If Sundays at your house are reserved for football like they are at mine, this dip is sure to be a touchdown hit for the whole crowd. Packed with cheesy goodness and spicy chicken, this recipe will have you scraping the edges to get every last bite. I like to tone the heat up with some heavy-handed shakes of hot sauce-my favorite is Tabasco Chipotle Pepper Sauce for a light smoky flavor.
- ½ cup butter
- 1 teaspoon minced garlic
- 4 boneless chicken thighs
- ¼ cup sour cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 8 ounces (1 package) cream cheese, at room temperature
- ½ cup hot sauce, additional as needed
- ½ cup Ranch Dressing, or purchased bottled dressing
- 1 cup shredded mozzarella cheese
- ½ cup shredded Cheddar cheese
- Preheat the oven 450°F.
- Heat a large skillet with cover over medium-high. Add the butter and melt.
- Add the garlic and chicken to the skillet. Cook for 3 minutes. Reduce the heat to medium. Turn the chicken so it cooks on all sides, cooking for 12 to 15 minutes total.
- With a meat thermometer, check the chicken for doneness. It should reach 165°F. When cooked, remove the chicken to a large bowl. Set aside to cool.
- Shred the cooled chicken into bite-size pieces.
- Add the sour cream, salt, black pepper, cayenne pepper, and paprika to the shredded chicken. Mix well.
- In a 9-inch-square pan, spread the cream cheese over the bottom and up the sides, coating evenly. Pour the chicken mixture over the cream cheese layer.
- Drizzle the hot sauce and Ranch Dressing over the chicken mixture, distributing evenly.
- Top with the mozzarella and Cheddar cheeses.
- Using a butter knife, swirl the ingredients together in the pan.
- Place the pan in the preheated oven. Bake for 15 minutes, or until the top layer is browned and bubbling.
- Remove the pan from the oven. Cool the dip for 5 minutes before serving.