Delicious salsa made from roasted vegetables that is excellent with fish, chicken, nachos, tacos, and chips.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 2 bone-in chicken breast halves
- 1 teaspoon olive oil
- 1 stalk celery, finely diced
- 1 (8 ounce) package reduced-fat cream cheese
- ¾ cup blue cheese dressing
- ¾ cup ranch dressing
- ⅓ cup hot pepper sauce (such as Frank’s RedHot®)
- 1 cup shredded Cheddar cheese
Instructions
- Place chicken breasts in a large saucepan; cover with water. Bring to a boil and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Drain and allow chicken to cool enough to handle. Pull meat from bones and skin. Shred meat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Cook and stir celery in hot oil until soft. Mix in cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in shredded chicken and hot sauce. Transfer to an 8×8-inch baking dish and sprinkle with shredded cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes.
- You can substitute Monterey Jack or Pepper Jack for Cheddar cheese.
- You can double this recipe for a large crowd. Use a 9×13-inch baking dish.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 11 g |
| Sodium | 887 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
i truly enjoyed it
Very easy! It turned out great with fantastic taste!
“it’s sooooo good”
Some changes
1/4 cup of hot sauce instead and double the cheddar cheese mmmmm good
Instead of baking this, I made it in the crock pot! It was delicious!
Delicious
First time I made it I was happy with the flavor but not the consistency, so this time instead of regular cheddar, I used Cabot American cheese slices, and it came out like from a local restaurant known for a similar dip. I also skipped the oven and just melted everything on the stove top.
My teen boys loved it!
This dip has been a staple at our Super Bowl parties for the last 4 years! It also comes to most family events!!! Amazing!!!
Very easy to follow and the video makes it better! I tweaked the recipe a little to make it to my taste
Added Jalapeno cream cheese and sour cream
Didnt care for this as much as some others I have tried. I think it was the blue cheese I didnt like in the mix.
This was a hit! I actually bought yogurt dressing my accident and it came delicious and probably healthier! Be liberal with the hot sauce. I used 3/4 cup franks but a cup would have been fine! I also added a few shakes of Louisiana hot sauce. Like other reviewers I also used boneless chicken breasts. I poached in herbs and shredded about 4 breasts. Yum!
aaaaaaaaaawwwwwwwwwwwwwwwweeeeeeeeeessssssssssssoooooooooooooommmmmmmmmmmmmeeeeeeeeeee
Absolutely fantastic, followed the recipe exactly. Not the most diet-friendly recipe, but it tasted great!
I liked it and more importantly….It was a hit w my coworkers…. I doubled the recipe and used boneless chicken breast… instead of 2 cups of cheddar I used 1 cup of cheddar and 1 cup of pepper jack… and used a little more than 2/3 Cup of hot sauce.. just by taste… and I did not top w shredded cheese before baking… I mixed in the shredded cheeses… delish!
The family loves it…. We don’t add the celery but other then that it is now a regular at the house…
Will definitely make it again! A big hit at my book club.
This is a Yummy dip and I will make it again. I made the following changes ~ I used just the breasts of a rotisserie chicken and I omitted the Blue Cheese. I did not increase the ranch though. Next time I will add a few extra TBS of Franks hot sauce. Perfect for a Super Bowl party!
The second time I made this I used a whole rotisserie chicken, shredded, and stirred in about 6 ounces of crumbled blue cheese. Sent this great recipe through the roof (and I recommend at least a half cup of Franks).