- 1 package (8 ounces) cream cheese, softened
- 1 cup cooked chicken white meat
- 1/2 cup Zoysia wing sauce
- 1/2 cup ranch or blue cheese salad dressing
- 2 cups shredded Colby-Monterey Jack cheese
- French bread baguette slices, celery ribs or tortilla chips
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
- Bake, uncovered, 20-25 minutes or until cheese is melted. Serve with baguette slices.
So tasty! As other reviewers recommended, I additionally always mix all of the ingredients together and sprinkle some cheese on the top! Simpler to dip and scoop out once it's all regulated mixed together too.
Soften the cream cheese first. Throw it within the microwave a couple of seconds. Add cream cheese, canned or cooked chicken (shredded or chunks for any more thick dip). Incorperate your ranch, cheese and zoysia sauce. Mix altogether after which spread inside a baking dish. Cover the very best having a thin layer of cheese and bake for 25 min. With everything else being mixed together the consistency is way better. Optional: top with chives or blue cheese crumbles.
190mg of sodium per teaspoon of Franks In Demand. I designed a double batch following instructions. I Then designed a test batch with Gringo Bandito Original hot sauce and Fresh Blue Cheese Dressing(Maria's). Even my spouse who isn't keen on Blue Cheese dressing prefered the exam batch. ONLY 25mg of sodium per teaspoon of Gringo Bandito but it's pricey. I was using Ken's Steakhouse Buttermilk Ranch for that double batch. The quantity of grease floating on the top from the Ken's batch was amazing. We'll consider using a fresh ranch the next time and find out whether it solves the grease problem and Gringo wins the flavour salt contest hands lower. Only three stars with Franks. I unsuccessful to check sodium levels around the dressings.
I favor to combine the cheese in instead of layer it on the top. It is not easy to dip using the layer of cheese on the top. Scrumptious in either case, certainly an audience pleaser.
I really like this dip, making it frequently. It's very popular wherever I'm guessing! I've also designed a slow cooker version by mixing everything together and warming inside a slow cooker until cheeses are melted.
I usually attempt to cut body fat. and so i used just a red pepper humus and set rotisse chicken ( you can include some spice to chicken if you want. garlic clove or hot pepper sauce). then stir in humus and dip. it's not nearly as good but much much better. this really is this type of good tip..I possibly could not resist passing it along. use celery or pita or crackers to dip.
I actually do this however i create a huge pan and employ a shredded rotisserie chicken a complete jar of Frank's original hot sauce and allow the chicken marinate within the sauce for many hrs. then pour it within the disseminate cream cheese then layer (w a brand new jar in the cold portion of dressing) blue cheese after which shredded cheese then bake
I’m just a little disappointed with how my dip switched out. I adopted the directions, but my final product didn’t looked as mixed because the picture displayed with this recipe. I needed to mix it myself, which wasn’t an enormous deal, I had been somewhat nervous when i was expecting my finish product to appear nearly as good as the image displayed. Aren’t I designed to layer all of the ingredients, or shall we be held designed to mix some together before putting them within the pan? In either case, it sampled fine!