This is a hot dip I made recently, having never made it before and it went down so well, I felt I should post it.
It’s an American dip, so I don’t know the non-American equivalent ingredients to the hot sauce and ranch dressing in the recipe.
It’s a great dip and very addictve!
Serves about 12 people
3-4 large boneless, skinless chicken thighs, boiled in chicken or bone broth (for more flavor)
8 oz cream cheese, at room temp and cubed
1 cup ranch dressing, either your favorite brand or homemade
1 cup Franks RedHot sauce, plus more if you like it really spicy
1 tsp freshly ground black pepper
1 tsp garlic powder or garlic granules
3/4 cup scallions (green onions) chopped
1.5 cups full fat shredded mozzarella (divided)
1.5 cups mature cheddar cheese, grated
Cook the chicken in the broth for 30 mins, let cool then shred either with 2 forks, or using the paddle attachment in your Kitchen Aid mixer (this works brilliantly!)
Preheat oven to 350F
To a medium pot over medium low heat, add the cubed cream cheese, ranch dressing, RedHot sauce, black pepper and garlic powder/granules. Whisk constantly until the cream cheese has dissolved into the rest of the sauce. Remove from the heat.
Add the shredded chicken, green onion, 1 cup of the mozzarella and 1 cup of the cheddar cheese. Mix well to combine.
Transfer to a greased oven-proof baking dish and top with the remaining mozzarella and cheddar cheese.
Bake for about 25-30 minutes until bubbling and the top has browned a little. If you want a browner top, you can broil the top for 3-4 minutes, but I don’t bother
Serve with crackers, vegetable sticks, toasted bread or tortilla chips and enjoy!