A bold, creamy, flavor-packed dip with layers of melty cheese, tender shredded chicken, and the fermented heat of Hobbs Sauce—plus a savory punch of Hobbs Shake.

Ingredients

Chicken & Broth:

• 1.5–2 lbs frozen chicken breasts
• 1 cup chicken stock
• ½ cup Hobbs Sauce (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp white pepper
• 1 tsp salt
• 1 tsp Hobbs Shake

Dip Base:

• 1 block cream cheese (8 oz)
• 1 full canister sour cream (16 oz)
• 1 medium onion, diced
• 1 large dash Worcestershire sauce
• Soy sauce, to taste
• Salt and pepper, to taste
• ½ cup hot taco sauce
• 1 cup hot hoagie spread
• ¼ cup Marie’s blue cheese dressing
• 4–5 cups shredded cheese blends:
  • Mexican blend
  • Cheddar
  • Sharp cheddar
  • Cooper Sharp (generous amount)

Instructions

1. Cook and Shred the Chicken

• Add frozen chicken breasts to Instant Pot with chicken stock, Hobbs Sauce, garlic powder, onion powder, black and white pepper, salt, and Hobbs Shake.
• Pressure cook
  • Fresh Chicken: High for 8 minutes, 5 minute natural release.
  • Frozen Chicken: High for 10 minutes, 10 minute natural release.
• Remove chicken and shred using a KitchenAid mixer with paddle attachment.

2. Strain and Reserve the Broth

Pour the cooking liquid into a bowl and strain to remove solids. Reserve for later use.

3. Sauté the Onions

In a pan, sauté diced onion in oil or butter until soft and translucent. Set aside.

4. Melt the Cheese

• Set Instant Pot to sauté. Add a portion of the reserved broth.
• Gradually stir in shredded cheeses, cream cheese, and sour cream.
• Add sautéed onions, Worcestershire sauce, soy sauce, hot taco sauce, and hoagie spread.
• Stir until smooth and fully melted. Add more reserved broth as needed to thin.

5. Combine and Finish

• Add the shredded chicken and Marie’s blue cheese dressing.
• Stir to combine and adjust seasoning with salt, pepper, or more Hobbs Sauce.

Serve hot with tortilla chips, celery, or crusty bread.