Ingredients

1/3 cup mayonnaise (whole egg, Hellman’s or S&W recommended)

1/3 cup sour cream (full fat)

1/3 cup buttermilk

2 1/2 tbsp parsley (preferably curly, very finely minced; can substitute flatleaf parsley)

2 tsp fresh dill (finely minced)

1/2 tsp apple cider vinegar (or more lemon juice)

1/2 tsp lemon juice (or more apple cider vinegar)

1/2 tsp Worcestershire sauce

1/2 tsp onion powder

1 tsp garlic powder

1 cup Frank’s Red Hot sauce

3 cups shredded cooked chicken breast

250g (8oz) cream cheese (cut into 8 cubes)

2 1/2 cups colby cheese (shredded yourself)

1 1/4 cups cheddar cheese (shredded yourself)

1 tsp ground black pepper

1/2 cup green onion (finely sliced), plus extra for garnish

Corn chips, crackers, crostini, or vegetable sticks (especially celery) for serving

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: In a bowl, combine mayonnaise, sour cream, buttermilk, parsley, dill, apple cider vinegar, lemon juice, Worcestershire sauce, onion powder, and garlic powder. Set aside for 10 minutes to allow the flavors to develop.

Step 3: Transfer the ranch dressing mixture to a saucepan over medium-low heat. Add the cream cheese, hot sauce, and black pepper. Stir continuously until the cream cheese melts and the mixture becomes smooth and well combined.

Step 4: Pour the hot cream mixture into a large bowl. Add shredded chicken, ¾ of the shredded colby and cheddar cheese, and the finely sliced green onions. Mix thoroughly until fully combined.

Step 5: Transfer the mixture into a 6-cup (1.5L) casserole dish and spread evenly. Sprinkle the remaining cheese on top.

Step 6: Bake in the preheated oven for 20 minutes, or until bubbly and golden on top. For extra browning, turn on the broiler/grill for the last few minutes, watching carefully to avoid burning.

Step 7: Garnish with the reserved green onions. Serve hot with corn chips, crackers, crostini, or vegetable sticks like celery.

Tips & Variations

Shred your own cheese for better melting and flavor compared to pre-shredded options.

Use freshly cooked chicken breast for the best texture, or substitute with rotisserie chicken for convenience.

Adjust the amount of hot sauce to control the heat level to your preference.

For a lighter version, swap full-fat dairy with reduced-fat alternatives, though the richness may be less pronounced.

Try adding a dash of smoked paprika or cayenne pepper for an extra smoky kick.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture up to step 4 and refrigerate it for several hours or overnight. When ready, bake as directed. Just ensure the dip is heated thoroughly before serving.

What can I use instead of Frank’s Red Hot sauce?

If you don’t have Frank’s Red Hot, any good-quality hot sauce with a vinegar base will work. Adjust quantities to taste, as some sauces may be spicier or milder.