Baked Buffalo Chicken Dip with Dan Patrick & The Danettes

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Pasos

• Step 1

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

• Step 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.

  Ingredientes

  • 8 Ounce queso crema, ablandado

  • 1/2 Cup crema agria

  • 1/2 Cup mayonesa

  • 2 Tablespoon aderezo ranchero seco

  • 1 Teaspoon sal kosher

  • 1/2 Cup Salsa de pimienta de cayena Frank's RedHot

• Step 3

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

  Ingredientes

  • 2 Cup cooked chicken, shredded

  • 1 Cup shredded cheddar cheese

  • 1 Cup shredded mozzarella cheese

  • To Taste queso azul

  • To Taste beicon cocido, desmenuzado

• Step 4

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

  00:30

  350 ˚F / 177 ˚C

• Step 5

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