Cheesy Chicken Dip

Name: Cheesy Chicken Dip
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 8 ounces cream cheese (room temperature); 1 cup ranch dip (store-bought ranch dip or dressing works 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 or Pepper Jack cheese, freshly shredded; 2 tablespoons fresh cilantro, chopped small; 2 g reen onions, sliced thin

Cheesy, slightly spicy, and generously filled with enough chicken to make it hearty enough for a meal, this Cheesy Chicken Dip is a hit.

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Foto: Barefeet In The Kitchen

Ingredients

6 servings

8 ounces cream cheese (room temperature)
1 cup ranch dip (store-bought ranch dip or dressing works 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 or Pepper Jack cheese, freshly shredded
2 tablespoons fresh cilantro, chopped small
2 g reen onions, sliced thin

Steps

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 of 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. Sprinkle with cilantro and onions. Serve with tortilla chips. Enjoy!