Description
The perfect winter appetizer, featuring grown-up ranch flavors and tender chicken bits running through out spicy cheesy dip. Yum.
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 1-¼ teaspoon Onion Powder, Divided
- 1-¼ teaspoon Garlic Powder, Divided
- ½ cups Hot Sauce Such As Texas Pete
- ½ cups Butter
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Dill
- 8 ounces, weight Grated Mozzarella Cheese (or Any Melting Cheese You Like)
- ¼ cups Blue Cheese Crumbles
- Veggies, Pita Wedges, Crackers, Or Bread For Dunking And Serving
Preparation
Preheat oven to 350ºF and a 10-inch ovenproof skillet to medium heat with a drizzle of olive oil. Sprinkle the chicken with the salt and pepper, and 1/4 teaspoon each of onion powder and garlic powder. Sear chicken on each side for about 7 minutes until cooked through. Remove chicken from skillet to cool and leave heat on.
Add hot sauce, butter, remaining onion powder, garlic powder, parsley, and dill to the skillet. Turn heat off and stir to combine and scrape up any bits from the skillet. Set sauce aside.
When chicken is cool, shred into small bits with forks or fingers. Add chicken back to the sauce in the skillet with the mozzarella. Top with blue cheese crumbles.
Bake dip for 20–30 minutes until hot and bubbly. Serve with anything you’d like, and eat immediately.
Note: This can be made in advance, just stop right before the last baking step and store the dip in the fridge for up to three days. Bake right before serving until hot and bubbly.
