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Cheesy, slightly spicy, and generously filled with enough chicken to make it hearty enough for a meal, this Cheesy Chicken Dip is a hit.
This hot dip was so tasty, we couldn’t stop snacking on it as it was cooling the first time we made it.
I like to serve this hot chicken dip for lunch along with a big pile of tortilla chips and there is never a single bite leftover.
Similar to Chicken Enchilada Dip or Loaded Baked Potato Dip, this is definitely a whole meal in an awesomely scoop-able hot dip.
Chicken Cheese Dip
Seven years ago, my oldest son brought me a new recipe that he had written for Sriracha Chicken Cheese Dip.
Sam has a long time love of Sriracha sauce and he wanted to make a chicken dip with his favorite rooster sauce.
In case you don’t recall, this is my child who was eating foods spicy enough to make me cry when he was just two years old.
After tweaking his recipe just a tiny bit, we came up with a cheesy chicken dip that was an enormous success.
He was so proud of his creation, he agreed to pose for a picture right after he declared this recipe, “the most awesome chip dip EVER!”
Guess we’ll work on his humility later, this really is delicious.
Sam now wears his collection of hot sauce t-shirts in regular rotation and he’s still my right hand in the kitchen.
He’s taller than me, by more than a little bit now too. This parenting thing is fun, but it sure makes me realize just how fast time is flying some years.
Cheesy Chicken Dip
- Preheat the oven to 350°F. Beat the cream cheese with a mixer until smooth. (This should only take a minute or so.)
- Add the ranch dip and stir again. Add the sriracha, starting with just a couple of teaspoons and tasting before adding more.
- Add the chicken and about 2/3 of the shredded cheese. Stir to combine and then transfer to a small 1-quart baking dish or individual crocks. Sprinkle the remaining cheese and top.
- Bake for 15-18 minutes, until bubbling and slightly browned around the edges. Let cool a few minutes before serving.
For another hot and delicious snacking option, you’ll want to try the Hot Bean Dip too!
Whether drizzled over hot roasted potatoes, served as a dip for fresh vegetables, or served with grilled chicken, this Cajun Dipping Sauce has been delicious in every possible way, and it’s now a staple in our refrigerator.
Made of tender flaked imitation crab with crunchy, fresh celery, fragrant onion, and sliced black olives in a light, herbed mayonnaise dressing, this deli classic Crab Salad is hard to resist. Whether you serve it on rolls, lettuce wraps, or on crackers, it’s so very good!
Cheesy Chicken Dip
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup ranch dip store-bought ranch dip or dressing works as well
- 2-4 teaspoons Sriracha sauce adjust to taste (a full tablespoon was mild enough for my whole family)
- 2 1/2 cups cooked chicken chopped into small 1/2″ pieces
- 6 ounces Monterrey jack or Pepper Jack cheese, freshly shredded
- 2 tablespoons fresh cilantro, chopped small
- 2 green onions, sliced thin
Instructions
- Preheat the oven to 350 degrees. Beat the cream cheese with a mixer until smooth. (This should only take a minute or so.)
- Add the ranch dip and stir again. Add the sriracha, starting with just a couple of teaspoons and tasting before adding more.
- Add the chicken and about 2/3 of the shredded cheese. Stir to combine and then transfer to a small baking dish. Sprinkle the remaining cheese and top.
- Bake for 15-18 minutes, until bubbling and slightly browned around the edges. Let cool a few minutes before serving. Sprinkle with cilantro and onions. Serve with tortilla chips. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/15/13 – recipe notes and photos updated 1/20/21}
really tasty, i used garlic bread to go with it
This is Buffalo chicken dip. I have been making this for years. The only thing different in this recipe is the Sriracha sauce which may be substituted instead of regular hot sauce
http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242
I enjoy buffalo chicken dip as well, but this is a different flavor. Buffalo dip is usually made with bleu cheese and Franks. I just checked out your link though and they are similar dips.
Franks has nothing on Sriracha. Franks gets too runny and the flavor isn't as good. Even if I use a hot sauce other than Sriracha, it's something with some pulp to it, like Torchbearer sauces, which are fantastic, all natural, almost puree sauces. I can't wait to try this twist on the chicken dip as some of the ingredients do differ from what I've used in the past.
All my favorite ingredients. Couldn't get more delicious!
Ranch dip in an envelope or already made,,, please let me know
There is a link for the ranch dip recipe in the ingredient list. If you are using store bought dip, that would be a pre-made dip, not a powder.
I’ve been making this for a few years for parties after a friend brought some over. A few tweaks I’ve made:
– Usually I baste the chicken with sriracha and grill it. That combination adds a nice flavor.
– For vegetarians I make another batch, replacing the chicken with sauteed onion and red pepper. Really nice sweet flavor.
how do you cook the chicken . Do you add spices or just boil the chicken. Thank You
Any cooked chicken will work well for this dip. A store-bought rotisserie chicken is my go-to for an easy recipe.
This looks awesome. I can’t wait to try it. I wanted to ask if I could post this on my KETO group website? We are a wonderful group and love to share recipes. This one looks perfect for KETO as we could use KETO ranch dressing as a substitute.
Thanks,
Rome
You’re welcome to share a link to the recipe and your thoughts about it. However, I ask that you not copy and paste the content to any other sites. Please use a link to connect people to the recipe. Enjoy!
What size baking dish to use?
Any shape of small baking dish will work, Eileen. A standard 8″ pan works great.