The perfect winter appetizer, with mature ranch flavors and tender chunks of chicken going through a spicy cheese dip. Yum.
Preparation:
To cook:
Level: Easy
Ingredients
- 1 pound Boneless skinless chicken breasts
- ¼ teaspoons salt
- ¼ teaspoons Pepper
- 1-¼ tsp Onion powder, divided
- 1-¼ tsp 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 melted cheese you like)
- ¼ cups Blue cheese crumbles
- Vegetables, pita wedges, crackers or bread for dipping and serving
Preparation
Preheat the oven to 350ºF and a 10-inch ovenproof skillet on medium with a drizzle of olive oil. Sprinkle chicken with salt and pepper and 1/4 teaspoon onion powder and garlic powder. Sear the chicken on each side for about 7 minutes until cooked through. Remove the chicken from the pan to cool and allow to heat through.
Add the hot sauce, butter, remaining onion powder, garlic powder, parsley and dill to the skillet. Turn off the heat and stir to combine and scrape all the bits from the pan. Reserve the sauce.
When the chicken is cool, shred it into small pieces with forks or fingers. Return the chicken to the sauce in the pan with the mozzarella. Top with blue cheese crumbs.
Bake the dip for 20 to 30 minutes until hot and bubbling. Serve with whatever you want and eat immediately.
Note: This can be made ahead, stop just before the last cooking step and store the dip in the fridge for up to three days. Cook just before serving until hot and bubbly.
