I’ve lightened up this classic crowd pleasing dip by reducing the cheeses and ranch and serving it with vegetables in addition to the crackers. I’ve used canned chicken, a rotisserie chicken and chicken breasts that I cooked in a slow cooker (this way) and no matter what chicken I use, this turns out great!
To make this #dinnerdoneby9am I fully assemble the dip in the morning, refrigerate all day (or up to 3 days before a party), then heat up when I’m ready to serve it.
-3 cups shredded cooked chicken
-4 oz reduced fat cream cheese
-1/2 c ranch dressing (I use 1/2 the recipe of this homemade dip)
-1/2 c hot sauce
-3/4 c shredded mozzarella cheese, divided use
-3/4 c shredded cheddar cheese, divided use
Combine all ingredients, except 1/4 c of each cheese, until well mixed. Spread into a small baking dish, then top with remaining 1/4 c of each cheese. Bake at 350 for 20 minutes, then serve with your favorite crackers, chips and/ or vegetables.
