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–+ servings
creamy shredded chicken dip

Chicken Dip

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 9x9-inch baking dish
  • 1 medium mixing bowl
  • 1 whisk or spoon
  • 1 Spatula
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 2 cup cooked chicken shredded
  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup hot sauce such as Frank’s RedHot
  • 1 cup ranch dressing
  • 1 1/2 cup mozzarella cheese shredded and divided
  • 1/2 cup cheddar cheese shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon salt
  • 2 tablespoon green onions sliced for garnish optional

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Lightly grease the 9x9-inch baking dish and set aside.
  • In the medium mixing bowl, add softened cream cheese, sour cream, hot sauce, and ranch dressing.
  • Whisk or stir the mixture until completely smooth and well combined.
  • Add garlic powder, onion powder, salt, and black pepper and stir to incorporate.
  • Fold in shredded chicken, 1 cup of mozzarella cheese, and the cheddar cheese until evenly distributed.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
  • Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
  • Bake for 20–25 minutes, or until the edges are bubbling and the top is melted and lightly golden.
  • Remove the dish from the oven and let the chicken dip rest for 5 minutes before serving.
  • Garnish with sliced green onions, if using, and serve warm with tortilla chips, crackers, or sliced vegetables.

Notes

For best results, use freshly shredded cheese, as it melts more smoothly than pre-shredded varieties; you can adjust the heat level by using more or less hot sauce, or swap in a milder wing sauce if serving to kids. Rotisserie chicken makes prep very quick and adds extra flavor, but any leftover cooked chicken works well as long as it’s not heavily seasoned with conflicting flavors. If the dip thickens as it cools, simply stir and rewarm it gently in the oven or microwave. This dish can be assembled a day ahead, covered, and refrigerated, then baked just before serving; if baking from cold, add 5–10 minutes to the cook time and cover loosely with foil if the top browns too quickly.
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