Spicy Chicken Ranch Hot Dip

• Meat

  • 6 Chicken, tenders

• Produce

  • 1/4 cup Green onions

• Condiments

  • 1/4 cup Mayo

• Baking & Spices

  • 1/2 packet Hidden valley spicy ranch seasoning

• Oils & Vinegars

  • 1 1/2 tbsp Vegetable oil

• Dairy

  • 10 oz Cream cheese
  • 1/2 cup Italian mix shredded cheese
  • 1 More shredded cheese
  • 3/4 cup Sour cream

• Other

  • Remaining ½ packet of Hidden Valley Spicy Ranch Seasoning

Found on willcookforsmiles.com

Description

Ingredients

• 1½ Tbsp. vegetable oil
• 6 chicken tenders
• ½ packet of Hidden Valley Spicy Ranch Seasoning
• 10 oz cream cheese
• ¾ cup of sour cream
• ¼ cup mayo
• ¼ cup chopped green onions
• Remaining ½ packet of Hidden Valley Spicy Ranch Seasoning
• ½ cup Italian mix shredded cheese
• More shredded cheese for topping

Directions

• Add the oil to your oven-safe skillet and preheat it on stove-top, on medium heat.
• Coat the chicken tenders in the seasoning mix, evenly. Cook it on medium heat, flipping half way through, until golden brown and completely cooked.
• Take out the chicken and place it on the cutting board to cool down, so it can easily be handled.
• Beat the cream cheese, sour cream and mayo until evenly combined and smooth.
• Add the chopped green onions, cooked chopped chicken, shredded cheese and the remaining ½ packet of the ranch seasoning mix. Mix very well using a spatula, until all evenly combined.
• Preheat the oven to 375.
• Make sure that there is enough oil remaining in the skillet. If not, add about ½ more tablespoon and make sure that its distributed all over the skillet and on the sides.
• Transfer the dip mixture into the skillet and spread it evenly. Top off with some more shredded cheese.
• Bake for about 20 minutes. If you want the cheese to be a little more golden, turn on the broiler for 50-60 seconds. (Make sure that your rack is not in the top position and if it is, broil for much less time.)