INGREDIENTS
8 oz
cream cheese (room temperature)
1 cup
ranch dip (store bought ranch dressing would probably work as well)
2 tsp
Sriracha sauce (adjust to taste (a full tablespoon was mild enough for my whole family))
2 1/2 cups
cooked chicken (chopped into small 1/2" pieces)
6 oz
Monterrey jack cheese (shredded)