake for 20 to 30 minutes, until the cheese on top is fully melted and bubbling around the edges.
- Garnish and Serve: Remove from oven, sprinkle with sliced green onions if desired, and serve hot with your favorite chips, crackers, or vegetable sticks.
Notes
- You can use fresh, frozen (thawed), or canned corn depending on availability.
- Adjust the amount of hot sauce to control the spice level.
- Lime juice adds a nice tang but is optional.
- For extra flavor, try mixing different cheese varieties like pepper jack or smoked cheddar.
- This dip can be kept warm in a slow cooker on low heat during parties.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
