Cheesy Chicken Dip

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Cheesy, slightly spicy, a bit tangy with the flavors from the ranch dip and loaded with plenty of chicken, this Cheesy Chicken Dip was so tasty, we couldn’t stop snacking on it as it was cooling.

I served this for lunch along with a big pile of tortilla chips and there wasn’t a single bite leftover.

Cheesy Sriracha Chicken Dip recipe by Barefeet In The Kitchen

About 5 years ago, my oldest son brought me a new recipe that he had written. 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 bit, we came up with a version that was an enormous success.

Cheesy Sriracha Chicken Dip recipe by Barefeet In The Kitchen

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 dip really is delicious.

Sam now wears his beloved Sriracha t-shirt at least once a week 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.

A close up of a boy and a girl posing for a picture

Cheesy Chicken Dip

  1. 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 teaspoons and tasting before adding more.

  2. 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.

  3. Bake for 15-18 minutes, until bubbling and slightly browned around the edges. Let cool a few minutes before serving. Enjoy!

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Cheesy Sriracha Chicken Dip

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Servings: 3 cups

Ingredients 

  • 8 ounces cream cheese room temperature
  • 1 cup ranch dip store bought ranch dressing would probably work 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 cheese shredded

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 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. Enjoy!
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Cheesy Chicken Dip - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      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.

    • Nick Munyat says

      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.

  1. Mary says

    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.

  2. Luke says

    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.

  3. Rome Rowe says

    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

    • Mary says

      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!

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