2 - 8oz packages of softened cream cheese
3/4 cup Frank`s Red Hot or other wing sauce
1 cup Ranch or blue cheese dressing (or 1/2 c of each)
4-5 boneless chicken thighs
1 cup shredded cheddar cheese
Season and cook the chicken thighs indirect. When the chicken is done, remove and set up the BGE for indirect cooking at 350*. Shred or chop the chicken. In a bowl or stand mixer, blend together the cream cheese and hot pepper sauce until well blended. Mix in the dressing, chicken and cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30-45 minutes in the BGE or until all cheese is melted but not browned. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
Number of Servings:
Time to Prepare: 1 hour