Easy Chicken Wing Dip


Great party dip. You can substitute Colby Jack cheese for the Mexican cheese blend, if desired. Serve with tortilla chips.

Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hrs
16 servings


  • 3 skinless boneless chicken breast halves

  • 1 cup ranch dressing

  • 8 ounces shredded Mexican cheese blend

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup hot pepper sauce (such as Frank's RedHot®)

  • 2 cups shredded lettuce, or to taste

  • 1 tomato, diced


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of water to a boil; add chicken breasts to water and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken and shred with a fork.

  3. Stir ranch dressing, Mexican cheese blend, cream cheese, and hot pepper sauce together in a bowl with a fork until well-combined; add chicken and stir. Spread chicken mixture into a 9x13-inch baking dish.

  4. Bake in the preheated oven until hot and bubbling, 15 to 20 minutes. Cool to room temperature; top with lettuce and tomato.

Nutrition Facts (per serving)

202 Calories
18g Fat
2g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 202
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 38%
Cholesterol 44mg 15%
Sodium 488mg 21%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 9g
Vitamin C 6mg 32%
Calcium 110mg 8%
Iron 0mg 2%
Potassium 100mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.