Ingredients:

  • 1 lb ground chicken (lean)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 oz cream cheese, softened
  • 1/2 cup Frank’s RedHot Buffalo Wing Sauce
  • 1/2 cup Hidden Valley Ranch dressing
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup Monterey Jack cheese, freshly shredded
  • 2 tbsp fresh chives, thinly sliced
  • 1/4 cup blue cheese crumbles

Instructions:

  1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the 1 lb ground chicken and break it up immediately.
  2. Cook the ground chicken for 8 minutes until no pink remains. Drain any excess liquid or fat.
  3. Stir in the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp pepper. Let the spices toast for 30 seconds.
  4. Reduce heat to medium low. Add the 8 oz softened cream cheese in chunks, stirring until it begins to melt into a velvety sauce. Pour in the 1/2 cup Frank’s RedHot and 1/2 cup ranch dressing. Whisk or stir vigorously until the mixture is a uniform, vibrant orange.
  5. Preheat your oven to 375°F. Transfer the chicken mixture to your baking dish. Fold in half of the cheddar and Monterey Jack. Top with the remaining cheese.
  6. Bake for 15-20 minutes until the edges are bubbling and the center is melted. Remove and let it sit for 5 minutes.
  7. Scatter the 1/4 cup blue cheese and 2 tbsp chives over the top before serving with chips or celery.