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.
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
{originally published 8/15/13 – recipe notes and photos updated 1/20/21}
Anna and Liz Recipes says
oooo… This sounds so good! I think my family would LOVE this dip! Thanks for inspiring me with a new recipe! Thanks for sharing! I just found your blog and LOVE your recipes! xxoo Anna
Tony Rose says
This looks and sounds great, I'll have to try it.
Lisa @ The Meaning of Me says
This sounds great – love the combo.
Marjie says
What a cute kid! And how great it is that he dreamed this up!
Joshua Hampton (Cooking Classes San Diego) says
Your son is brilliant. This dip looks amazing.
Anonymous says
I love the story with this recipe these are the blessings that become a cherished memory great job young man and please keep that smile on your face!!!!!!!!
Sue/the view from great island says
It must feel good to know there's someone waiting in the wings to take over when you're in your dotage, Mary!
Jenn S says
Your son is a genius!!!! And I know exactly what we'll be making to kick off football season in a couple weeks!!!
Big Dude says
Sounds like your son is a chef in the making – the dip sounds delicious.
Rita'z R-tistic Ramblez says
Congrats to your son on his first "hit" recipe!!! My son-in-law will appreciate his efforts. He is all about the Sriracha, too.
Chris says
So cool that he is brainstorming creations, bright kid! Pinned it!
Anonymous says
Could this be done in a Crockpot?
Mary says
I haven't tried it, but I imagine it would work to melt the cheese. I have no idea how long it would need to cook or how long it would stay nice once melted. If you try it, let me know how it works!
Anonymous says
it is like crack.. addicting, and you tussle with the others trying to elbow in on 'your' dip… absolutely delicious.
Rick says
It's SO good. Made this repeatedly lately and it's requested at gatherings.
julie says
What is sriracha sauce?
Mary says
Sriracha is an Asian hot sauce. It's sold in most grocery stores in the International foods section. Feel free to substitute your favorite hot sauce, if you'd prefer that!
Anonymous says
Yea what is sriracha sauce never heard of it.?????
Debbie Hopkins Chase says
Who needs humility when you're good? LOL
Anonymous says
Do you use cooked chicken or raw?
Mary says
Cooked chicken! I'll make a note on the recipe. Thanks for catching that!
Anonymous says
XLNT dip! Works well with chicken nuggets too. Not too spicy, the Thai chili are a a different flavor
SoCalGal52 says
I make this in a crockpot for family gatherings. On the 'warm' setting it will stay dip-able for a long time without burning. Although it doesn't really last that long for me to prove it. I've also made it using Cheddar/Jack cheese. Can use Ranch Dip powder with yogurt instead of dressing. It's all good – the Siracha is what makes it unique.
Dawn says
really tasty, i used garlic bread to go with it
Anonymous says
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
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.
Candace @ Cabot says
All my favorite ingredients. Couldn't get more delicious!
Chastity Sisk says
Ranch dip in an envelope or already made,,, please let me know
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.
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.
cathy says
how do you cook the chicken . Do you add spices or just boil the chicken. Thank You
Mary says
Any cooked chicken will work well for this dip. A store-bought rotisserie chicken is my go-to for an easy recipe.
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!
Eileen says
What size baking dish to use?
Mary Younkin says
Any shape of small baking dish will work, Eileen. A standard 8″ pan works great.