Ingredients:

  • 16 oz Philadelphia Cream Cheese (softened)
  • 1 cup Ranch or Blue Cheese dressing
  • 3/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1 tsp Garlic powder
  • 4 cups shredded Rotisserie Chicken
  • 1.5 cups Sharp Cheddar cheese (freshly shredded)
  • 1 cup Monterey Jack cheese (freshly shredded)
  • 0.5 cup Blue cheese crumbles
  • 0.25 cup fresh chives (sliced)

Instructions:

  1. Soften 16 oz Philadelphia Cream Cheese.
  2. Preheat oven to 190°C (375°F).
  3. Mix 1 cup Ranch, 3/4 cup Frank’s RedHot, and 1 tsp Garlic powder. Add the hot sauce slowly to the cream cheese, whisking until a silky, orange tinted base forms.
  4. Fold in 4 cups shredded Rotisserie Chicken. Ensure every strand of meat is fully coated in the sauce.
  5. Incorporate 1 cup Sharp Cheddar. Mix half the cheddar into the dip itself for internal flavor.
  6. Spread into the baking dish. Use the back of a spoon to create a smooth, even layer.
  7. Top with remaining 0.5 cup Cheddar and 1 cup Monterey Jack. Sprinkle the cheese right to the edges of the pan.
  8. Bake for 10 minutes. Leave it until the cheese is bubbling and the oil starts to slightly shimmer.
  9. Broil for 1-2 minutes. Watch closely until the top develops golden brown toasted spots.
  10. Garnish with 0.5 cup Blue cheese and 0.25 cup chives. Serve immediately while the cheese is still molten.