• 1 package (8 ounce) cream cheese, softened
  • 1 bunch fresh chives, chopped
  • 1 package ranch seasoning mix
  • 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
  • 10 ounces shredded cooked chicken breast
  • 8 ounces Cheddar cheese, shredded
  • 8 ounces Colby Jack cheese, shredded
  • 1/3 cup bacon bits
  • 1/2 cup seasoned shredded hash brown potatoes


  1. COMBINE cream cheese, 1/2 of the chives, ranch seasoning, and RedHot Sauce in a bowl. Add shredded chicken, along with 1/2 of each cheese mixture and 1/2 of the bacon bits. Mix well.
  2. SPOON mixture evenly into a baking dish. Sprinkle hash brown shreds on top of mixture and layer with remaining cheese and bacon bits. Top with remaining chives.
  3. BAKE in preheated 375°F oven for 20 minutes. Serve hot!

    TIP: To prepare shredded cooked chicken, season 2 to 3 boneless skinless chicken breasts, as desired. Place on sheet pan and bake in preheated 375°F oven for 20 to 25 minutes until cooked through. Shred with two forks and use to make Loaded Buffalo Chicken Dip.