Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or pie plate.
- In a large bowl, combine the softened cream cheese, sour cream, and Ranch dressing. Mix with a hand mixer or spatula until smooth. Stir in the hot sauce, garlic powder, and onion powder.
- Fold in the shredded chicken and 1 cup of the shredded cheese. Stir until everything is well combined.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of shredded cheese.
- Bake for 20-25 minutes, until the dip is hot and the cheese on top is bubbly and lightly browned. Let it cool for a few minutes before serving with your favorite dippers.
Nutrition
Notes
For Crockpot Version: Combine all ingredients except 1 cup of cheese in a slow cooker. Cook on low for 2-3 hours. Top with remaining cheese 15 minutes before serving.
Make-Ahead Tip: Assemble the dip up to 2 days in advance, cover, and refrigerate. Add 10 minutes to the baking time.
Make-Ahead Tip: Assemble the dip up to 2 days in advance, cover, and refrigerate. Add 10 minutes to the baking time.
