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 bit, we came up with a version that was an enormous success.
Cheesy, slightly spicy, a bit tangy with the flavors from the ranch dip and loaded with plenty of chicken, this dip was so tasty, we couldn't stop snacking on it as it was cooling. I served this for lunch along with a big pile of tortilla chips and there wasn't a single bite leftover. My son 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 dip really was delicious.
Cheesy Sriracha Chicken Dip
Yield: 3 cups
8 ounces cream cheese, room temperature
1 cup ranch dip (store bought ranch dressing would probably work 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 cheese, shredded
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 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. Enjoy!
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