Total Time
Prep 5 mins
Cook 20 mins

This is a must have at all of our family's parties and holidays. I hope you enjoy it as much as we do.

Ingredients Nutrition

  • 2 (10 ounce) cans chunk chicken, drained
  • 2 (8 ounce) packages cream cheese, sofened
  • 1 cup ranch dressing
  • 34 cup hot sauce
  • 1 12 cups cheddar cheese, shredded


  1. Heat the chicken and hot sauce in a skillet over medium hear until it is heated through.
  2. Stir in the cream cheese and ranch dressing. Continue stirring until well blended.
  3. Mix in 1/2 the cheese and transfer to an oven safe pot.
  4. Sprinkle remaining cheese on top, cover and cook on a low heat until bubbly.
  5. Serve with crackers and celery.
Most Helpful

i was disappointed with this recipe even as a wing lover! the chicken consistency was a little strange in it. next time i would omit the chicken and go easier on the hot sauce. i agree that it goes great with veggies like celery. it wasn't cheesy enough for tortilla chips in my opinion.

kylienkate August 30, 2010

This was a really tasty dip. It was OK with dry crackers (I used savory herb crackers). But I thought it was even better with a platter of fresh vegetables. It especially went well with fresh celery strips (like the recipe says!). I went really light on the hot sauce though (to suit my family's preference). But other than that, I followed the recipe as written. It makes an awful lot, so next time I'll cut the recipe in half (which is what shows in my photo) because even half a batch would be sufficient for most of my needs. Thanks for sharing, CassandraLynne. Made for 2009 Fall Pick-A-Chef.

NorthwestGal September 14, 2009

I really liked this dip and so did all my guest when I served this hot tasty appetizer. its cheap, easy and quick to make. thanks littlechef.

cindyloowhoo December 20, 2008