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Baked Buffalo Chicken Dip

10

30

Mesquite

Give your game day crowd something to talk about. Chicken, cheese, and buffalo hot sauce are baked until hot and bubbly and topped with blue cheese and bacon for the perfect shareable dip.

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  • 8 Ounce cream cheese, softened

  • 1/2 Cup sour cream

  • 1/2 Cup mayonnaise

  • 2 Tablespoon dry ranch seasoning

  • 1 Teaspoon kosher salt

  • 1/2 Cup Frank's RedHot Sauce

  • 2 Cup cooked chicken, shredded

  • 1 Cup shredded cheddar cheese

  • 1 Cup shredded mozzarella cheese

  • blue cheese

  • cooked bacon, crumbled

  • Baked Buffalo Chicken Dip with Dan Patrick & The Danettes

  • 1

    When ready to cook, set temperature to 350°F and preheat, lid closed for 15 minutes.
  • 2

    In a medium bowl or the bowl of a stand mixer, combine cream cheese, sour cream, mayonnaise, ranch, salt, and hot sauce and mix until combined.

    • 8 Ounce cream cheese, softened

    • 1/2 Cup sour cream

    • 1/2 Cup mayonnaise

    • 2 Tablespoon dry ranch seasoning

    • 1 Teaspoon kosher salt

    • 1/2 Cup Frank's RedHot Sauce

  • 3

    Fold in the cheddar, mozzarella, and shredded chicken. Transfer to an oven proof dish and top with blue cheese and crumbled bacon.

    • 2 Cup cooked chicken, shredded

    • 1 Cup shredded cheddar cheese

    • 1 Cup shredded mozzarella cheese

    • To Taste blue cheese

    • To Taste cooked bacon, crumbled

  • 4

    Place directly on the grill grate and cook for 20-30 minutes until the top is golden brown and dip is bubbling.

    350 ˚F

  • 5

    Serve with chips, crackers, crostini, or sliced vegetables. Enjoy!