Preheat your oven to 350°F.
In a large mixing bowl, mash half of the cannellini beans until they reach a finely mashed, almost paste-like consistency. You can use a fork, potato masher, or the back of a wooden spoon.
1 15-ounce can cannellini beans
Add the remaining beans, softened cream cheese, Frank's RedHot Sauce, ranch dressing, and ½ cup of shredded cheddar cheese to the bowl. Stir everything together until well combined, using a fork or rubber spatula to mash and incorporate the cream cheese thoroughly.
1 15-ounce can cannellini beans, 8 ounces cream cheese, ½ cup Frank's RedHot Sauce, ½ cup ranch dressing, 1 cup shredded cheddar cheese
Pour the mixture into an ungreased cast-iron skillet or casserole dish. Top the dip with the remaining ½ cup of shredded cheddar cheese.
1 cup shredded cheddar cheese
Bake for 20-25 minutes or until the dip is bubbling and golden brown.
Allow the dip to cool for a few minutes before serving. Top with additional hot sauce, chopped green onions, parsley, or any desired garnishes. Pair with your favorite dippers like tortilla chips, pita bread, or vegetable sticks. Enjoy!