This post may contain affiliate links. Please read our disclosure policy.
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}
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
This looks and sounds great, I'll have to try it.
This sounds great – love the combo.
What a cute kid! And how great it is that he dreamed this up!
Your son is brilliant. This dip looks amazing.
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!!!!!!!!
It must feel good to know there's someone waiting in the wings to take over when you're in your dotage, Mary!
Your son is a genius!!!! And I know exactly what we'll be making to kick off football season in a couple weeks!!!
Sounds like your son is a chef in the making – the dip sounds delicious.
Congrats to your son on his first "hit" recipe!!! My son-in-law will appreciate his efforts. He is all about the Sriracha, too.
So cool that he is brainstorming creations, bright kid! Pinned it!
Could this be done in a Crockpot?
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!
it is like crack.. addicting, and you tussle with the others trying to elbow in on 'your' dip… absolutely delicious.
It's SO good. Made this repeatedly lately and it's requested at gatherings.
What is sriracha sauce?
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!
Yea what is sriracha sauce never heard of it.?????
Who needs humility when you're good? LOL
Do you use cooked chicken or raw?
Cooked chicken! I'll make a note on the recipe. Thanks for catching that!
XLNT dip! Works well with chicken nuggets too. Not too spicy, the Thai chili are a a different flavor
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.