Chipotle Ranch Chicken Dip
Chipotle Ranch Chicken Dip is a shareable, comforting food that takes a while to make but delivers a slam dunk. The most difficult part of making this dish is the time it takes to roast the chicken breasts, but we don't recommend skipping this step and opting for boiled chicken breasts or pre-made rotisserie chicken instead. The chicken is roasted in Chipotle Ranch Seasoning so it brings a banquet of flavor to your finished dish. We even suggest adding the juices drained from the roasted chicken to the mixed sauce that gets stirred in, for that much more richness and nuance.
To prevent roasted chicken breast from drying out in the oven, cover it with foil while it roasts. Depending on your oven it may take up to an hour to cook fully, but for food safety's sake make sure that your chicken has an internal temperature of 165°F, particularly since we recommend using the cooking liquid elsewhere in the dish. Remember to insert your kitchen thermometer into the thickest part of the chicken breast, and don't let it touch the pan. Since we're starting with boneless chicken breast you don't need to worry about hitting a bone but if you do start with bone-in chicken, avoid the bone when checking the temperature. Also, we didn't add any salt to this because we didn't think it needed any, thanks to the salt in the seasoning blend and in the cheeses. We always advise people to cater to their tastes but be careful not to over-salt the product.
1 1/2 pounds boneless, skinless chicken breast
2 Tablespoons plus 2 teaspoons Chipotle Ranch Seasoning, divided
1/4 cup chicken broth, plus more if necessary
1 Tablespoon butter
1 Tablespoon all-purpose flour
1 Tablespoon tomato paste
1/2 teaspoon white wine vinegar
1 cup sour cream
8 ounce block of cream cheese, softened at room temperature
1 1/2 to 2 cups shredded cheddar cheese, divided
1 Tablespoon finely chopped chives
Thick tortilla chips, baguette slices, carrots, or celery, for dipping
1. Preheat oven to 425°F. While oven heats toss chicken breasts with 1 Tablespoon Chipotle Ranch Seasoning. Put in a baking dish and pour in chicken broth. Cover with a tight-fitting lid or some foil and put in the hot oven. Bake for forty minutes and up to one hour, checking every 20 minutes or so to make sure that the chicken has cooked until its internal temperature registers 165°F at its thickest point.
2. When chicken is cooked remove from the oven and drop the heat to 350°F. Remove the chicken from any juices that have collected in the bottom of the cooking pan and set aside to cool. Pour the pan juices into a measuring cup, making sure you have 1/2 cup of liquid. If you do not, add broth or water until you do. Any extra pan juices may be set to the side to use if necessary.
3. Put butter in a saute pan over medium heat. When butter is melted, add flour. Cook flour, stirring regularly, until it has turned a toasty golden color. Add 1 teaspoon Chipotle Ranch Seasoning and one Tablespoon tomato paste and cook for one minute. Stir in reserved pan juices and white wine vinegar. Stir together until you have a nice, thick sauce, like a hearty ketchup. Thin out with a little more broth or juices if it seems too thick.
4. When chicken is cool enough to handle, shred it.
5. In a large bowl, combine shredded chicken, cream cheese, sour cream, Chipotle Ranch sauce, 1 cup shredded cheddar cheese, and 1 Tablespoon Chipotle Ranch Seasoning. Stir until fully combined.
6. Place in a large cast iron skillet or divide between smaller baking dishes. Top with remaining cheddar cheese and place in the oven.
7. Bake for 15-20 minutes or until cheese is melted and dip is bubbling around the sides of the pan.
8. Remove from oven. Garnish with chopped chives and serve with tortilla chips, baguettes, or carrots and celery.
