Chicken Wing Dip Recipe

• servings: 18 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

16 ounces cream cheese (room temperature)

2 cups chopped cooked chicken

1 cup cayenne pepper sauce (like Frank’s RedHot)

1 cup sour cream

1 ¼ cup shredded Mexican cheese blend (or cheddar cheese)

¾ cup chopped scallions (divided)

1 packet ranch dip mix

¼ cup crumbled blue cheese (optional)

Directions

Preheat the oven to 350°F. Set out a 8 x 8-inch or 9 x 9-inch square dish, or a 9-inch round baking dish.

Set out a mixing bowl. Combine the softened cream cheese, cayenne pepper sauce, sour cream, and ranch packet. Mix until mostly smooth.

Add the chopped chicken, 1 cup of shredded cheese, and ½ cup of chopped scallions. Stir to combine.

Scoop the mixture into the baking dish and smooth into an even layer.

Bake for 20-25 minutes until golden and bubbly around the edges.

Sprinkle the remaining ¼ cup of shredded cheese and ¼ cup chopped scallions over the top. Sprinkle with crumbled blue cheese, if using.

Serve the dip warm with tortilla chips, pita chips, crostini, or fresh cut vegetables. This chicken wing dip stays saucy enough to even be served at room temperature.

Nutrition

• Serving Size: 3 oz
• Calories: 115 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.01 g
• Cholesterol: 29 mg
• Sodium: 672 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0.1 g
• Total Sugars: 2 g
• Protein: 9 g