Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) cayenne pepper (optional)
  • 8 oz (227g) cream cheese, softened
  • 1 cup (240ml) Frank's RedHot Original Cayenne Pepper Sauce
  • 1 cup (240ml) ranch dressing
  • 1/2 cup (120ml) blue cheese dressing
  • 1/4 cup (30g) crumbled blue cheese (optional)
  • 1/4 cup (30g) chopped green onions
  • 2 large carrots, peeled and cut into sticks
  • 2 celery stalks, cut into sticks
  • 1 red bell pepper, seeded and cut into sticks
  • 1 head broccoli, cut into florets
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper

Instructions:

  1. Marinate chicken breast with olive oil, paprika, garlic powder, cayenne pepper (optional). Cook until cooked through; shred.
  2. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper. Roast until slightly softened and lightly browned, 15-20 minutes, flipping halfway.
  3. In a large bowl, beat the softened cream cheese until smooth. Add the Frank's RedHot sauce, ranch dressing, blue cheese dressing, and crumbled blue cheese (if using). Mix well.
  4. Add the shredded chicken to the cream cheese mixture and stir until evenly combined.
  5. Transfer the dip to the baking dish. Bake in the preheated oven for 20-25 minutes, or until bubbly and heated through.
  6. Remove from oven and garnish with chopped green onions. Serve immediately with the crispy crudités.