Ingredients:

  • 2 cups (450g) cooked chicken breast, finely shredded
  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 0.5 cup (120g) cottage cheese, blended until smooth
  • 0.5 cup (120ml) Frank’s RedHot Original hot sauce
  • 0.5 cup (120ml) Ranch dressing
  • 1 cup (115g) sharp cheddar cheese, freshly shredded
  • 0.5 cup (60g) Monterey Jack cheese, freshly shredded
  • 0.25 cup blue cheese, crumbled
  • 2 green onions, sliced

Instructions:

  1. Preheat your oven to 350°F (175°C). Ensure the cream cheese is fully softened to room temperature to prevent clumping.
  2. In a medium mixing bowl, combine the softened cream cheese, blended cottage cheese, and Frank's RedHot sauce. Use a sturdy whisk or silicone spatula to blend until the mixture is a smooth, orange emulsion.
  3. Fold in the shredded chicken and the Ranch dressing until the poultry is evenly cloaked in the sauce.
  4. Transfer the mixture into a 9x9 inch baking dish or a 10-inch cast iron skillet, smoothing the top with your spatula.
  5. Evenly distribute the shredded sharp cheddar and Monterey Jack over the top of the dip.
  6. Bake for 20 minutes, or until the dip is bubbling and the cheese on top has melted into golden-brown curls.
  7. Remove from the oven and garnish with crumbled blue cheese and sliced green onions. Serve immediately while molten.