8 Serves
35 Mins
20 g
28 g
60 g
Trim the excess fat from the chicken thighs and cut them into small, bite-sized pieces using a sharp knife on a cutting board.
Ingredients, vitamins, and health benefits
Chicken Thighs
Salt
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Vitamin E
2 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
273 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
308 mg / 4,700 mgSodium
1162 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
24 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Season the chicken pieces evenly with salt and black pepper.
Melt the butter in a frying pan over medium heat until it begins to sizzle.
Add the seasoned chicken to the frying pan and cook until the meat is fully cooked through.
Stir in the hot sauce, cream cheese, cheddar cheese, and ranch dressing, then reduce the heat to low.
Continue to cook on low heat, stirring occasionally, until the cheeses have completely melted into a smooth, creamy dip. Serve warm with celery, bread, or crackers.
Black Pepper
Butter
Hot Sauce
Cream Cheese
Cheddar Cheese
Ranch Dressing
Celery
Bread
Crackers
Vitamin A
229 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
273 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
308 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
24 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g