Total Time
30mins
Prep 10 mins
Cook 20 mins

I got this at a New Years Eve Party. I love it I make it for all occasions through out the year.

Ingredients Nutrition

  • 2 cups cooked chicken, diced chicken cubes (Use Cutlets)
  • 2 (8 ounce) packages cream cheese, bars (softened)
  • 1 cup Hidden Valley® Original Ranch® Dressing
  • 34 cup Frank's red hot sauce (add more to taste for Spicier Dip)
  • 12 cup shredded cheddar cheese

Directions

  1. Slowly cook chicken and hot sauce together in a large skillet.
  2. Once chicken is done, add cream cheese and ranch dressing to the chicken and hot sauce until well blended.
  3. Add the cheddar cheese and blend until smooth.
  4. Serve hot with your favorite chips, crackers, and or celery.
Most Helpful

5 5

Made for Spring PAC 2013 & your recipe "had me" the minute Wildflour's gorgeous pic was posted in the PAC Main Thread. I halved the recipe for 2 of us, used a Sweet & Hot Carribean sauce we bought while on a cruise for the "heat factor" & served it w/pita bread crisps & celery as part of an appy nite. It's a very easy quick-fix, ingredient-friendly & soooooo good. The only problem w/the recipe is it's hard to stop eating it, so I eagerly await the meager leftovers for lunch today. Thx for sharing this sure-to-be-repeated recipe w/us. :-)

5 5

Easy and yummy dip with a spicy kick. I forgot to buy chips, so wound up serving this with breaded chicken nuggets, which probably sounds odd but it was delicious. Made for Spring 2013 Pick A Chef.

5 5

Yum! I hac some garlic chicken I was debating what to do with, and this fit the bill! I did add some blue cheese crumbles, and it was great with both celery and corn chips. Thanks for posting this keeper!